Makes 1 double crust or 2 single crusts, or 12 tart shells.



  1. Sift the flour and salt together into a bowl.
  2. Cut margarine into small chunks and drop over the mixture.
  3. Cut into the flour mixture with a pastry blender or 2 butter knives.
  4. It should have the texture of coarse cornmeal.
  5. Gradually sprinkle with the cold water and stir and lift with a fork until evenly moistened.
  6. Use only enough water to mix it into a dough.
  7. Form into a large ball with your hands.
  8. Roll out ½ the dough for the bottom crust and reserve the other half for a top crust or for future one-crust pies.
  9. Bake as directed in whatever recipe you are using.

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