This one is from one of my courgette pie recipes.
I cup olive oil
1 cup milk
1/2 tsp salt
Approx 1/2 kilo self raising flour (or plain and added baking soda)
Put flour into a bowl, making a well in the centre, add the liquids and salt, mixing initially with a fork, until you are able to knead. It should be soft and pliable. Work with your hands for a few minutes on your board, then pop into a bowl, cover with a cloth and leave to rest for at least 20 minutes before rolling.
If your pastry is difficult to roll because it`s quite sticky, I prefer to mould it into the pastry dish, pushing it out with my fingers, rather than add extra flour, which can make the pastry hard.