- 3 c whole wheat pastry flour
- 1 tsp salt
- ¾ c margarine
- 5 to 6 tablespoons cold water
In a medium bowl with fork, lightly stir together flour and salt.
With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
On lightly floured surface with lightly floured rolling pin, roll larger ball into a ⅛ inch thick circle, 2 inches larger all around than pie plate.
Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
Fold overhang under; pinch a high edge. Bake pie as recipe directs.