Mix together flour and salt.
Pour oil and milk into a measuring cup, but don't stir them together.
Pour measuring cup of oil/milk into flour all at once. Stir until mixed. Press with hands into a smooth ball. Cut halves, flatten halves slightly.
Place one half between 2 sheets of waxed paper. Roll out gently until the circle reaches the edge of the paper. Peel off top paper. If pastry rips, push back together with fingers.
Lift paper and pastry by top corners; they will cling together. Place, paper side up, in a 9-inch pie pan. Carefully peel off paper.
Repeat with the second half and place on top over the filling.
Yield: 2 crusts or 1 double-crust pie