This pie crust is fun to make and really sets off a good pumpkin pie recipe...give it a try

MAKES PASTRY FOR A SINGLE-CRUST 8- OR 9-INCH PIE

Use with Pumpkin Pie recipe….

1 1/2 CUPS PLUS 3 TABLESPOONS ALL-PURPOSE FLOUR
1 1/2 TEASPOONS SUGAR
1/2 TEASPOON SALT
1/2 CUP VEGETABLE OIL
3 TABLESPOONS COLD MILK

PLACE THE FLOUR, SUGAR AND SALT IN THE PIE PAN AND MIX WITH YOUR
FINGERS UNTIL BLENDED. IN A MEASURING CUP, COMBINE THE OIL AND
MILK AND BEAT WITH A FORK UNTIL CREAMY. POUR ALL AT ONCE OVER THE FLOUR MIXTURE. MIX WITH A FORK UNTIL THE FLOUR MIXTURE IS COMPLETELY MOISTENED. PAT THE DOUGH WITH YOUR FINGERS, FIRST UP THE SIDES OF THE PLATE, THEN ACROSS THE BOTTOM. FLUTE THE EDGES.

SHELL IS NOW READY TO BE FILLED. IF YOU ARE PREPARING A SHELL TO FILL LATER, OR YOUR RECIPE REQUIRES A PREBAKED CRUST, PREHEAT THE OVEN TO 425 DEGREES. PRICK THE SURFACE OF THE PASTRY WITH A FORK AND BAKE 15 MINUTES, CHECKING OFTEN, AND PRICKING MORE IF NEEDED.

VARIATION: FOR A 10-INCH SHELL, USE 2 CUPS ALL-PURPOSE FLOUR; 2 TEASPOONS SUGAR; 1 TEASPOON SALT; 2/3 CUP VEGETABLE OIL; 3 TABLE-SPOONS MILK.

PRALINE FILLING: 2 TABLESPOONS (1/4 STICK) BUTTER, SOFTENED
1/3 CUP BROWN SUGAR
1/3 CUP CHOPPED PECANS
PREHEAT OVEN TO 450 DEGREES. IN A SMALL BOWL, CREAM TOGETHER THE BUTTER AND BROWN SUGAR. BLEND IN PECANS. PRESS FIRMLY INTO THE BOTTOM OF THE UNBAKED PIE SHELLS. BAKE FOR 10 MINUTES, WATCHING CAREFULLY SO CRUSTS DO NOT PUFF UP OR SLIP DOWN. PRICK PUFFS WITH A FORK IF YOU SEE THIS HAPPENING AND PAT THE SLIPPING CRUSTS BACK UP IN PLACE WITH THE BACK OF A FORK. (THIS MAY NOT HAPPEN, BUT IF IT DOES, THAT IS WHAT YOU SHOULD DO.) LET COOL BEFORE FILLING.