What could be more perfect than a flaky pie crust? How about one that is actually good for you? I have used this recipe for years for pies and pot pies. It makes two 9″ crusts.
2 1/4 c. all-purpose flour (you can put whole wheat for the 1/4 c.)
1 tsp salt
Pour into a measuring cup, but DO NOT STIR TOGETHER:
1/2 c. oil (even light olive oil works)
7 TB cold milk
Now pour the wet into the dry and stir together with fork. Separate into two and roll each out between two sheets of wax paper. (No need roll out with extra flour.) I roll it with a rolling-pin, flip it, peel off and adjust the wax paper and lay it back on again to roll it out to the desired size.