This is the only pie crust my mother has made for at least 40 years and people always ask for the recipe. I'm amazed by how flaky it turns out, it goes together in no time, and is practically foolproof. No need to chill this recipe, so it's great for a last minute pie or quiche. The cooked crust holds up well even after the pie is refrigerated. With oil instead of lard or butter, it's also a great healthy choice. Her recipe calls for 1 teaspoon salt, but I prefer 1/2 teaspoon. I never sift flour, always use canola oil, and 1% milk.