No-Roll Pastry Shell

1 1/2 cups sifted flour
1 1/2 teaspoons granulated sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk

Sift dry ingredients into a 9-inch pie pan. Combine oil and milk and beat with a fork. Pour over flour mixture. Mix with fork until flour is dampened. With fingers press pastry evenly and firmly against bottom and sides of pan. Partly cover rim and flute edge, pinching lightly with fingers. If a pre-baked shell is desired, prick entire surface with a fork, and bake at 425 degrees F for 12 to 15 minutes or until brown.

Yields 1 (9-inch) crust.

Or you can pour in the filling, and bake as directed for filling. It is good for pecan and custard pies and is especially good for pumpkin pie.