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Wash and prepare fruit. Sprinkle with sugar if unusually tart. Mix and sift flour, salt and sugar into mixing bowl. Combine the salad oil and milk in measuring cup. Whip with fork. Pour all at once over fruit mixture. Mix with fork until dampened. Turn pastry into square cake pan (8x8x2). Pat out to cover bottom of pan and push dough up along sides to depth of about 1 inch. Arrange the fruit over the dough.
Streusel: Mix 3/4 cup of sugar, 2 tablespoons  of flour and 1/4 teaspoon of salt in a bowl. Cut in 2 tablespoons of butter or margarine with pastry blender or fork until crumbly. Put over fruit. Bake in  hot oven at 425ºF.   for 40 - 45 minutes or until edges are brown. You may substitute 1 pint of raspberries, 1 pound of sweet bingcherries, 3 cups of sliced rhubarb or 4 tart apples. Serves 6