Single Crust For Custard Pie - cooking recipe

Ingredients

1 1/3 c. sifted flour
1 tsp. salt
1/3 c. Wesson oil
3 Tbsp. cold whole milk

Preparation

Mix flour and salt.
Pour Wesson oil and milk together, do not
stir.
Add
all
at once to flour.
Stir until mixed. Press into smooth ball.
Cut in half; flatten slightly.
Place 1/2 between
2
sheets
of
waxed paper.
Dampen table top to prevent slipping.
Roll out gently to edges of paper, peel off top
paper, place
paper side up in 8 to 9-inch pie pan, peel off
paper. Ease
and
form
pastry into pan.
Trim even with rim.
Bake crust before filling with custard.
This pie crust is a no-failing crust as long as the exact amount is used.