Pie Alternative I have been reading about pie making (“The Elements of Pie,” Sept. 3).

I am 76 years old and have made my own pies since I was 20. I used to use butter and shortening, but because of cholesterol problems, I now use margarine (not margarine spread or soft). Here’s my pie crust recipe: 10 tablespoons (1 1/4 sticks) margarine at room temperature

1 1/3 cups unsifted, unbleached all-purpose flour

2 teaspoons brown sugar

2 tablespoons cold water

Cut up margarine into 4 pieces and mix with flour and brown sugar with pie crust wire mixer till it forms pea-size balls. Flip the bowl mixture a few times till flour and margarine are mixed. Swish it with a fork a few times till the ball gets larger. Sprinkle with cold water and mix with fork till it gets all stuck together. Divide in two parts. Form into balls and roll out on plastic wrap that has been stuck to table by wetting the table.

PEARL J. MARTIN

Glendale