Dear Beth,

I use this recipe all the time and get compliments on it. It's right out of the Betty Crocker. Note that canola oil doesn't brown as well as other oils, such as safflower. I believe it has a higher "flash" point and that is why, so if you like your pie crust nice and brown, use something besides canola. Here you go:

For 8 or 9-inch one crust pie or baked shell:
1 cup plus 2 tbsp all purpose flour
1/2 tsp salt
1/3 cup vegetable oil
2 tbsp cold water

For 8 or 9-inch two crust pie:
1 3/4 cups all purpose flour
1 tsp salt
1/2 cup vegetable oil
3 tbsp cold water

For one crust pie or baked shell:
Preheat oven to 450 degrees F (hot).

Measure flour by dip-level-pour method. Mix flour and salt. Add oil all at once. Mix with fork until it looks like meal. Sprinkle with water. Mix with fork. Gather dough together. If too dry, add 1 to 2 tbsp more oil. Press into ball.

Immediately roll crust between two long strips of waxed paper crossed in the center -- double layer of paper forms a 12-inch square. Roll in circle to edges of square (12-inches in diameter). Wipe table with damp cloth to keep paper from slipping. Peel off top paper, place crust in pan, paper-side-up. Peel paper. Fit pastry loosely into pan. Trim, leaving 1/2-inch overhanging edge. Fold under, flute, prick thoroughly.

Bake shell 12 to 15 minutes, or until light brown. Do not prick if crust and filling will be baked together.

For two crust pie:
Preheat oven to 425 degrees F.

Make pastry above; divide almost in half. Use larger half for bottom; roll as above. Fill, trim; Roll top same way. Cut slits; place over filling. Trim 1/2-inch beyond rim, fold under. Seal, flute.

Bake as recipe directs.

To prevent overbrowning of edges, cover with 1 1/2-inch strip of aluminum foil. Remove strips 15 minutes before end of baking.

My mother has found that it is easier to handle if the recipe is slightly larger. She makes the two-crust recipe for a single crust pie and doubles the single crust recipe for a two crust pie. I hope that makes sense.

Enjoy!