Instead of butter in your baking, try this oil pastry recipe. The end product is flaky, light, and ready to stuff with your favorite filling. Try this oil pastry crust in either sweet or savory applications.
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.
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.)
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.
Super simple and tasty