2 c. flour
1 1/4 tsp. salt
2/3 c. oil
3 tbsp. cold skim milk (extra, if needed)

Preheat oven to 425 degrees. Sift flour and salt together into a mixing bowl. Mix the oil with the cold milk and pour all at once into the flour. Stir lightly with a fork until blended, adding more liquid if necessary to make dough hold together. Divide into 2 portions. Refrigerate for a few minutes to make dough easier to work.

Flatten one ball of dough slightly and place on a sheet of wax paper. Put another sheet over top, and roll out quickly. Do not roll too thin. Remove top sheet of paper and turn over dough onto pie plate. Remove second sheet and lift crust around edges with a fork or fingers. Crust may be refrigerated before filling, or frozen if not needed for several days. Bake according to pie recipe.