Basic Pie Pastry
1 cup all purpose flour
1/8 teaspoon salt
4 tablespoons acceptable stick margarine
4-5 tablespoons icy cold water
In a large bowl, combine flour and salt. Using a pastry cutter or two butter knives, lightly cut the margarine into the flour until the pieces are the size of peas. Add water, a few tablespoons at a time, using a fork to mix lightly and quickly until pastry forms a ball. Form pastry into a circle about one inch thick.
Cover with plastic wrap and refrigerate for 1 hour.
On a floured surface, roll pastry into a circle two inches bigger than your pie plate. Gently lift it from the floured surface and fold in half to transfer to the pie plate. Trim or flute the edges.