2 c. flour
1/2 tsp. salt
1/2 c. Wesson oil
1/4 c. milk (approximately)

Pour Wesson oil into measuring cup; fill to 3/4 cup level with milk. Don't attempt to mix oil and milk together. Make a hole in the flour and pour liquid in. Mix with flour and salt until bowl is "clean". Divide in half and roll out crust between two layers of wax paper (no floured board). Remove top waxed paper and flop crust into pie plate. Peel of wax paper. Makes a very flaky, light pie crust. Enough for top and bottom of 1 (9 inch) pie.