Combine flour, oil and salt in a mixer with a kneading hook on (or in a bowl if you are going to hand mix). Mix well.
Freeze 5-10 minutes. You may also freeze it for longer and take it out an hour before cooking with it. Even better: roll it out and freeze it already in the mold.
Cut the dough in half. Roll out the first half on a floured board, into a circle, the size and shape of your mold. The second half is for borders and tops.
When cooking pies I usually avoid parchment paper: I love to bring it to the table in the mold, and scorched paper is not so cute. Therefore, I butter and flour the pan. I take a bit of butter and spread it on the bottom of the mold (walls and edges included). Then I add a spoon of flour and shake the pan, laterally and vertically. Then remove the excess flour. The "prehistoric" version of parchment paper :-).
Place dough on the baking mold, give shape and cut away extra dough.