1 1/3 cuprs all-purpose flour
1/2 tsp. salt
1/3 cup vegetable oil
2 Tbsp. cold water
Stir together the flour, salt and oil until all the flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, stiring until all water is absorbed.
Gather the pastry into a ball. Press in the bottom and up the side of a 9″ glass pie plate; flute around the edges.
Fill and bake as directed in your recipe.
For crusts that need to be baked before filling: Heat oven to 475 degrees. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely – about 30 minutes. Fill as directed in your recipe.