2 c. flour
1/2 tsp. salt
1/3 c. vegetable oil
1 tbsp. vinegar
2 to 3 tbsp. cold water
Vegetable cooking spray

Combine flour and salt in medium bowl. Combine oil and vinegar. Add to flour mixture, stirring until crumbly. Sprinkle cold water, 1 tablespoon at a time, evenly over surface, stir with fork until dry ingredients are moistened. Divide dough in half; set half of dough aside.

Gently press half of dough between 2 sheets of heavy duty plastic wrap into a 4 inch circle. Chill 15 minutes. Roll dough into 12 inch circle. Place in freezer 5 minutes or until plastic wrap can be removed easily. Remove bottom sheet of plastic wrap; fit dough into a 9 inch pie plate that has been coated with cooking spray and remove the top sheet of plastic wrap. Do same thing with second half of dough.

For baked pastry shells, prick bottom of pastry lightly with fork and bake at 425 for 10 to 15 minutes or until golden brown. Yield: 16 servings. Calories: 103, Fat: 5 gm.