1 1/3 c. all-purpose flour
1/2 tsp. salt
1/3 c. plus 1 tbsp. vegetable oil
1/4 c. cold milk

Preheat oven to 425°F. Whisk flour and salt. Mix milk and vegetable oil. Pour oil mixture over dry ingredients and stir with fork until blended. Pat dough evenly over the bottom and sides of a 9-inch pie pan or 9 1/2 or 10-inch two piece tart pan. If making a pie, crimp or flute the edge. Thoroughly prick the sides and bottom with a fork.

Bake until the crust is golden brown, 12 to 18 minutes.

This crust is best with pies that don't need to be baked after filling. The flavor of oil tends to become pronounced with prolonged baking.