Flaky Pie Crust - So Fast

Ingredients
10 Tablespoons frozen margarine.(I use Fleishman's Unsalted. That is, 1 stick and 2 tablespoons.)

2 & 1/4 cups all purpose flour. This is also probably frozen. (I keep my flour in the bottom drawer of the refrigerator and it freezes everything down there.)

1/2 to 1 teaspoon salt.

6 to 7 Tablespoons cold water.

Cuisinart mixer with the standard double blade.

Makes enough dough for a 10 inch covered pie or two 10 inch open pies.

Here is fast flaky dough and a start to a wonderful pie. Take the frozen margarine, salt and flour and put in the Cuisinart. Process until the flour looks like cornmeal. No visible lumps of margarine remain. Use cold water from the refrigerator dispenser or add ice to the tap water. While the Cuisinart is processing add 6 to 7 tablespoons of cold water. The Cuisinart with continue processing and you'll think nothing is happening. All of a sudden the dough will be a wonderful ball shaped almost like a dumbbell. Your dough is ready to roll out.

Note: If you add to much water this your dough will be tough. If you don't use enough water the dough will be crumbly.

To make the dough should take about 5 minutes.

TO ROLL OUT THE DOUGH:

I clean off a bit of flat counter space. Put down a piece of waxed paper and sprinkle a bit of flour on it. With one half of the dough ball on the waxed paper, sprinkle a bit of flour on it. Don't use too much flour.

Now roll away with your rolling pin!!! Start in the center and roll out to the edge. It will take a few minutes. Work in a circle, rolling out the spokes of a wheel. Soon your dough will be delightfully thin, about 1/8 inch thick.

Take your 10 inch glass pie plate and invert the waxed paper into the pan. Viola! Center the dough and take off the waxed paper.

You'll make the top cover this way too.