This crust is a different taste, texture and color than a Crisco crust. I like that it makes enough dough for 4 single or 2 double crusts. (plus usually enough to roll out 1 more small crust from the trimmings) The dough is easy to work with, and comes out tender and flaky. If you don't need 4 crusts worth of dough, divide dough into 4 pieces, gently press each into a ball, and flatten to about 1 inch thick. Wrap this well in plastic wrap and freeze. To use later, thaw on counter for an hour or so and roll out as usual.
This year I recruited help from the kids with food prep and McKay, my 14 year old son, chose to do the pie crusts. He did a terrific job! It helps to have 2 people once you get to the point of adding the liquid, but you can work it out with one person as well.
My Favorite Pie Crust
4 C. flour
1 lb. all vegetable margarine
1/4 C. sugar
1/2 tsp. salt
Put dry ingredients in large bowl, mix together with a fork. Add all 4 cubes of margarine and mix with your hands... just sort of squish the margarine and flour together with your finger tips until it's the consistency of cornmeal.
In a measuring cup put 1 egg, 2 tsp. vinegar and enough water to make 1/2 C. Add 2 T. more water and mix with a fork. Sprinkle over flour mixture and toss ingredients together with your hands. (with 2 people helping, I like to have 1 drizzle the egg mixture while the other uses both hands to toss together with the flour) The dough will be in heavier chunks and fairly moist now. Divide the dough into 4 sections. Gently press each section into a ball and flatten into a 1 inch disc. Roll out on a floured surface, being careful to work the dough as little as possible, and place in pie tin. For a single baked crust, pierce the bottom and sides several times with a fork and bake for 8-10 minutes at 375. Or for a 2 crust pie add your filling, top, and bake for 50-60 minutes at 350.
Isn't that a great picture of McKay's work today? He even fluted the edges so nicely! I'm a proud Mom! :)