Combine flour, salt and sugar with a light whisk.
Add the shortening. With a dough blender or your hands work the cold butter cubes into the dry ingredients until it's in pea-size pieces.
Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
Gather dough into a ball and then shape it into a flattened round on a floured surface.
Roll pie crust into a circle 2 inches larger than the upside down pie plate.
Fold crust into fourths and place into pie plate. Unfold and ease into plate.
Using kitchen shears, trim dough to a 1-inch overhang and create desired decorative edge.
Once you have finished the crust, use a fork to poke a few holes into the bottom.
Use the back of the fork to press the edges of the crust up against the side of the pie plate.