Add oil and milk all at once to the flour mixture.
Stir lightly with a fork.
Form into a ball.
To transfer the pastry, wrap it around the rolling pin.
Unroll the pastry into a 9-inch pie plate.
Ease the pastry into the pie plate, being careful not to stretch.
Trim the pastry to 1/2 inch beyond the edge of the pie plate.
Fold under the extra pastry; flute or crimp edge as desired.
Line the pastry with a double thickness of heavy foil.
Bake for 8 minutes.
Bake for 5 minutes more.
Cool on a wire rack while preparing the filling.
Add egg and vanilla.
Beat lightly with a fork just until combined.
Gradually stir in evaporated milk.
Pour the filling into the baked pastry shell.
To prevent overbrowning, cover the edge of the pie with foil.
Cool completely on a wire rack.
Cover and refrigerate within 2 hours.
If desired, serve with dessert topping.
Be sure to use package directions to determine product amount equivalent to 1/3 cup sugar.
Nutrition Facts per serving with sugar substitute: 171 cal., 8 g total fat (1 g sat.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
