Yield: 1 servings
|½ cup||Vegetable oil|
1. Mix the flour, salt, and sugar in a bowl. Pour in the oil and milk,
and stir lightly with a fork until no dry flour shows. Pat the dough
into two balls. Roll the bottom crust out 2 inches larger than the
pie pan. Ease the dough into the pie pan and fit it loosely but firmly. Roll out the top crust. Fill the pie, then put on the top
crust and cut vents in it (or cover the pie with lattice strips).
Crimp or flute the edges. Bake as indicated in your filling recipe. ~--