Oil Pastry

1. In a large mixing bowl combine flour and salt. Pour oil and milk into a measuring cup (do not stir); add all at once to flour mixture. Stir lightly with a fork. Form into 2 balls; flatten slightly with your hands.

2. Cut waxed paper into four 12-inch squares. Place each ball of dough between 2 squares of paper. Roll each ball of dough into a circle to edges of paper. (Dampen work surface with a little water to prevent paper from slipping.)

3. Peel off top papers and fit dough, paper side up, into 9-inch pie plates. (Or, reserve one portion for use as a top crust.) Remove paper. Continue as directed for Pastry for Single-Crust or Double-Crust Pie.