1 CRUST PIE OR BAKED SHELL (8 OR 9-INCH):

1 c. plus 2 tbsp. unsifted flour
1/2 tsp. salt
1/3 c. corn oil
2 tbsp. water

2 CRUST PIE (8 OR 9-INCH):

1 3/4 c. unsifted flour
1 tsp. salt
1/2 c. corn oil
3 tbsp. water

Heat oven to 450 degrees for one-crust pie, 425 degrees for two-crust pie. To measure flour, dip measuring utensils into flour, level off with spatula (no sifting). Mix flour, salt. Blend in corn oil thoroughly with fork. Sprinkle all of water over mixture; mix well. Press dough firmly into ball with hands. If too dry, add 1 to 2 tablespoons more corn oil.

ROLLING AND BAKING FOR ONE-CRUST PIE: Flatten ball slightly; immediately roll into 12-inch circle between 2 pieces of waxed paper. Wipe table with damp cloth to keep paper from slipping. Peel off top paper, place pastry in pan, paper-side-up. Peel off paper; fit pastry loosely in pan. Trim 1/2 inch beyond pan edge. Fold under, flute, prick. Bake 12 to 15 minutes. To bake filled pie, do not prick; fill, bake according to filling directions.

ROLLING AND BAKING FOR TWO-CRUST PIE: Divide dough almost in half, roll larger piece and fit bottom pastry into pan as above. Fill, then trim even with pan edge. Roll top pastry. Peel off top paper, cut slits, place on filling; peel off paper. Trim 1/2 inch beyond pan edge, fold under. Seal and flute. Bake 35 to 45 minutes. (Fresh apple 50 to 60 minutes).