1 c. flour
1/2 tsp. salt
1/4 c. salad oil
1/8 c. cold milk

Sift flour and salt into bowl. Add oil to milk or the reverse. Pour liquids into flour, and stir until a ball of dough forms. Work in hands until dough forms a smooth ball. Press into flat cake, and roll into a circle 1/8 inch thick. Fit the pastry into a pie pan, eliminating air between crust and pan. Trim away excess crust, shape the rim, and, for single crust pie, prick the dough. Bake at 425 degrees (218 degrees C) for 10 to 12 minutes. At the end of 4 to 5 minutes prick the bottom of the crust so steam can escape.

Yield: for a 6 1/2 inch double crust pie use 1 1/2 times the recipe.