Combine
flour, baking powder and salt in medium bowl. Add oil and 2 tablespoons milk;
mix well. Add enough remaining milk to hold mixture together. Shape dough into
a ball.
2.
Flatten
dough to 1-inch thickness on 12-inch square of waxed paper; cover with second
square of waxed paper. Roll out gently to form 12-inch
round crust. Mend any tears or ragged edges by pressing together with fingers. Do not moisten. Remove 1 layer of waxed paper from crust. Place dough, paper side
up, in 9-inch pie pan. Carefully peel off remaining paper. Press pastry gently
into pan and flute edge.
