10 inch pie shell

1 1/4 cups flour
generous 1/2 teaspoon salt
3 3/4 teaspoons margarine
3 3/4 Tablespoons butter
3 3/4 Tablespoons ice water

In the bowl place four and salt. Cut into it the margarine and butter until the mixture ressembles coarse crumbs. Sprinkle the ice water a bit at a time in small drops all over the surface. Mix and toss with a fork. Partway through, mix bowl contents from top to bottom to make sure water is evenly distributed. The idea is not to overmix and make the dough leathery. When adequate water has been added, the mixure will still be lumpy, but will tamp together into a ball. Try not to handle it more than necessary, as this will melt the butter and margarine.

Pull the dough together into a ball, flatten slightly and put in the fridge in plastic wrap for about an hour.

Roll out into a 14 inch circle, a scant 1/8 inch thick, with a floured rolling pin, always rolling from the centre out. Drape over your pie dish and tamp down, but don't stretch the dough. Fold up the overhanging pastry to form a hem, press down hem decoratively.

Then freeze.