Before you make your pastry, it works best if everything is cold. Put all of your tools, your bowl, fork or pastry cutter, and rolling pin in the fridge to chill.

Measure the flour, salt and sugar into a bowl and whisk to combine.

Cut the vegetable shortening (or Earth Balance) into cubes and sprinkle into the flour.  Use a fork or pastry cutter to slice the shortening into the flour until you reach a crumbly texture.

Drizzle the milk across the flour mixture and use the fork to combine.  Mix until everything comes together and you will be able to form a ball of dough. Don't over mix.

Spread a clean tea towel over your work surface and lightly sprinkle four over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel.  Roll it out until you have a rough circle that is several inches bigger than your pie dish to allow room for the sides and edges of the crust.

Ues the tea towel to help you flip the dough into the pie dish.  If some pieces fall off that's fine.  Use a knife to cut the excess pastry around the edges. If there are any holes, fill them with some fo the extra pieces.  Pinch the edges to form a pretty crust.

Brust crust with agave or maple syrup (wisk the two together)  and sprinkle turbanado sugar for a finishing touch.