First thing to remember is to use butter before it thaws out, the colder the butter the better: D
Butter/ Margarine Crust
2 1/2 cups all-purpose flour, plus extra for rolling
½ cup (1 stick or 4 ounces) unsalted (or salted) butter, very-cold, cut into cubes
½ cup (1 stick or 4 ounces) margarine (for vegan/vegetarian crust omit butter and replace with margarine, or vice versa, if you would like to make this ganja crust use ganja butter)
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water, or if you like substitute water for vodka, silver tequila or silver rum. You can use a half and half ratio or if you want an extra potent crust use 2 tablespoons ganja tincture.
· Combine flour, salt, and sugar bowl cut in butter with a fork, until mixture begins to form crumbs. Begin to add ice water slowly, mixing until it starts to form a ball. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and keep mixing, don’t over mix!
· Remove dough and separate into 2 balls. Knead the dough just enough to form a ball.
· Roll out dough to form your desired crust shape then line pie pan.
· Add filling to the pie.
· Roll out second ball of dough. Carefully place over the top your pie. Pinch top and bottom of dough rounds together. Trim excess dough leaving a little overhang. Press the dough and pinch together. Shape edges using your fingers or you can press the edges with a fork. Slice the top of the pie with a few slits, so that steam can escape.
· Bake pie at 350 between 45 minutes to one hour depending on depth of your pie pan.
