Um…okay. It’s kind of fool proof. (At least, I’m a bit of an idiot, and it works for me…)
Okay, first measure out the flour. My mom and grandma both spoon it into the measuring cup so that it’s not packed together. (2⅓ C all-purpose). Dump onto some wax paper.
Measure out the milk. ⅓ C. Add to the flour. (We usually do this on the wax paper, so when it’s all mixed together you can just add the second sheet and roll it out without having to worry about moving anything.)
Slowly mix in the ⅔ C oil, forming a dough. IIRC, my mom usually kneads it a bit so that it’s nicely incorporated.
I think it wouldn’t matter if you did oil first or milk first; if you have any experience, go with that. I’m just not sure…
Then add the second sheet of wax paper and start rolling it out!
(The recipe makes enough for two pie crusts—top and bottom. For a small pie, or, I’m assuming just a bottom crust, 1⅓ C flour, a little less than ⅓ C oil, and 3 TB milk.)
(I hope this works out for you…it’s been about 2 months since I last did this, so some of it’s by memory (technique, not ingredients). However, I’ve never had issue with the crust, and neither has my mom or grandma.)
Also, this recipe is somewhat similar to mine. If you have trouble following my directions or they seem odd, maybe refer to this?
I’m sorry I’m not more help!