5tablespoonsmilk(or milk substitute; either way, have it be cold)
Mix together flours and salt in a medium-sized bowl.
Blend oil and milk together in a separate bowl. If using solid oil, melt first.
Add wet ingredients to dry ingredients and combine.
Place dough into a pie plate.
Gradually press dough firmly into the bottom and up sides of the pie plate, covering bottom and sides evenly. Form fluted edges if desired.
If you plan to fill and bake the crust further, you should glaze the crust with egg yolk to prevent the crust from soaking up the filling.
If pre-baking, bake at 425°F for 12-18 minutes, or until golden brown.Of course, pre-baked with a wash on top of the crust is best, but when I'm in a rush (like all the time) I do none of it and just deal with things not being perfect. Our last pumpkin pie crust didn't stick to the pie plate much at all even without pre-baking.
Alternative Oils for Crust: Using a light oil will result in a neutral crust flavor. Light olive oil, refined coconut oil, or avocado are great choices.