Whisk flour, sugar and salt together in a large bowl. Add the shortening/lard to the bowl.
Using a pastry cutter, or two forks, cut the shortening into the mixture until the flour coated fats are pea sized.
Add the milk and water to a measuring cup and stir. Drizzle this in, 1 tablespoon at a time, and mix with a spoon or your hands. Do not add too much of the milk/water. Stop adding this when the dough comes together easily. You may need to use less in the summer and more in the winter. Form the dough into a ball.
Cut the dough into two, with one half being slightly larger then the other. The larger one will be the bottom pie shell, and the smaller one, the lid.
Flatten each half into 1-inch thick discs and wrap each with plastic wrap. Refrigerate for 30 minutes or up to 3 days.
Roll out your dough on a lightly floured service. Start in the middle of the disc and roll out up and down. Turn the dough a quarter turn with your hands and roll out up and down. Continue with the rolling and turning until you have a 12 inch circle. This is will fit into a 9-inch pie dish.
Roll out the lid the same way and proceed with your pie recipe instructions.
Keep everything cold. As you know, cold fats equal a flaky pie crust. Make sure your filling is ready to go before you roll out your pie crust.
Use a pie crust shield to keep the edges from browning too quickly. You can purchase pie shields or do as I do. Take a square piece of aluminum foil and cut a circle out of it's center so that the center of the pie is exposed.
Make sure you use enough milk/water mixture in your dough. Too little water will make your dough unworkable.
Do you want to make a saovury pie? Leave out the sugar and increase the salt to 1 teaspoon.