Sift dry ingredients into pie pan.
Combine oil and milk in measuring
cup and whip with a fork.
Pour all at once over flour mixture and mix with
fork until flour is completely dampened.
Press evenly and firmly with fingers to line bottom of pan then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness.
Rim can either be flattened with tines of a fork or lightly pinched with fingers.
For baked shell: Prick entire surface and back at 425 for 12-15
Cool and fill as desired.
For unbaked shell bake according to pie directions.