World's Easiest Pie Crust

For Crust Base Only

• 1-1/2 cups sifted Flour
• 1-1/2 teaspoons Sugar
• 1 teaspoon Salt
• 1/2 cup Cooking Oil (we use Canola)
• 2 tablespoons Milk

For Crumble Crust Top and Crust Base
(Reserve 1/3 of dough for topping)

• 2 cups Flour
• 2 teaspoons Sugar
• 1 teaspoon Salt
• 2/3 cup Cooking Oil (we use Canola)
• 3 tablespoons Milk

Sift Flour, Sugar and Salt into a 9" pie pan. Combine Oil and Milk in a measuring cup; whip with a fork.

Pour liquid all at once over flour mixture. Mix with fork until flour is completely dampened and gathers around fork.

With your fingers, press dough evenly and firmly to cover bottom of pan, then press the dough upwards to line the sides and partly cover the rim. To flute, press dough lightly with fingers.

Fill as desired. Bake per instructions for the filling you choose. If Crumble Crust is desired, scatter crumbled dough over filling before baking.

For baked shell without filling:

Use a fork to prick entire surface of crust. Bake at 425 degrees for 12-15 minutes. Cool before filling.