Light and Easy Pie Crust

1¾ cup all-purpose flour, unsifted1frac14; teaspoons saltfrac12; cup vegetable oil such as canola3-3frac12; tablespoons vodka (can substitute cool water)

Whisk flour and salt in medium mixing bowl until combined. Pour in oil and stir with fork for 10 seconds to coat flour. Using fingertips gently rub and aerate mixture until no flour remains and small particles form. Gently scrape bowl.Pour 3 tablespoons vodka (or water) over flour mixture and gently stir with fork. Press with palms of hands to create dough ball. Add more liquid very sparingly if needed.Place dough ball on 1 large sheet of parchment paper or two sheets wax paper taped together. Top with 2 sheets of overlapping plastic wrap. Roll dough into 12 inch diameter circle. Do not add flour for rolling. Allow to rest 2 to 3 minutes.Peel off plastic wrap and place pasty paper side up in 9 inch deep pie place. Peel off parchment or wax paper. Gently fit pie plate and crimp edges.Bake as required for single crust recipe. If desired, brush edges with milk to enhance browning.Makes one, 9-inch regular or deep dish crust.Baker's hint: For a savory dish, substitute olive oil for the canola and add 1 teaspoon dried or 1 tablespoon fresh herbs to the flour.Nutrition values per serving (assumes eight): 232 calories; 14 g fat (2 g saturated), 21 g carbohydrates, 1 g fiber, 3 g protein, 0 cholesterol, 334 mg sodium.