1 1/3 c. sifted flour
1 tsp. salt
1/4 c. finely chopped nuts
1/3 c. Wesson oil
3 tbsp. cold whole milk

Heat oven to 475 degrees. Mix flour, salt and chopped nuts. Measure oil and milk into same cup (but don't stir). Pour all at once into flour. Stir until mixed. Press into small ball. Flatten slightly. Place between 2 sheets of waxed paper, 12 inch square. Roll out gently to edges of paper. Dampen table to prevent slipping. Peel off top paper. If dough tears, mend by moistening. Lift paper and pastry by top corners. Place paper-side-up in pie pan. Peel off paper. Ease into pan. Flute edge. Prick pastry with fork. Bake 13-15 minutes.