Pie Pastry

This is the pastry recipe my mother used when I was growing up, and still uses today, as do I. When I was very small I would stand on a chair in the kitchen and watch while she rolled the pastry out and formed the pie shell. She usually gave me a small piece to make a pie or tart of my own with.

Ingredients:
2 Cups flour
2/3 Cup margerine (1 stick plus 3 Tablespoons)
1 teaspoon salt
4-6 Tablespoons cold water

Procedure:
Cut margerine into the flour and salt mixture until thoroughly mixed.
Add water until moist enough to make a soft dough.

Lena Spangenberg