This pastry crust is all you could ever ask for—tender and moist, it browns nicely and results in a flaky crust that will make your granny jealous. If you use a food processor to pull it together, you’ll be the big winner because then it’s completely effortless.
INGREDIENTS
1-1/4 cups unbleached all-purpose flour
1 teaspoon evaporated cane sugar
1/8 teaspoon salt
8 tablespoons (1 stick) cold non-dairy margarine, cut into chunks
1 to 2 tablespoons cold water
Makes 6 to 8 mini pie crusts
DIRECTIONS
In a bowl or food processor, combine the flour, sugar, and salt. Using a pastry blender or strong fork, work in the cold margarine until it resembles a coarse meal; if using the processor, add the margarine and pulse to form a coarse meal. Add just enough water to make the dough come together. Flatten it into a disk, wrap it in plastic wrap or waxed paper, and then refrigerate for at least 30 minutes, or up to 3 days.