Oil Pie Crust

8 or 9 inch one-crust pie:
1 cup plus 2 Tbsp. flour
⅓ cup vegetable oil
½ tsp. salt
2 to 3 Tbsp. cold water

8 or 9 inch two-crust pie:
1¾ cups flour
½ cup vegetable oil
1 tsp. salt
3 to 4 Tbsp. cold water

In pie tin (Mom does it that way, anyway, and then flattens and forms the crust right in the tin without rolling in out.):
Mix flour, oil and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl. (If pastry seems dry, 1 to 2 tablespoons oil can be added. Do not add water.) Gather pastry into a ball.

For one-crust pie: Shape pastry into flattened round. (For two-crust pie, divide pastry into halves; place 1 half cut side down and flatten into round.) Place flattened round between tow 15-inch lengths of waxed paper (for 9-inch pie, tape 2 pieces together to make wider strips.) Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie plate. Peel off paper. Ease pastry loosely into plate. Trim and complete as directed for Standard Pastry (left) except – increase baking time for Baked Pie Shell to 12 to 15 minutes.

For two-crust pie: Roll top crust in same way as bottom crust. Cut slits after peeling off top paper. Place pastry paper side up on filling; peel off paper. Trim and complete as directed (left).