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?