Combine flour and salt; mix well. Combine oil and milk (do not stir). With a fork, stir in liquid to moisten dry ingredients. Divide dough in half; shape into two balls and chill.
Roll each portion of dough to 1/8-inch thickness on a lightly floured surface. Place in two 9- inch pie plates; flute edges. Prick bottoms and sides of shells. Bake at 475° for 10 minutes or until golden brown.