1 1/3 c. flour
1 tsp. salt
1/3 c. cooking oil
3 tbsp. cold milk

Mix flour and salt. Measure the oil and milk in a measuring cup, but do NOT mix. Pour oil and milk, all at the same time, over the flour mixture. Stir with a fork until mixed. Dough looks moist, but isn't sticky.

Press into a smooth ball, gently with your fingers. This takes a few minutes; you will soon have the "feel" of the pastry. Roll the ball between two sheets of waxed paper. No muss, no fuss, and perfect light, flaky pie crust every time.

For a baked pie shell, prick bottom with fork. Bake in preheated 475 degree oven for about 7-8 minutes. This is very hot oven; watch closely. Cool and fill with your favorite filling.

TWO CRUST:

(Note YOU DO NOT DOUBLE the above).

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

Follow mixing directions for one-crust pie.