Cut the shortening into the salt and flour mixture. (It should look like crushed crackers.)
Add milk and mix into a ball with a fork.
Roll dough out between 2 sheets of parchment paper to desired thickness - 1/8" to 1/4"
If you live in a humid climate, put the dough mixture in the refrigerator while you make the pie filling and then roll out the dough one inch larger than your pie pan.
Fold the margin underneath the pastry and flute it with your fingers making it stand upright all the way around. Then pinch the dough between you forefinger and thumb all around.