1 1/2 c. sifted flour
1/2 tsp. salt (can omit, or substitute spice of choice)
1 tsp. vanilla extract
1/3 c. canola oil (Puritan)
1/4 c. (or less) ice water

Combine all ingredients except water. Use fork pastry blender or food processor. Add enough of measured water to form mixture into ball. Refrigerate 1 hour or longer. Roll out on floured board or between sheets of wax paper.

Place in 9 inch pie tin, trim edges and flute crust. If you need baked crust, prick with fork and bake 10-15 minutes at 425 degrees. From U of Texas Health Letter.