Now even the most inexperienced pie baker
can get a perfect crust every time!  The
BEST part is, that you make this crust 
right in the pie pan so there is not a huge
mess to clean up and no rolling pin to figure
out how to clean.  No matter how much you work
with this crust, it will not get tough because
you will be using cooking oil instead of other
types of shortening or butter.  

Here is what you will need for an 8" pie shell:

1 and 1/2 cups plus 3 tablespoons flour
1 and 1/2 tablespoons sugar
1/2 teaspoon salt.

Mix these together in your pie pan with a fork.

In a measuring cup, mix 1/2 cup vegetable oil with
3 tablespoons milk.

Pour the oil and milk mixture over the flour in the pan.
Stir with fork then knead with fingers until you have
a nice dough.

Begin patting evenly on the bottom of the pan working 
dough up the sides.  Finish the edges as you desire.

If you are making a single crust pie, then fill and 
bake according to the filling directions.

If you are making a pre-baked pie shell, prick the bottom
and sides and bake in a 350 degree oven until lightly 
browned, about 15-20 minutes.

If you are making a two crust pie, you can make a double 
batch and save the excess to form latice or other designes
to top the pie.  Then bake according to filling directions.

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