->Pie Crust 53 <-

(makes one 8- or 9-inch (20 to 23 cm) pie shell, 8 servings)

1/2 teaspoon (2 1/2 ml) sugar

1 cup (125 g) unbleached all-purpose flour

1/2 teaspoon (2 1/2 ml) grated lemon zest

4 tablespoons (60 g) frozen stick margarine, cut into tiny bits

1 teaspoon (5 ml) cider vinegar

2 tablespoons (30 ml) plus 2 teaspoons (10 ml) ice water

In a food processor, process sugar, flour, lemon zest, and margarine

for 5 seconds. Add the vinegar (if using) and water; process for another 5 seconds. Remove dough ()even if not completely mixed) and 2 sheets of plastic wrap. Pat into a 4-inch

1 hour.

Roll dough out on a lightly floured board to 1/8-inch ( 1/3 cm)

thickness. Fit loosely into an 8- or 9-inch (20 to 23 cm) pie or tart pan. Fill as directed.