Combine flour and salt in a small mixing bowl; mix well. Combine oil and milk; add to flour mixture. Stir with a fork until dry ingredients are moistened. Shape dough into a ball. Chill.
Roll dough to 1/8-inch thickness between two sheets of waxed paper. Remove top sheet of waxed paper; discard. Invert pastry, and place in a 9-inch pie plate. Remove remaining waxed paper. Trim excess pastry around edges. Fold edges under, and flute. Prick bottom and sides of shell with a fork. Bake at 475° for 8 minutes or until golden brown.