Pie Crust

This recipe is from the Better Homes and Gardens cookbook.

This is my standard pie crust recipe.

2 1/4 c flour
1/4 tsp salt
1/2 c cookin oil
1/3 c cold milk

In a mixing bowl stir together 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 2 balls; flatten slightly with hands.

Cut waxed paper into 4 12" 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" pie plates. (Or reserve one portion for use as a top crust.) Remove paper.

Makes one 9" double crust pastry or two 9" single crust pastries.