Hotwater Pie Crust

Prep Time:	30 min
Cooking Time:	10 min
Servings:	1 person

Ingredients:

1 c margerine
2/3 c boiling water
3 1/2 c pastry flour or 3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt

Directions:

Mix up the margarine, and water until creamy. While it's still creamy and not yet cold, sift in the flour, baking powder, and salt. Mix until a dough forms. Add more flour if you absolutely need to. Try not to knead it while forming it into a large ball. Separate the dough into two equal balls for easier rolling; each portion will yield a single 9-inch pie crust or one dozen small tart shells.

Chill the dough before rolling it out, but not overnight (depending on your fridge, 20 to 40 minutes). Use all-purpose flour, not pastry flour, for rolling. To freeze: Roll the dough into individual pie crusts and place in an airtight container, placing a sheet of wax paper between the sheets of dough. Fold the sheets as necessary to fit in the container, but thaw completely before unfolding!