2 1/4 c. flour
3 tsp. sugar
1 tsp. salt
3/4 c. vegetable oil
3 tbsp. cold milk

Pour oil milk mixture over mixed dry ingredients and stir with a fork until all flour is moistened. Press evenly into bottom and sides of pie pans. To flute top, pinch lightly with fingers; don't flute too high.

Pierce shell all over and bake for 15 minutes at 425 degrees. If crust puffs up too high due to trapped air bubbles, reach in during baking and pierce quickly with fork. This recipe is good for pumpkin, cream or other one crust pies.