Light, tender, flake, and easy to make this will be a staple in your baking collection of easy pie crust recipes. I used a cupcake tin to make quaint little pie cups, perfect for gifts or a party. Fill them with the traditional fruit fillings, or with vegan chocolate mousse. Also feel free to add a tablespoon of both cinnamon and ground clove for some extra flavor.
- 3 cups whole wheat pastry flour
- 1 teaspoon salt
- ¾ cup margarine
- 5 to 6 tablespoons cold water
- In a medium bowl with fork, lightly stir together flour and salt.
- With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
- Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
- With hands, shape pastry into ball (if it’s a hot day you may have to refrigerate the dough for 30 minutes or so).
- For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
- On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
- Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
- For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
- With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
- Fold overhang under; pinch a high edge. Bake pie as recipe directs.