how to make an oil pie crust, but maybe only if you're me

Today I learned that for me, trying to use a regular solid-fat-based pie crust recipe works as well as using a store-bought sewing pattern, which is to say, I should just throw such attempts in the garbage/trash before I start to save time.

So that I don't have to remember how to do this again next year, here is the proper way to make a single pie crust (no top):

1. Put about 1 1/3 cups of flour in a bowl. Add a little salt if you remember.
2. Put in 2 or 3 soup-spoonfuls of oil (canola, safflower, whatever) and stir.
3. Did it make pea-size globs in most of the flour? If not, add more oil.
4. Add about 1/4 cup of water. Stir just a little. If you can't pack the dough into a messy, almost-too-dry-to-stick ball, add a little more water until you can. If it makes a ball really easily, it's too wet and you should start over.

Then smear some oil on your rolling pin and flour it, throw some flour on the counter, and the rest is obvious. No butter, no remembering to put butter in the freezer in little pieces, no hydrogenated fats, no waxed paper, no food processor to wash. Seriously, this takes about four minutes, and it turned out nicely.