If you need a versatile ﬂaky pie dough, look no further. This recipe works well for both sweet and savoury options. Use it to make a tourtiere, or top a pot pie. Then use the same dough to make a sweet apple pie.
450g / 1.5 cups Mirage Margarine, cold, cut into cubes
250ml / 1 cup Ice Water
440g / 3.5 cup All-Purpose ﬂour
- In a large mixing bowl combine the ﬂour and salt together.
- Into the bowl of ﬂour and salt, add the Mirage Margarine cubes. Toss them to coat evenly in ﬂour.
- With your ﬁnger tips or a pastry cutter, begin breaking the Mirage Margarine down into pea sized cubes.
- Once the Mirage Margarine is in small pieces pour in 3/4 of the water. Begin kneading the dough together with your hands, adding more water as needed. The dough should not be wet and you should still be able to see a small amount of dry ﬂour.
- Turn the dough out onto a ﬂoured surface, divide it in two and press it into 2 disks about 3cm thick.
Wrap each in plastic wrap and refrigerate for at least 1 hour, preferably overnight, before rolling.
Roll this dough straight from the fridge to maintain its ﬂaky quality.
- If you’re not going to use this dough within a day after mixing, transfer it to the freezer where it can store for 3 months.
- If it becomes too hard to work with, place it back into the fridge and let it ﬁrm up.