Flaky and light, oil pastry is just as easy as those made with shortening or lard. However, oil pastry must be used right away.
For a two-crust pie, line pie plate with bottom crust. Place filling in shell. Roll out upper crust, peel away top paper and cut slits near centre for venting steam. Invert paper-side up over filling. Peel off paper, trim and complete in usual manner.