2 c. all-purpose flour
1/2 c. Wesson oil
1/3 c. milk
1/2 tsp. salt

Mix flour, salt and oil until mixture is crumbly, then add milk. Stir until mixture forms ball. Then separate sheets of Saran Wrap (each about 10 x 10-inch). Place one ball of dough between the sheets of Saran Wrap, roll out into a circle. Take off top wrap and place pie plate over pie dough. Turn pie dough and pie plate over at same time. Make sure the dough is even, run fingers on the inside of pie plate so that you get out all air pockets, then remove top wrap. Add pie filling (your choice).

For top crust, repeat the roll out process, remove top Saran Wrap, lift very carefully. Make sure you place the top crust evenly over pie filling, remove to Saran Wrap. Cut around the pie plate any excess pie dough, very carefully. Starting at edge of pie plate, roll dough down to make a neat edge.

Bake pie in a preheated 350°F oven for 1 hour.