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Hi Angel-Gram, Here is a recipe from the 1970 Betty Crocker cook book (Red Book with a pie shpaed circle on the front) I'll post it for the 8' or 9' single pie crust, if you need the larger ones, I'll post them, 10' or 10' double crust.  Oil Pastry: 1 c. + 2 T. Gold Medal Flour*, 1/2 t. salt, 1/3 c. oil, 2-3 T. cold water. measrue flour & salt in a bowl, blend together. Add oil:mix untill pea size. add water 1 T. at a time, mixing untill flour is mositened and dough almost cleans side of bowl. ( if dough seems dry, 1-2 T. oil can be added) Gather dough together and press into a ball.    For one crust, shape dough into a flattened round Place dough round between two sheets of wax paper( to keep the wax paper from sliping, mositen surface slightly with water then place wax paper on it) Roll pastry 2" larger then pie plate. Peel off top layer of wax paper, place in/over pie plate ,dough side down, remove top sheet of wax paper and press into pie plate. Bake empty shell at 475 for 12-15 minutes, or fill with filling.    Granna2

HI granna, It was nice of you to help Angel out, like that.  I wonder if she forgot she wanted that recipe...   LOL

It might another 50 years before that pie is made 

http://www.ehow.com/how_5679701_make-pie-crust-recipe.html

Stir N roll Pastry  BC cookbook 1956 pg 347

Mix 2 cups sifted gold medal flour

1 1/2 teas. salt

Pour into measuring cup but dont stir together: 1/2 cup cooking (salad) oil

                                                                    1/4 cup milk

1. then pour oil and milk at the same time into flour. 2.Stir with fork ubtil mixed. Dough looks moist, but isnt sticky. Press into smooth ball. Cut in halves. Flatten halves slightly. 3. For bottom crust place one half between sheets of waxed paper. Roll out to edge of paper. Dampen table top to prevent slipping. Peel off top paper . Mend if dough tears without dampening. 4 Lift paper and pastry by top corners Place paper side up into pan. peel paper off . Add filling , Repeat for top crust.

coincidentally, in the 60's, i tasted an oil crust someone made from the joy of cooking. i was amazed how flaky it was. now i'm wondering how it would be with clarified butter aka butter oil! you'd have the incomparable flavor but would it sitll be flaky? the flakiest crust i've ever made was with home-rendered lard. NOTHING is as flaky as lard and home-made has the best flavor. but i don't like the taste with sweet pies--i prefer it for quiche and chicken pot-pie. actually it would be perfectly appropriate for pork pie! (has anyone ever hear of that?)