Buttery Pie Crust

2 cups flour (pastry flour if you have it)
1/2 cup margarine, cubed and frozen
1 tsp to 1 Tbsp sugar
1 tsp salt
6 Tbsp ice water

Use 1 tsp sugar for savory pies, 1 Tbsp for sweet pies.

Blend everything but the ice water in a blender or with a food processor until it is coarse crumbs. Drizzle in water while it is blending. Scrape down sides and place dough into a bowl. Use a large wooden spoon or your hands to mash it together into a ball. Flatten slightly and refrigerate for at least an hour, better yet over night.

Makes enough dough for one pie or 4 turnovers/hand pies.

Bake turnovers/hand pies at 400 degrees F for 25 to 30 minutes. Bake pies as directed, depends on the kind.