Oil Pie Crust

Makes 2 single layer crusts or 1 double layer

2 3/4 cups whole wheat pastry flour (a little more if freshly ground)
1 t salt
½ cup light olive oil (not extra virgin olive oil)
½ cup milk

Mix the flour and salt together. Measure the milk and oil in a measuring cup, don’t stir. Add the oil/milk mixture all at once to the flour. Stir until mixed, then shape into 2 balls. Cover with plastic wrap and refrigerate for at least 15 minutes. Roll out on a lightly floured surface. Put into pie pan and flute edges, bake/fill as recipe directs.