2 c. sifted flour
1 tsp. salt
1/2 c. salad oil
1/4 c. cold milk

Sift flour and salt. Pour oil and milk into measuring cup, but don't mix. Add oil and milk to flour. Stir with fork until mixed. Dough looks moist, but isn't sticky. Press into smooth ball, cut in halves, flatten slightly. Bottom crust: Place 1/2 dough between two sheets of waxed paper, 12 inch square. Roll out gently to edge of paper. Dampen table top to prevent slipping. Peel off top paper. Lift paper and pastry by 2 corners. Place paper side up into pan. Peel off paper. Press into pan. Add filling. Prepare top crust trim and bake.