Adapted from Martha Stewart Pies and Tarts
This is enough for two pie crusts – make one pie for now, and freeze one for later!
2-1/2 cups flour
1 teaspoon salt (I usually leave salt out when I am baking but since this was out of my league I put it in)
2 sticks unsalted margarine, cut into tablespoon-size pieces
About 1/3 cup cold water (just from the tap, no ice cubes involved)
Place flour, salt and margarine in the bowl of a food processor. Using the steel blade, pulse to combine. You should get pea-sized pieces. Add water and process VERY BRIEFLY to form one main lump, surrounded by lots of little pieces of dough. Gather it together to form a ball. Cut in half and let the dough rest a few minutes (you can start pulling together your filling ingredients) Roll out the dough between two large pieces of plastic wrap – this seems to be the secret (or at least one of them!) Keep the dough completely covered with plastic wrap so that none of it actually touches the rolling pin or the counter (or your kitchen table, as was my case). Remove the top layer of wrap and gently put the crust down in a pie pan – I used these ruffled ones that happen to be designed by the same friend!) Using extra dough hanging down, pinch the edges. Then, push your index finger in at whatever spacing you like, all the way around, to form the fluting. Voilà! Pour in filling. If you have any extra dough and you have any cookie cutters, you can top with some shapes – I like the leaves on sale now (!) at Williams-Sonoma. Get ready for the applause!