Oil Pastry

Admittedly, the name of this recipe does not qualify as tasty sounding. But my mom says it works really well and was very simple. It uses cooking oil instead of butter, so it saves on all that time 'cutting in' butter in flour when you make traditional crust. This probably is less fatty, too. With Thanksgiving and Christmas around the corner, I thought you might like to have this one.

2-1/4 c all purpose flour
1 tsp salt
1/2 c cooking oil
6 TBSP cold milk

In mixing bowl, stir together flour and salt.

Pour cooking oil and cold milk into a measuring cup (do not stir); add all at nce to flour mixture, stir lightly with a fork. Form into 2 balls; flatten slightly with hands.

Roll out between sheets of waxed paper for easier handling. Makes two 9-inch single crust pies or one double crust pie.