1 1/4 cups flour
1/4 teaspoon salt
1 teaspoon sugar, optional
1/3 cup oil
2 tbls milk
In a medium bowl, sift dry ingredients. In glass measuring cup measure the 1/3 oil an add the 2 tablespoons of milk and whisk with fork and combine with dry ingredients. Mix gently until well combined and form into a ball.
Cut two pieces of waxed paper and lightly flour one. Place pastry on floured waxed paper and place second sheet of waxed paper on top of pastry and using a rolling pin, shape into a 10 inch circle
If making a galette, line a baking sheet with parchment paper. Remove top piece of waxed paper from pastry and flip pastry onto baking sheet.
Follow directions for the Blueberry Galette or if making a pie, flip into pie plate and follow directions for recipe you are using. However, if you are rolling pin challenged-meaning if you do not own a rolling pin-place the pastry in the pie plate and using your fingers mold the pastry to conform to the pan and flute the edge,

I  have been using this recipe for several years, but for awhile I have had a difficult time achiving the right coinsistency.  Then a bell went off in my head,  I realized that like many manufactuers, several engredients labled unhealthy might have been replaced with healthier alternatives and that the recipes might have to be adjusted.  Believe it or not, even  the brand of any ingredient can make a difference.  The flour may be milled finer or the milk may be skim,  fat free or whole.  

So I have a simple solution to the problem.  The recipe that follows will contain the amounts that I used.  If your pastry seems too dry, add a few drops of oil or milk or if your pastry is to moist add a little flour very slowly.

When prepared, the oil piecrust pastry reciipe makes a one crust pie or an 8 inch galette.  Whereas the proccessor piecrust pastry makes a 2 crust pie or a 10 or 12 inch galette.