Measure flour into mixing bowl. With fork or pastry blender cut in margerine until particles resemble corn meal. Combine ice water with vinegar (or egg, vinegar, orange juice) and sprinkle over flour mixture; quickly gather into a ball, then flatten out on wax paper to a rectangle; wrap and chill 1 hour.

For tarts, roll dough1/8 to 1/4 inch thick. Cut in 2 1/2" diam. circles and press into buttered muffin tins. Prick. Fill 3/4 full with pie filling and bake for 15 min. at 400-425F or until brown. Makes about 30 tarts.

NOTES: Use a large glass as a circle cutter.

At Christmas time, fill with mincemeat filling(3/4 full)Put a small cap of pastry on top of each tart.Cook at 375F for 15 minutes.

Instead of using muffin tins, put a little filling on one side of circle, fold over and make a semi-circle. Seal dampened edges with a fork, place on a cookie sheet and bake at 375F for 15 min..