Never Fail Pie Crust - cooking recipe

Ingredients

2 c. unbleached flour
2 sticks Parkay (cold)
4 to 6 Tbsp. water (very cold)

Preparation

Using a shortening cutter, cut margarine into flour until it is in coarse cornmeal sized granules.
Add water 1 to 2 tablespoons at a time.
Just enough to bind the dough together. Overlap 2 sheets of plastic wrap (14-inches long with 2-inch overlap).
Very lightly sprinkle them with flour.
Put half dough on wrap.
Sprinkle dough ball with flour, and put 1 more sheet of plastic wrap on top of ball.
Roll thin.
Remove half of plastic wrap and lay crust in pan.
Do not remove top sheet until dough is shaped in pan.
This way the dough doesn't stick and there isn't a mess.
Makes 2 crusts.