|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs) (acceptable)|
|Ice water||3 Tablespoon|
Sift flour and salt together into a mixing bowl.
In a small bowl or a 1-cup measure, whisk together oil and water.
Pour liquid all at once into flour mixture.
Stir lightly with a fork until blended, adding more water if necessary to hold dough together.
Form into a ball.
Cover and refrigerate for a few minutes to make dough easier to work.
Flatten dough slightly and place between two sheets of wax paper and roll out quickly.
Do not roll too thin.
Remove top sheet of paper and turn dough onto pie plate.
Trim and flute edges with a fork or your fingers.
Crust may be covered and refrigerated or frozen before filling.
For a baked pie shell (to be filled later), bake in a preheated 400° F oven for 10 minutes, or until edges are light brown.
To prevent the crust from puffing up or losing shape during baking, cover pastry with wax paper and weigh it down with dried beans or an aluminum-foil pie plate.