Mana's Double Pie Crust

2 level cups flour
stir in 1 level teaspoon salt
 2/3 cup vegetable/canola oil - then pour this into 1 cup measuring cup (use same one used for flour
Hold this cup over dry ingredients bowl and slowly pour cold milk into it until it runs over  Dump into dry ingredients and stir with a fork until blended and form roughly into a ball.Split ball in half and put that half onto large sheet of wax paper and form gently into a ball. Lay another large sheet of wax paper on top. Use pie plate and press down to flatten a bit into circular shape. Use rolling pin to roll into a circle larger than the top of pie dish to allow for depth and overlap. Careful not to get too thin. Should be pretty uniform. Peel off top paper and flip crust over onto pie dish. Gently peel off wax paper and use hands to fit down into dish hanging over side. For single crust that needs to be cooked before filling (see pie recipe), crimp and flute top edge (if you don't know how, youtube it). Bake in preheated 425 deg oven, middle rack, until lightly brown. Cool, then add filling.

For pie with top crust, roll out other ball the same as above. Put pie filling into bottom crust (leaving overhang). Add top crust. Then seal the crust by punch fluting top and bottom together. Use sharp knife to cut slits in top, or pierce with fork for venting. Bake per recipe

Don't forget making pie crust cookies with leftover dough!  Roll out. sprinkle sugar cinnamon over top, roll into a 'jellyroll". Slice roll into 1/2" cookies. Place in pie plate and bake on 425 till light golden. Cool off before you toss them in your mouth - if you can wait!