Pastry Pie Crust

This is a basic single-crust pie pastry using margarine instead of butter or shortening, with one cup of flour producing enough dough for a 9-inch shell. The lighter fat keeps the crust slightly less rich than a traditional butter version, which actually works in its favor for cream pies and custard fillings where you want the filling to be the star.

The rolling-between-waxed-paper trick the recipe specifies is worth honoring even if you’re a confident roller. Margarine pastry is more delicate than butter or shortening, more likely to tear, and the waxed-paper sandwich keeps the dough thin and even without the temptation to add extra flour to the counter (which only makes the crust tough). The high blind-bake (475°F / 245°C for 10 minutes) sets the structure fast and gives the bottom a crisp foundation. For pies that need to bake with their filling, drop to 350°F (175°C) and protect the edges with foil for the long bake.

Pro Tips

• Don’t overwork the dough. Stir with a fork only until the dough comes together; kneading creates gluten and toughens the crust.
• Add the water in increments. Two tablespoons is usually enough; three only if the dough still crumbles when pinched.
• Prick the bottom thoroughly with a fork before blind baking. Steam needs an exit or the crust will balloon up in the middle.
• Wrap the edge with foil for filled pies as the recipe directs. Margarine pastry browns faster than butter and can scorch.

Variations

• Replace half the margarine with cold butter for a richer, more flavorful crust at the cost of a touch more weight.
• Add a tablespoon of sugar to the dry mix for sweet pies; skip it for savory pot pies.
• Use whole wheat pastry flour for a portion of the white flour for a nuttier, more rustic shell.