2 c. flour, sifted
1 tsp. salt
1/2 c. vegetable oil
5 tbsp. ice water

Prepare pastry just before use. Do not store it. Sift together flour and salt. Combine the oil and ice water. Beat with fork until creamy. Add all at once into the flour. Stir until mixed. Press into a smooth ball. Cut in half and flatten slightly. Place 1/2 portion between 12 inch squares of waxed paper. (Dampen the table to prevent waxed paper from slipping.) Roll out to paper edges. Peel off top of the paper. If dough tears, mend without moistening. Peel off paper and fit pastry into pan. Add filling and trim crust.

Top Crust: Roll as above. Place over the filling. Trim to rim. Flute edge. Put 3 or 4 slits near the center. Bake about 40 minutes at 425 degrees until golden brown.