Oil Pastry

1 c flour
1/4 c oil
1/2 tsp salt
2 and 1/2 tbsp water.

Sift flour, measure again and sift with salt.
Combine oil and water and beat with fork till thick and creamy.
Pour over flour, all at once, and mix lightly with fork.
Form into ball and roll on floured board.
Fit into nine-inch pie pan, folding over edges and pressing between fingers to flute.
Chill before baking.
Prick shell with fork.
Bake at 450F for 10-12 minutes.

Double the amount if making a two-crust pie.

Original recipe: Eat, Drink and Be Healthy, by Agnes Toms

This is considerably heavier than most pie crusts, though the original recipe calls for either white or whole wheat pastry flour and maybe that makes a difference?

Chicken Pot Pie

3 c cooked and diced chicken
1 c sliced mushrooms (or a 10-oz can)
2 c sliced cooked carrots
1 c frozen cooked peas
2 c leftover gravy
2 chicken bouillon cubes
1/4 tsp onion powder
1/4 tsp celery salt
*pastry for top

Put first four ingredients into three-quart casserole and stir lightly.
Heat gravy; stir in onion powder and celery salt.
Pour over meat and veggies, lifting with fork here and there to let gravy, which shouldn't be too thick, run through.
Roll out pastry a half-inch larger in diameter than casserole top. Place on top. Cut slits in pastry.
Bake at 400F for 30 minutes or till heated through and light brown.
Serves six.

*You can make any single-layer pie crust pastry for the top.
I make an oil pastry using whole wheat flour. Click on the link if you want to try it.

**Karen's recipe