2 c. plain flour
1/2 c. cooking oil
1/4 c. milk
1/2 tsp. salt

Cut the liquid into the flour; then roll out between sheets of waxed paper. Peel off the top sheet and flop the crust into the pie pan. Then peel off the bottom sheet. This makes crust for one large double crust pie or two small pie shells. (For a double crust pie, dot the top crust with butter and sprinkle with sugar.)