Oleo Pastry (Margarine)

2 c lightly spooned flour
1 t salt
1 T sugar
12 T oleo
1/4 c cold water

Sift together flour, salt & sugar. Cut half the mixture into the oleo with a pastry blender or two table knives until the mixture resembles cornmeal. Cut the rest of the oleo until it resembles small peas. This makes a flakier crust. Sprinkle the mixture with water, adding enough extra to make pastry hold together. Use a pastry blender or fork because the heat of your hands will tned to melt the oleo.
Mix just to moisten & form into a ball. Let stand in the icebox for a few minutes while you prepare the pie filling ingredients. Or, wrap in plastic & chill several hours or overnight.

Rolling Out: Divide the dough in half. Roll bottom crust on a lightly floured pastry cloth. Roll out at least 1 inch wider than pie pan. If crust breaks, gently pinch together with fingers. Always roll from center outward.
Place in pie pan.

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