Making the Crust:

1. Sift flour and salt together.

2. Mix oil and milk together, then add to flour. Stir just until mixed.

3. Divide the dough in half. Place one half between sheets of waxed paper and roll with a rolling pin to desired size. Reserve remain half in the freezer, or roll out as with the other half and used as a top crust.

4. Place the rolled out dough in a 9-inch Pyrex pie plate.

5. Crimp the edges and prick the walls of the pie crust with a fork so that bubbles won't form beneath it.

6. If your recipe requires a pre-baked crust, then preheat the oven to 425 degrees. Refrigerate the crust while the oven is heating. This helps the crust to keep its shape. Just before placing it in the oven, line with a piece of parchment paper or aluminum fil and fill with dried beans or uncooked rice. Bake for 15 minutes and cool on a baking rack.

7. Make sure that both your filling and the pie crust are at room temperature before filling or the crust will lose its crunch.

8. If you aren't making a pie requiring a pre-baked crust, fill and bake according to the pie recipe.