2 c. flour
1/2 c. corn oil
5 tbsp. ice water (1/4 c.)
1/2 tsp. salt

Combine flour and salt in bowl. Combine oil and water in 1 cup measuring cup. Combine dry and wet ingredients together with hands. Do not over work. Divide dough into two balls. Roll 1 ball between wax paper (do not use any extra flour). When crust is rolled, peel wax paper from top and turn crust onto pie pan then peel wax paper off other side. Fill with fruit filling. Roll out other ball of dough, proceed as with first ball. Bake at 425 degrees for 30 to 40 minutes.