1 c. sifted flour
3/4 tsp. salt
3/4 tsp. sugar, optional
1/4 c. vegetable oil
2 1/4 tbsp. ice water or skimmed milk

Heat oven to 475 degrees. Sift together flour, sugar and salt. Combine vegetable oil and ice water or skimmed milk in measuring cup. Beat with fork until creamy. To avoid oil separation, immediately pour all at once over flour mixture. toss and mix with fork. form into ball. The dough will be moist. Shape into a flat round piece. roll out dough between 12 inch squares of wax paper. Wipe table first with damp cloth so paper will not slip. Roll out until dough forms circle, reaching edges of paper. Remove top sheet of wax paper; invert dough over pie pan; peel off bottom paper. Fit pastry into pan, fold edge and flute. Prick entire surface of crust. Bake 10 to 12 minutes. Makes one 8 inch or 9 inch crust. For two crust pie, double the recipe and divide into two balls.

Calories: 1/6 of single crust = 154 calories. Fat Controlled Diet: 1/6 of single crust = 9 grams fat. diabetic and Calorie Controlled Diet: 1/6 of singe crust = 1 bread exchange and 2 fat exchanges. Sodium controlled Diet: Prepare as directed, omitting salt, 1/6 of single crust = negligible sodium.