In a bowl, sift flour with salt. If you are doing a cinnamon crust, add that now, too.
Add oil, mix with fork until well blended. Do not attempt to use olive oil, it will not set. It stays mushy no matter how long you bake it!
Measure in 5 Tbls of ICE WATER. Cold water is not good enough, must have ICE in it. Blend with the fork, it will change texture and become a stiffer dough.
Split the ball of dough in to two half-balls. Roll one ball between two pieces of wax paper until it is large enough to fill your pie tin.
Peel off one wax paper sheet and set the pie crust down into the pie tin, crust on the bottom. Press the crust into the pan and gently peel off the wax paper.
Trim the excess crust off the edge around the tin with a knife. Put the excess aside.
Add your pie filling. Check your pie recipe to see if you have other steps here. If this is a pie that does not need a top, stop here! If this is a pie getting a top, repeat the process above to roll out and drape on the top crust.
Trim the excess off the edge, put it aside. Press a fork all around the edge to seal the crust. Add some air vent holes around the top of the pie with a knife. Feel free to add a decoration with the excess crust dough.
Bake following the instructions for your pie. Let cool, serve!