2 cups all-purpose flour
1/2 tsp salt (or less)
1/3 cup milk
2/3 cup vegetable oil

Mix all ingredients in a bowl, using a spoon, until it forms a workable ball, about 20 seconds. Divide into 2 halves. Place one half on a sheet of wax paper, and cover with a second sheet.

Roll out with a rolling pin until about half to 3/4 larger than your inverted pie dish. Remove top sheet wax paper. Flip second sheet with dough over dish, and use a knife to gently scrape into dish. Make repairs as needed.

This crust can be be baked at 350°F for about 8 minutes, (watch it) for no bake pies, or use with 2 crust pie recipes.

Submitted by: Marcy Maley