Question Golden Flake Pastry

This is a recipe that my grandmother used for all the time I knew her. It is from an ancient cookbook Probably (c) 1900... so it is out of copyright. Follow the directions carefully, this will make a nice, flaky pie or tart crust. This particular recipe is good for a single 9" pie with top and bottom crusts or two pies with only a bottom crust such as lemon meringue. It is easy to extend this recipe for as many pies as you want to make. Either make several single batches or make bigger batches in even amounts to what ever number of pies you want to make. You can pre-bake this crust for use in a pie that you want to do that for. If you want to do that, I believe about 8-10 minutes at 350 degrees F will make a nice golden finish on this. You may end up with a small amount of left over dough which can be rolled flat and baked as a cookie topped with cinnamon and sugar while baking...

Golden Flake Pastry
2 cups flour
1 tsp salt
2/3 cup shortening (I prefer Crisco (r)) But any unflavored shortening will work.
1/3 cup milk
Cut shortening into sifted dry ingredients using pastry blender or two forks until mixture resembles coarse meal. Remove ¼ cup, stir into the third cup of milk. Add to remaining shortening mixture to form dough. Form dough into two equal balls dough should hold together, but not be sticky it should still have a bit of a tendency to want to break into crumbs so that it will flake as it bakes; roll half the dough between 2 sheets of waxed paper (you can use a pastry cloth or plastic to do this with too). Remove top paper, place dough into 9” pie pan, and remove other paper. Fill with pie filling, roll other ball to make top crust.