Can You Bake A Cherry Pie, Billy Boy? Easy Pie Crust!

After years of furiously snipping cold butter into bits and chilling all my implements and ingredients to roll out a good pie crust, I tasted a thin, delightfully crisp crust at my friend Doreen's house which she made with oil and no fuss. It's not flaky and buttery, but rather a wafer-thin encapsulation of the filling without the excess carbs and calories. The filling was easy, too: two pounds of pitted bing cherries, about a cup and a half of sugar (add to taste), a teaspoon each of cinnamon and clove, all simmered for about half an hour, then thickened with three tablespoons of cornstarch mixed with a couple tablespoons of water. I put a "G" on it for my daughter, then baked it at 350 degrees for about 45 minutes until golden brown and served it with whipped cream...yum!

DOREEN'S PIE CRUST:
2 cups flour
1 tsp. salt
1/4 cup milk
1/2 cup extra virgin olive oil
In a large bowl, combine the flour and salt. Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir. Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.
Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.
NOTE: Because this pastry dough is made with oil, it must be used right away. After a day in the refrigerator, the oil will start to separate and seep out.