Measure Corn Oil and place in a larger measuring cup or bowl.
Add water to oil (DO NOT MIX)
Make a small "well" in the flour, i.e. move some flour from middle of bowl to sides.
Pour Oil/Water into flour.
Mix oil/Water and flour with a fork until all flour is incorporated. Do not over mix, Form into a round cylinder
For 2 crust pie, cut about 2/3 of dough from ball for bottom crust (as you need more dough for bottom) and reserve the remaining 1/3 for top crust.
Rolling dough: Tear 4 sheets of wax paper at least 16 inches long. 3rd and 4th sheet are needed to extend width of wax paper as dough will be rolled wider than the width of the wax paper. To extend width, place the 3rd and 4th sheet on each side of 1st sheet. Place first sheet on counter. Place dough for bottom crust on sheet. Form into a round cylinder and then push is down with palm of hand to flatten. This helps make the rolling process easier.
Next, cover dough with top sheet of wax paper. With rolling pin on top of wax paper roll dough. Roll bottom crust round enough to cover bottom and sides of pie plate, plus an additional 2" inches to overlap pie plate. Overlapping is needed to seal and fluting edges. Use this method for one (1) crust pie as well as edges also need to be fluted. When dough is rolled to edge of 1st and 2nd wax paper, then take the 3rd and 4th pieces of wax paper and slip one under each side of the first piece of wax paper (i.e. the length of the side)and fold these each in half over the top piece of wax paper. You could also cut the 3rd and 4th pieces lengthwise to place to make a bottom and top piece of wax paper, but folding is quicker and easier. This extends the top and bottom width of the wax paper so you have enough to cover all of the rolled d