Mix the wet and dry ingredients separately. Add the dry ingredients to the wet ingredients with a fork or pastry blender. Knead the dough for a couple of minutes and divide the two parts. Roll one part between two pieces of wax paper until it is about 1/8 inch thick and 12 inches in diameter. While rolling out the dough, be careful to turn upside down once in a while, and lift the wax paper from the rolled dough on each side occasionally, so it will not stick permanently to the dough. Dust it with extra flour. Lightly oil a 9 inch pan. Remove one layer of wax paper from the rolled dough, and turn it upside down over the pie pan. Gently remove the top, last layer of wax paper and shape the pie crust into the pan, do not stretch the dough or it will shrink. Use a fork to poke holes in the dough. Preheat the oven to 425 degree. After shaping the bottom crust, fill lit with pie filling and cover it with the second rolled out pie crust. Flute the edges together, make a few slits or fork holes in the top crust and then bake for 40 minutes until flakey.