Can margarine be substituted for butter in pie crust?

It's not ideal, but you *can* substitute margarine for butter in a pie crust.

Here's why it's not ideal:

* Flavor: Butter has a richer, more buttery flavor that enhances the taste of the crust. Margarine, while similar in taste, can sometimes have a slightly artificial flavor.

* Texture: Butter has a higher fat content and creates a more tender, flaky crust. Margarine can sometimes make the crust tougher and less flaky.

* Melting Point: Butter has a lower melting point than margarine, which means it's more likely to melt during baking, leading to a more tender and flaky crust. Margarine can sometimes make the crust tough and less flaky.

Here's what you can do if you must use margarine:

* Use a good quality, unsalted margarine. This will minimize the artificial flavor.

* Chill the margarine thoroughly before using it. This will help it incorporate more easily into the flour and create a more tender crust.

* Use a little less margarine than the recipe calls for. This will help prevent the crust from becoming too tough.

It's generally recommended to use butter for the best results. However, if you're in a pinch, margarine will work in a pinch.