2 c. all purpose flour
1 1/4 tsp. salt
1/3 c. canola oil
3 tbsp. cold skim milk

Sift flour and salt together in mixing bowl. Mix the oil with the cold milk and pour all at once into the flour. Stir lightly with a fork until blended, adding more liquid if necessary to hold dough together. Divide in two portions. Wrap in plastic wrap and refrigerate for a few minutes. Before rolling out between two sheets of plastic wrap or waxed paper. Crust may be refrigerated before filling or frozen for several days. Bake according to pie recipe. Yield 1 (9 inch) 2 crust pie.