Margarine Pastry for Double Crust Pie

Steps

1. Mix flour and salt in bowl. Cut in margarine with pastry blender or 2 knives until mixture is well mixed and fine crumbs form. (Do not be afraid of overmixing.)
2. Sprinkle water over mixture while tossing to blend well. Press dough firmly into ball with hands. (If mixture seems crumbly, work with hands until it will hold together.)
3. Divide dough almost in half. Flatten large portion slightly; roll out to 12-inch circle on lightly floured surface. Fit loosely in 9-inch pie pan. Fill as desired.
4. Roll out remaining dough; place over filling. Trim dough 1/2 inch beyond rim of pan. Fold edges of both crusts under; seal and flute. Bake pie according to filling used.