1Sift flour and salt together in large mixing bowl.
2Combine oil and milk in smaller bowl.
Beat with electric mixer until creamy.
3Pour oil/milk mixture over flour.
Mix with fork or pastry blender until well blended.
NOTE: if mixture is too dry, add milk a tablespoon at time until dough is well blended and workable.
May be covered and placed in fridge until ready to use.
4Separate dough into 2 equal balls.
Roll each ball between two sheets of waxed paper until desired size to fit pie pan.
5FOR CREAM OR GELATIN TYPE PIES, BAKE CRUST FIRST:
Preheat oven to 425º.
Place one pie crust into pan, smoothing out and up sides gently with fingers.
Press crust down on top edges to seal it onto pie pan.
Prick bottom of crust about 4 times with fork
Place in oven and bake for 10-15 minutes until slightly brown.
Remove from oven, pour filling mix into crust and continue baking per pie recipe instructions.
6FOR FRUIT PIES, DO NOT COOK FIRST:
Place one crust into pie pan and smooth out of bottom and up the sides gently with fingers, pressing top edge of crust down on top edges to seal it to pie pan.
Pour filling into crust, add top crust over filling.
Press edges of top crust onto edges of bottom crust with fingers or a fork to seal together.
Continue cooking in preheated oven according to pie recipe instructions.
Optional: For a richer browned crust, brush top crust with egg whites before placing in oven.