Hi Beth -- here is a recipe using vegetable oil. It that what you were wanting?

This recipe was reviously posted on Recipe Link as “tried” by Ann Chin 12-27-1999

OIL PIE CRUST

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 cups flour,
1/2 tsp salt
1/2 cup vegetable oil (I use Wesson)
1/4 cup milk (any will do, skim to whole)

Mix dry ingredients in a bowl. Make a well in the center.

Pour oil and milk together into a measuring cup. Add all at once to flour mixture. 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 375F. I usually bake my pies at 350F for nearly an hour.