Pie Crust

Bernice Faber

2 cups flour

2/3 cup of oil
1/3 cup milk
1/2 tsp. salt
half and half

Stir it up like cake mix and roll it between two pieces of waxed paper.
NEVER put in refrigerator before rolling.
Pour a little half and half on top of crust.
You can re-roll and it will always be flaky.

Makes 2 8" crusts.