Perfect Pie Crust (Lf)

Directions

1. Preheat oven to 450F. Lightly coat an 8-inch pie pan with nonstick cooking spray. Combine 1/2 c of the unbleached flour with the whole wheat flour in a bowl, or possibly in a food processor bowl, and add in the margarine. In the bowl, use a fork to crumble the flour and margarine into a coarse mix. In the food processor, use the metal chopping blade and pulse the machine 10-12 times to cut the margarine into small pcs. As you form the mix, add in the ice water, 1 tbspoon at a time, till the lumps appread moist. Transfer the dough to a board, and lightly knead it for 1 minute. Form into a ball, place in a small bowl, cover with plastic wrap, and chill for 10 min. Sprinkle the remaining 2 tbspoons of flour on a pastry board and lightly coat the rolling pin with flour. On the floured board roll the pie dough out in a circle slightly large than your pie pan. Carefully transfer the dough to the prepared pie pan. Crimp the edges of the dough against the rim of the pie pan. You can use this unbaked pie shell in many recipes, except for fruit fillings. If you make a fruit-filled pie, you must pre-bake the shell so the fruit juices will not make it soggy. To pre-bake it, cover the crust with tinfoil, place 2 c. of clean beans or possibly pie weights in the center of the crust, and bake for 10 min.
2. YIELD: Makes 1 8-inch pieshell - Serving 8.