Oil Pie Pastry

I was watching a cooking show on the Food Network recently and they got to talking about pie crust.  When the celebrity chef said they'd be using a store-bought crust because "nobody has time to make homemade pie crust anymore", I thought, seriously?  So, just for fun, I had my son time me from start to finish, on preparing a single oil pie crust.  44.9 seconds!  Just add another 45 for a double.  I'll be honest with you, this pretty thing atop my blackberry pie took about 7 minutes.  :)  I love playing with pie dough.  There's just something therapeutic about quietly cutting out leaves and creating little designs while your children are happily running circles around the kitchen island and screaming at the top of their lungs.  :)  I can be in my own little world forming leaves out of pie dough.  :)  So back to this pastry.  This really is so easy to put together, it's flaky, and it tastes so good!  It's the only pie crust I make anymore.  I'm including pictures of each step, mainly for my dear sister in Florida who uses store-bought crusts.  :)  But I hope it encourages anyone who's been intimidated about pie crust to try this.  It really is a no-fail recipe.

Single Crust:

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/3 cup canola oil plus enough milk to equal 1/2 cup

Double Crust:

2-1/4 cups all-purpose flour
1 teaspoon salt
2/3 cup canola oil
1/3 cup milk

Place flour and salt in a bowl and mix with a fork.  Add oil and milk and stir with fork until it comes together.  Form into a ball.  Place pastry in between 2 sheets of wax paper.  Roll out pastry, then carefully peel off top sheet of wax paper.  Pick up pastry while it's still on the paper and invert into pie pan.  Gently peel off paper.  The nice thing about this dough is although it "tears" easily, it "repairs" easily-just put little pieces of dough wherever you need to blend something in.  I always place a pie guard around the edges to protect from burning.