Stir together flour and salt. Combine milk and oil; add all at once to flour. Using a fork, then your hands, combine flour and liquid to form a ball of dough. Flatten to a disk about 6 inches in diameter.

Press into a 9-inch pie plate, covering bottom and up the sides evenly. Crust should overlap edge of pan about 1/2 inch. Turn crust under and shape edge of crust using fingers to create a fluted or pleated edge.

An alternate technique: Place dough between two sheets of waxed paper. Roll the dough about 2 inches larger than the diameter of the pan. Remove top sheet of wax paper. Gently place pan in center of dough and, using edges of waxed paper, turn over pan and dough to release dough into pie pan. Gently ease dough into pan to fit the sides. Proceed as above.

Fill and bake as directed in pie recipe.

For a baked or "blind" crust, prick bottom and sides of crust with a fork. Place crust in 450° oven for 10 minutes or just until crust is set and begins to take on a golden cast. Cool before filling.