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Note: Leave out salt for lower sodium content.
Pie Pastry
Pie pastries made with oil are tender though hot as flaky as pastries made with harder fats. They are, nonetheless, pleasing as well as simple and quick to make.
2 cups all-purpose flour
11/4 teaspoons salt
1/3 cup oil
3 teaspoons cold skim milk
Sift flour and salt together into a mixing bowL Mix the oil with the cold mix, and pour all at once into the flour. Stir lightly with a fork until blended, adding more liquid if necessary to make dough hold together.
Divide into 2 portions. Refrigerate for a few minutes to make dough easier to work. Flatten one ball of dough slightly and place on a sheet of wax paper or cellophane wrap. Put another sheet over top, and roll out quickly. Do not roll too thin. Remove top sheet of paper and turn over dough onto pie plate. Remove second sheet, and lift crust around th edges so it settles into the plate. Trim and flute and edges with a fork or your fingers. Crust may be refrig
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