1/2 c. salad oil
5 tbsp. ice water
2 c. sifted flour
1 tsp. salt

Beat oil and water until mixture is thick and creamy. Sift flour and salt into bowl and pour over the oil and water mixture to completely cover flour. Mix with a fork to form a ball. Makes enough pastry for one 8 or 9-inch two-crust pie or 8 pot-pie tins.

Roll between 2 sheets of Saran Wrap. Remove top sheet and invert over pie pan, then remove remaining sheet of Saran Wrap. Flute edges.

To bake pie shell, prick pie crust with a fork over entire area and bake at 400 degrees until lightly browned.