2 1/4 c. all purpose flour
1/2 tsp. sugar
1/3 c. cold skim milk
1/2 c. plus 1 tbsp. oil

Mix flour and sugar in bowl. Pour milk and oil into the same measuring cup. Do not stir. Add all at once to flour. Stir with fork until well mixed and then form into a smooth ball with hands. Roll out between two 12 inch squares of waxed paper using short, brisk strokes until pastry reaches edge of paper. Peel off top paper. Invert crust and place on pie plate. Carefully peel off paper and gently fit into pie plate.

For 2 crust pie, place fruit filling in pie crust and top with second crust; flute edge and make slits. Sprinkle crust with 1 teaspoon sugar and bake according to filling directions. For 2 single crust pie shells, flute edges and prick pastry with fork. Repeat with second crust. Bake at 450 degrees for 12 to 14 minutes or until lightly browned.