3 c. all-purpose flour
1 tsp. salt
1 c. corn oil butter

Sift flour with salt. Cut in corn oil butter to size of small peas. Moisten with:

1/2 c. liquid non-dairy creamer
Approximately 1/4 c. water

Gently press together; do not knead. Flour board slightly to roll dough. Divide dough into correct portions and roll. Grease inside of pie pan. Place bottom layer in pie plate and trim with scissors to 1/4 inch below pie plate.

Add your favorite pie filling which has been preheated. Slit holes in top layer, to let steam escape. Trim to 1/4 inch below edge of pie plate. Roll both edges together toward center and seal with fork tines or fingers. Brush top and edges with beaten egg white.

Bake 20 minutes at 400 degrees, then reduce heat to 350 degrees for 15 to 20 minutes or golden brown. Makes two double 9-inch crusts and one large single crust. This pie crust freezes well.