Being a novice on the web, I didn't mark the place I retreive the receipe for the "chloestrol free" pie crust using Wesson oil. Just want to thank you for posting the recipe. I used the recipe and the result was awesome! It was my first time attempt to make a crust. I believe I got this recipe on recipelink.com My friend was very impressive with the apple pie -- just like Mom!

Below recipe as it appears on the website. Again, thanks for posting this delicious pie crust recipe. Ann

Here is a simple pastry crust that does not use lard. It is far easier to work,
is cholesterol free, and is as flaky as a lard crust!

2 c. flour,
1/2 tsp salt
1/2 c. veg. oil (Wesson)
1/4 c. milk (any will do, skim to whole)

Mix dry ingredients in a bowl. Make a well in the center. Poul oil and milk together into a measuring cup. Add all at once. Mix gently with a fork and your fingers until liquid is absorbed. Work only until a dough is formed. If it is too dry, add a touch of oil. If too wet, a touch of flour. Do not knead. Divide into two portions. Will make two nine inch crusts. Roll between wax paper to correct size. When baking, use a lower temperature for this crust, generally not over 375 F. I usually bake my pies at 350 for nearly an hour.