2 c. Washington all purpose flour
1 tsp. salt

Mix in bowl.

1/2 c. cooking oil
1/2 c. milk

Add to flour mixture. Stir with fork to form dough. Divide in half.

Roll dough between two pieces of waxed paper into 12" circle. Wipe table with damp cloth to keep paper from slipping. Peel off top paper, place crust in pan with other paper side up. Peel of paper; fit pastry loosely into pan. Trim, leaving 1/2" overhanging edge.

FOR BAKED PIE SHELLS: Preheat oven to 450 degrees. Turn pastry edge under and flute. Prick with fork. Bake 8 to 12 minutes. Cool before filling.

FOR UNBAKED PIE SHELLS: Proceed as for baked shell, except do not prick dough. Add filling, bake according to directions.

FOR TWO-CRUST PIES: Add filling to dough in pan. Roll second part of dough 1" larger than pan. Peel off top paper. Cut several slits near center. Moisten edge of lower crust with water. Place pastry, paper side up, over filling. Remove paper. Trim 1/2" beyond edge and fold under rim of bottom pastry. Press edges together to seal, forming flute with fingers or fork. Bake according to filling directions.