1 3/4 c. all-purpose flour
1 tsp. salt
1/2 c. cooking oil
3 to 4 tbsp. cold water

Measure flour and salt into bowl. Add oil; mix until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until flour is moistened and, dough almost cleans side of bowl. (If dough seems dry, 1 to 2 tablespoons oil can be added. Do not add water.)

Gather dough together; press firmly into ball. Roll out pastry for pie crust. Yield: enough for a 10-inch 1-crust pie or an 8 or 9-inch 2-crust pie.