In a large bowl, stir together the flour and salt. In a small bowl, combine the oil and water (do not stir). Add to flour mixture all at once and stir lightly with fork just until moistened. If necessary,stir in up to 1 tablespoon of additional water, 1/2 teaspoon at a time, as needed to moisten.
For a 1-crust pie, form the pastry into a ball, then flatten slightly. Place the ball of pastry between sheets of wax paper. Roll from the center outward into a 12-inch circle. Peel off top of paper. Fit crust, pastry side down into 9-inch pie plate. Remove wax paper. Trim the crust to 1/2-inch beyond edge of pie plate. Fold under extra crust and crimp edge.Fill and bake according to directed in recipe.
For 2 Crust Pie,Use ingredients for 2 crust pie and follow same directions for 1 crust above, form the pastry into two balls, then flatten slightly. Place each ball of pastry between two sheets of wax paper. Roll each from center outward into 12-inch circle. Peel off top papers. Fit 1 crust, pastry side down, into a 9-inch pie plate. Remove wax paper. Trim crust even with edge of pie plate. Fill with pie filling. Peel paper off remaing crust; cut slits in crust and place on top of filling. Remove remaining wax paper. Trim top crust to 1/2-inch beyond edge of pie plate. Fold top crust under bottom crust and crimp edge. Bake as directed in recipe.