Bernice Faber
2 cups flour
2/3 cup of oil1/3 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.
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