|9 inch pastry crust||1|
|All purpose flour/Whole wheat flour||1 Cup (16 tbs) (Not Stone Ground)|
|Cold water||3 Tablespoon|
|9 inch double crust pastry||1|
|Margarine||3⁄4 Cup (12 tbs)|
|All purpose flour/Whole wheat flour||2 Cup (32 tbs) (Not Stone Ground)|
|Cold water||5 Tablespoon|
1. Cut margarine into flour and salt until particles are size of small peas. Sprinkle water in, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
2. Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. (For Two-crust Pie, divide pastry into halves and shape into 2 rounds.) Roll pastry 2 inches larger than inverted pie plate with floured stockinet-covered rolling pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.