Combine salt and sugar with flour

Toss the cold cubed margarine into the flour mixture

Cut diced margarine into the flour mixture (use pastry cutter or two knifes) until the margarine is the size of coarse peas.

Gradually add the water mixture into the flour until a dough can be formed. You may need to add more water, but add a tablespoon at a time.You know you have added enough water when you grab a handful of the dough and it doesn't break apart.

Combine the dough and form into a ball. Do not overwork the dough.

Divide the dough into two balls of dough. Wrap both in plastic wraps and rest in the refrigerator for at least a half hour.

Remove one dough from the refrigerator. Liberally flour your work surface and your rolling pin. Gradually roll the dough into a circle. Make sure you roll your dough to be about an inch more than your pie plate.

I used a pot cover as a guide to cut the dough so that I can get a perfect circle.

I personally oiled and floured my pie plate before putting the pie dough in it.

Place your rolled pie dough into your pie plate.