Pie Crust

This is the best pie crust recipe I've ever found. It's simple, easy, tasty, and never fails (I don't exactly know how a pie crust can fail, but one recipe I tried in a cooking class had "no-fail" in the title, so apparently they can). This is also my favorite recipe because it has no eggs in it, so you can safely eat any and all of the dough you desire. Yum. The only thing to watch out for is that you don't overcook it- it can become very dry and a little scorched-colored if you do. And just in case you were wondering, this is yet another one of my mom's recipes.

---Pie Crust---

Ingredients:
-1 and 3/4 c. flour
-1 tsp salt
-1/2 c. oil
-1/4 c. milk or water

Directions:
Mix all the ingredients together until a dough forms. Roll out and then pat into whatever you're putting it in. Poke the dough all over with a fork so that it doesn't bubble up. Bake at 425 degrees for 8-10 minutes or until golden. This supposedly makes 1 10-inch pie shell or 2 8-inch pie crusts. Also you can make a pretty yummy pie crust cookie if you sprinkle cinnamon sugar on top before you bake.