Sweet oil pastry dough

Sweet oil pastry dough

2¼ cups all-purpose flour

1 tablespoon granulated sugar

¼ teaspoon salt

½ cup vegetable oil

4-6 tablespoons orange juice, milk or soy milk

Grease two, 9-inch glass pie plates.

In a large bowl, mix together flour, sugar and salt.

Add oil and 4 tablespoons orange juice, stirring with a fork until flour is evenly moistened. If mixture is still too dry to work with your hands, add 1 to 2 tablespoons more orange juice until moist clumps form. Divide dough in half.

With your hands, press half of the dough evenly on the bottom and up the side of each pie plate. With the tines of a fork, score the edge of pastry.

Fill and bake according to recipe directions. Makes enough dough for two

Cook's note: Use a light-flavored oil, such as canola oil. Olive oil would not make a good replacement unless you're making a savory pie.

"The Complete Book of Pies: 200 Recipes From Sweet to Savory" by Julie Hasson (2008 Robert Rose, $24.95)