preparation
In a bowl, mix flour and salt; add oil and milk all at once. Stir until well mixed. Press into a smooth ball; flatten slightly. Place dough between 2 (12-inch) square sheets of waxed paper. (Dampen counter top slightly to prevent slipping.) Roll out pastry to fit a 9-inch pie plate. Peel off top paper. Place the dough, paper-side up in the pie plate. Gently peel off the paper, easing and fitting the pastry into the plate. For a baked shell, trim and flute edge; prick thoroughly with a fork. Bake at 450° for 8 to 10 minutes or until lightly browned. For an unbaked shell, do not prick. Bake as directed in the pie recipe being used. |