Categories: Pies 
      Yield: 6 servings 
  
      4    Tined fork, prick sides and 
           -bottom closely and deeply. 
           -Refrigerate 1/2 hr. 
  
  You'll need             For 8 or 9" two-crust pie    For 8 or 9" pie shell 
   
  Sifted all-purpose flour    2 1/4 cups                    1 1/3 cups Salt 1 
  1/2 teasp,                  1 teasp. Cold milk* 1/3 cup 3 tablesp. Salad 
  oil                   1/2 cup plus 1 tablesp.       1/3 cup 
   
  In bowl, mix flour and salt. Pour milk and salad oil into same measuring 
  cup (don't stir); add, all at once, to flour. With 4-tined fork, stir 
  lightly until well mixed. Form into smooth ball between cupped hands; 
  divide in half for two-crust pie. Roll out between 2 12" squares of waxed 
  paper, using short, very gentle, strokes until circle reaches edges of 
  paper. (For two-crust pie, roll out only one half of dough now.) Peel off 
  top paper. (If pastry breaks, press edges together or press piece of pastry 
  over tear.) With paper side up, place in pie plate. Carefully peel off 
  paper. Gently fit pastry into plate. (For two-crust pie follow individual 
  pie recipe. For 8" or 9" pie shell, see below.) 
   
  Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 
  Bake at 450Ü F. 12 to 15 min., or till golden. Peek after 5 min.; if 
  bubbles appear, prick. Cool on wire rack before filling. 
   
  * For two-crust pie, you can substitute 5 tablesp. plus 2 teasp. ice water 
  for milk; for pie shell, 1/4 cup minus 1 teasp. ice water. Beat water with 
  salad oil until thickened and creamy. Then add immediately, all at once, to 
  flour. When rolling dough, use unfloured board instead of waxed paper if 
  desired.