Mix the water and oil together thoroughly until cloudy (I use warm or lukewarm water, rather than cold).

Pile all the flour up on the surface you will use to knead and roll the dough, make a little reservoir in the middle.

Slowly add the water/oil mixture (keep it mixed well - remix as needed) a little at a time, mixing it in with the surrounding flour by hand.

When the dough is completely combined it will be very soft and fairly sticky. I use flour liberally while rolling it out. It sticks easily to rolling surfaces so keep this in mind as you work with it. I use a wooden rolling pin. The recipe makes enough for a generous top and bottom crust. The pie plates I use are oversized and I always have enough dough.

The crust doesn't change color much as it cooks. I typically cook the cherry and apple pies I make for about an hour at 350 degrees in a convection oven, and it comes out perfectly.