PATE BRISEE (PIE CRUST)

Steps:

• Work the margarine & shortening very lightly into the flour by using your fingers to work them and then lightly and quickly rotating it between your palms. Make a well in the center. One tablespoon at a time, add the water, using your index finger to stir the water into the flour in a spiral, beginning at the center and moving gradually to the outer edge. The dough should be soft enough to gather up into a ball but should not stick to your fingers or the board. Allow the dough to rest for 2 to 36 hours in the fridge. Cover it with a damp towel for the shorter time or with foil or plastic wrap for the longer. Resting breaks any rubbery reactions from being handled. To roll, divide the dough in two with one slightly larger than the other. Shape each half into a flattened circle. Lightly dust a wooden board with flour. Use a floured rolling pin to roll from the center out, turning the dough as you go. Add flour to the board as needed but try to keep to a minimum. Do not push to and fro which toughens the dough. Patch any tears rather than rerolling. Roll the bottom crust with an overhang to allow for pinching the edges. Dough should be 1/8" or less in thickness.