Prep 15 mins
Cook 30 mins
This is my Mother's pie crust - hands down-the best! I have not included the baking directions because it depends upon the filling you decide to use.
- Set out the solid margarine stick for a while on the kitchen counter to soften it.
- Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
- Mix until you have pea-sized pebbles.
- Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
- Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
- Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
- Put additional flour onto counter and rolling pin.
- Roll dough into a circle for your pie.
easy tastes great used in pie machine mom got me sorry review so late
Easy to make pie shell with excellent results. I used 1/2 cup solid margarine (could not find sticks of margarine) and followed directions as written. I fit the crust into the pie plate, pricked the bottom and sides of the crust with a fork, and fluted the edge. Then I placed a piece of parchment paper the size of the pie plate inside the shell and used beans to weight the bottom to help retain the shape of the shell. Baked crust at 400 degrees Fahrenheit for about 5 minutes, removed the beans and parchment paper and baked an additional 5 minutes until the edge was golden brown. Filled the baked crust with lemon pie filling and used recipe #133432 for the meringue. Will definitely try this recipe with butter too.
I picked this recipe because I was out of shortening and all I had was margarine. This turned out great! I think butter would make it flakier, but it was still wonderful with the margarine. I doubled the recipe and got three crusts.