Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.
Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.
Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough.
Bake the pie dough according to pie recipe.
Recipe makes 2 12" pie crusts. I usually use a 9" pie plate for baking, but you can also use disposable containers. Do note that different materials will bake the crust at different rates.
Pie dough can be frozen in an airtight container. Let thaw fully in the refrigerator prior to using.
I have made this recipe several times without wax paper and I don't find the result as satisfying. This dough can be made without the wax paper step, but you will likely have to pat the crust into the pan with your fingers instead of transferring the pie crust in one piece.
Calorie calculations reflect 6 servings for each pie crust, or 12 total servings.