1/4 c. hot tap water (water must be very warm but not steamy hot)
1/2 c. cooking oil
2 c. unsifted flour

Add water to oil. Add oil mixture all at once to flour. Stir briefly with fork, then mix with hand until pastry holds together.

Divide into two portions. Roll out each portion between sheets of wax paper to circles about 2 inches larger than pie plate used. (This produces a flaky, easy-to-handle pastry). To give top crust a beautiful golden color, brush with a beaten egg which has been mixed with about 1 tbsp. of water.