Combine flour and salt in mixing bowl.
Blend in corn oil, mixing thoroughly with fork.
Sprinkle all water on top; mix well.
Press firmly into ball with hands.
(If slightly dry, mix in 1 to 2 tablespoons additional corn oil.) Single Crust: Flatten dough slightly, and immediately roll out to 12 inch circle between 2 pieces of waxed paper.
(Wipe table with damp cloth to keep paper from slipping.) Peel off top paper; place pastry circle in 9-inch pie pan, paper side up.
Peel off paper; fit pastry loosely into pan.
Trim pas- try 1/2 inch beyond rim of pan, if necessary.
Flute edge.
If shell is to be baked before filling, prick thoroughly and bake in hot oven (450°F.) until golden brown, 12 to 15 minutes.
If shell and filling are to be baked together, do not prick shell; bake pie according to filling used.
Double Crust: Divide dough almost in half.
Flatten larger portion slightly; roll out and place in pie pan as directed above.
Fill as desired.
Trim pastry, if necessary.
Roll out remaining pastry for top crust.
Peel off paper, cut slits in pastry to permit steam to escape during baking, and place over filling.
Trim 1/2 inch beyond rim of pan.
Fold edges of both crusts under; seal and flute.
Bake pie according to filling used.
Note: If unsifted flour is used, measure 1 cup plus 2 table- spoons flour for single crust, and 1% cups for double crust.
To measure, dip dry nested measuring cups and measuring spoons (as needed) into flour; level off with straight edged spatula.