Stir & Roll Pie Crust
A recipe from the Sneaky Kitchen
2 cups sifted all-purpose flour
large pinch of baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup cold milk
cooking spray

Sift flour before measuring.  Mix dry ingredients. Measure oil & milk into another container without stirring it. Make a well in the flour. Pour the liquid in all at once & stir gently with a fork only until most of the flour is moistened. Press into a ball.

For a 2-crust pie or 2 pie shells: cut dough in half. Place a half between two pieces of wax paper. Roll out. You can check the size & shape by holding it over the pie pan. When it's the right size, carefully peel off the top wax paper. Turn wax paper over to have a clean side on the crust. Gently flip it over & remove & discard the bottom piece of wax paper.  

Spray the pie pan with cooking spray; this makes serving the pie easier. Lift crust by grasping the wax paper in the middle of each side, letting the crust hang down in halves on either side. Gently place the crust, dough side down, over the pie pan. Remove the remaining wax paper. Adjust the crust. For a 2-crust pie, add filling. Roll out the other crust & apply the same way. Crimp the edges.

This recipe will make one thick deep-dish bottom pie crust, or use about 3/4 of the dough for a thinner crust. Discard the rest, or top pie with strips from the rest of the crust.  If you want a 2-crust deep dish pie, you must increase the recipe by half.