Best. Pie Crust. Ever.

Combine flour and salt in a medium bowl.

Put oil in a 1 cup glass measuring cup. No need to dirty a measuring cup for the shortening. Add shortening to oil, sinking it below the level of the oil, until the measuring cup reads 6 ounces or 3/4 cup. Then microwave gently until the shortening is just melted. Stir to combine. Add milk to the measuring cup, filling to the 8 ounce, or 1 cup line. Stir briskly and pour quickly into the flour and salt mixture.

Stir with a fork till combined and mash into a ball. Split the ball in half and cover with plastic wrap.

Here’s the important part: wipe the surface you will be rolling your pie dough out on with a damp sponge. Immediately put down a sheet of plastic wrap about 18 inches long, smoothing out any wrinkles. Next, place your first dough ball, shaping it into a flat disk. Then top dough with a sheet of waxed paper. Roll out the dough sandwiched between. Peel off the waxed paper. Then, pick up the rolled out crust with the plastic wrap still on it, and flip it into your pie pan. You can move the crust around as you wish, and then peel off the plastic wrap. You can reuse the plastic wrap and waxed paper, just wipe the table again, make sure you have the greasy side up, and reset your plastic wrap. When you are done, throw away—no messy flour!

Makes 2 nice crusts. If you are using this to make a pie shell, make sure you use pie weights, as it will shrink up if you don’t.