Mix flour and salt. Pour oil and milk into cup (don't stir). Mix oil/milk with flour. (Minimize mixing (I use my clean hands) as over mixing will cause a "tougher" crust). Press into ball, flatten a bit.

Dampen counter, place one piece of wax paper about the size of the crust you need. Place ball onto wax paper. Place another piece of wax paper on top. Roll into desired size.

Peel off top piece of wax paper. Carefully lift pie crust using wax paper, turn over into pie pan. Center pastry in the pan.

Put desired filling into crust. Make top crust. Prick crust to allow venting.

Bake per filling time. Generally, if pie is to be baked longer than 30 minutes, I place a piece of tin foil lightly on top of crust (do not seal edges). I remove the foil when there is 15 minutes left to lightly brown top.

Submitted by: Julie Stromberg