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Mix flour, oil and salt until particles are size of small peas. Sprinkle in water, 1 Tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl (if pastry seems dry, 1 to 2 Tablespoons oil can be added. Do not add water). Gather pastry into a ball.
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For one crust pie- Shape pastry into flattened round (for two crust pie, divide pastry into halves; place 1 half cut side down and flatten into round). Place flattened round between two 15 inch lengths of waxed paper (for 9 inch pie, tape two pieces together to make wider strips. Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie plate. Peel off top paper. Place pastry paper side up in plate. Peel of paper. Ease pastry loosely into plate. Trim and complete as directed for standard pastry except- increase baking time for baked pie shell to 12 to 15 minutes.
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