Vegetable Oil Pastry Shell

Combine 1 cup flour and ½ teaspoon salt in a mixing bowl, stirring together with a fork until evenly mixed.

Pour ¼ cup vegetable oil and 2 tablespoons water into the flour mixture, then stir with a fork until the dough comes together in a loose mass.

Transfer the dough to a work surface and knead gently 2-3 times until it holds together, being careful not to overwork it.

Place the dough between two sheets of parchment paper and roll out to approximately ⅛-inch thickness, adjusting size to fit your pie dish or tart pan.

Peel away the top layer of parchment paper, then invert the dough into the prepared pie or tart pan, centering it carefully.

Remove the remaining parchment paper and gently press the dough into the bottom and sides of the pan, trimming any excess hanging over the edge.

Prick the bottom and sides of the pastry shell with a fork to prevent puffing during baking.

Preheat the oven to 400°F (200°C) and bake the pastry shell for 12 minutes until it turns light golden brown.

Remove from the oven and cool for a few minutes before filling with desired ingredients, or cool completely if preparing for later use.