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In mixing bowl, combine flour, sugar and salt. Add oil and milk; mix well. Reserve 1/8 of the pastry mixture. Evenly press remaining mixture into pie plate, covering bottom and sides. Add Ailing. Crumble reserved mixture over filling. Bake as recipe directs.
Flaky pastry
2 cups sifted all-purpose flour
1 tsp. salt
3/4 cup shortening or 2/3 cup lard
4 to 5 tbsps. cold water
Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or with 2 knives until mixture is the consistency of coarse commeal or tiny peas. Sprinkle on cold water, 1 tbsp. at a time, stirring with fork. Add water each time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
Shape dough in smooth ball with hands and roll. Or if you are not ready to make the pie, wrap the pastry in waxed paper and refrigerate 30 minutes or until ready to fill and bake pie. •
Makes enough crust for one 8 or 9-in. double crust pie, two 8 or 9-in. pie shells; or one 9 or 10-in. pie with lattice top or topping for two 8 or 9in. deep-dish pies.
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