Simple Pie Crust

1. 1

   Cream together margarine and sugar.

2. 2

   Add the egg and beat, then the flour and baking powder.

3. 3

   Knead until you get a nice ball of dough. There is no need to add any more liquid; if you don't get the consistency of a dough, you need to just keep kneading (by hand always works best for me) until the margarine gets well incorporated. That usually lends a smoother texture to the dough.

4. 4

   You can freeze the dough raw for later use, or bake it with whatever recipe you're using. My mother sometimes will bake it in a pie dish and freeze it until she makes something like custard pie, or lemon meringue or the like and then she'll have the shell all ready.

5. 5

   Roll out and pat into a 24cm pan. You can either put baking beans on it or simply poke the dough all over with a fork. This prevents air bubbles from forming, and your pie shell will come out all pretty and professional-looking.

6. 6

   Bake for 15 to 20 minutes on 375 degrees.

7. 7

   Note: this recipe can be used as a base for many filled cookies, i.e jam-filled sandwich cookies, which you would roll out, cut out, and sandwich together with jam when baked. Then you can dip in icing sugar for a melt-in-your-mouth treat!

* Per serving · 4 servings · Values may vary.

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