This is a French recipe called pate brisee a l'huile (flaky pastry with oil). It's ideal for savory pies or quiches, or anywhere you want a less sweet crust.
6 tablespoons oil (canola, sunflower, etc)
6 tablespoons lukewarm water
1 pinch salt
1 1/2 cup flour
Whisk together the oil and warm water until it becomes a creamy mixture.
Stir in the salt. Stir in the flour, 1/2 cup at a time, mixing quickly to combine. Do not over mix the dough.
When enough flour has been added to form a smooth dough, form it into a ball and lightly dust it with flour. Cover with plastic wrap and let rest in the refrigerator for 1-2 hours.
Lightly flour a work surface. Roll the dough out into a 1/4-inch thick circle.
Grease a pie pan and fit the dough into the pan. If desired, flute the edges. Use in any recipe calling for an unbaked pie crust.
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