2 c. flour
1 1/2 tsp. salt
1/4 c. skim milk
1/2 c. oil

Mix flour and salt, pour oil and milk together (do not stir) mix with flour. Press into ball. Cut in halves. Roll out between two 12 inch pieces of wax paper. Slightly dampen table to keep from slipping. Peel off top paper. Place paper side up into an 8 or 9 inch pie pan.

Fit into pan and then peel other paper off. Put filling into pie pan and then roll out other pie crust and place on top of filling tucking edges under bottom crust and sealing. Snip 4 slits near center. Bake at 425 degrees about 40 minutes.

This is good with any fruit filling. For a cream filling just cut the recipe in half and cook the crust before adding filling.