Oil Pastry pie crust

8" or 9" One-Crust Pie or Baked Shell

1 cup plus 2 TBSP flour
1/2 tsp salt
1/3 vegetable oil
2 TBSP  cold water
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8" or 9" 2-crust pie

1 3/4 cup flour
1 tsp salt
1/2 cup vegetable oil
3 TBSP  water
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One-crust pie or Baked shell:

Heat oven to 450*F. Measure flour by dip-level-pour method or by sifting. Mix flour, salt. Add oil, mix with fork until it looks like meal. Sprinkke wth water, mix with fork. Gather dough together. If too dry, add 1 to 2 TBSP more oil. Press into ball.
Immediately roll crust between two long strips of waxed paper crossed int he center; double layer of paper forms a 12" square. Roll in circle to edges of square (12" diameter). Wipe table with damp cloth to keep paper from slipping. Peel off top paper, place drust in pan, paper-side up. Peel paper, fet pastry loosely into pan. Trim, leaving 1/2" overhanging ege. Fold under, flute, prick thoroughly. Bake shell 12 to 15 minutes or until light brown. DO NOT PRICK if crust and filling will be baked together. Bake as recipe directs.
For Two-crust Pie:
Heat oven to 425*F. Make pastry above; divide almost in half. Use larger half for bottom roll as above. Fill, trim. Roll top same way Cut slits, place over filling. Trim 1/2" beyond rim, fold under. Seal, flute. Bake as recipeas in this chapter direct. To prevent overbrowning of edges, cover with 1 1/2" strip of alluminum foil. Remove strips 15 minutes before end of baking.