Instructions

1. Measure 1 1/3 cup flour into a medium bowl. Add salt and mix with a fork to blend. Combine canola oil and nonfat milk in a separate medium bowl.

2. Gradually add the oil and milk mixture to the flour mixture, stirring as you add the liquid. Use the fork to blend until it is well mixed and has a doughy consistency. Roll the dough into a ball. Refrigerate for about one hour.

3. Remove the dough and set it on a counter for about 15 minutes so that it will be pliable. Place a large sheet of waxed paper onto a flat, level surface. Sprinkle some of the remaining flour onto the waxed paper, and then flatten the ball of dough onto that. Place another sheet of waxed paper over the dough.

4. Flatten and roll out the dough between the sheets of waxed paper using a rolling pin. Roll from different angles so the pie crust will be round and evenly thin. Make sure the crust is just large enough to fit the pie pan.

5. Carefully place the low-fat pie crust into the pie pan. Fill with your favorite low-fat pie filling recipe and bake per the recipe's instructions.