1 c. sifted all-purpose flour
3/4 tsp. salt
3/4 tsp. sugar (optional)
1/4 c. vegetable oil
2 tbsp. skim milk

Preheat oven to 475 degrees (very hot), or according to recipe for filling. Mix flour, salt, and sugar in a bowl.

Combine oil and milk in measuring cup and pour all at once over flour mixture. Stir with fork until mixed. Shape into a ball, place on sheet of waxed paper, flatten, and cover with another sheet of waxed paper.

Roll out with a rolling pin (dampen table top, if necessary, to prevent slipping) and peel off top paper. Turn dough upside-down over pie pan, peel off bottom paper, and fit dough into pan. Trim.

If dough tears, mend without moistening. Flute edge. If crust is to be baked before filling is added, prick pastry all over with a fork and bake about 10 minutes. Cool before adding filling.

If filling is to be baked with pie, do not prick crust, and follow directions of your recipe. (For a 2-crust pie, make double amount of pastry and divide into 2 balls.) Makes one 8 or 9-inch pie crust.