To make the pie dough scale 8 oz (225g) of all purpose flour and 4 oz (110g) of margarine or butter.
Add a pinch of salt and 1 oz (25g) of sugar.
Using your hands rub the ingredients together until the mixture resembles bread crumbs.
Make a hollow circle in the powdered mix and ...
... add to this approx. 2 tablespoons (30ml) of water.
Now gently mix the water into the powdered mix until a paste is formed.
Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency.
Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour.
Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days.
Mixer: You could of course place everything into a food processor and mix it up that way if you prefer not to get your hands too dirty... :)
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