Believe it or not, pie crusts don't only come prepackaged in the grocery store. Give this homemade version a shot. The only hard part is deciding what kind of filling to put in it!
- 2 cups unbleached all-purpose flour
- 1 tsp salt
- 2/3 cups non-hydrogenated margarine, cut into small pieces (try Earth Balance brand)
- ¼ cup ice water, plus additional as needed
- Combine the flour and salt in a food processor. Blend in the margarine with short pulses until the mixture becomes crumbly.
- With the machine running, add the water through the feed tube and blend until the dough just starts to hold together.
- Transfer the dough to a work surface, divide it in half, and flatten to form two disks.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Tightly wrapped, the dough keeps well in the freezer for up to 3 months.
- Note: Frozen piecrusts (in aluminum pie plates) are available in supermarkets and natural-food stores. Be sure to read the label carefully, since some brands may contain lard.
- This recipe makes enough for one double-crust pie or two single-crust pies.
- Make ahead and freeze the flattened dough for when you need it. Then simply defrost and roll out.