Oil Pastry Crust mom orig 2 1/2 2 c all-purpose flour 1 1 1/2 tsp salt 5/8 1/2 c sald oil 6 1/4 5 tbs cold water Sift together flour and salt. Pour salad oil and cold water into the measuring cup (do not stir). Add all at once to the flour mixture. Stir lightly with fork. Form into 2 balls; flatten dough slightly. Roll each between two 12-inch squares of waxed paper. (First dampen the table slightly so paper won't slip.) When dough is rolled in circle to edges of paper, it will be right thickness for crust. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Finish pie shell. Makes enough for one 8 or 9 inch double crust pie. Single crust: bake at 450 for 10-12 minutes till golden.