Whisk together the flour and salt in a large mixing bowl.
Slice the cold butter into the flour mixture.
Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
Then add the milk, a tablespoon at a time, until the mixture forms together well, but isn't so wet that it's sticky; you don't want a crust that's too crumbly and hard to manage either, so make sure you add enough milk.
Wrap the pie dough in plastic wrap, and place it in the fridge to chill for at least 30 minutes.
Sprinkle a clean surface with a bit of flour, so the dough won't stick to the surface. Roll the dough out with a rolling pin, equally rolling in all directions, 'til the dough is about 2 to 3 inches bigger around than your pie plate.
Fold the crust in quarters; then carefully place the dough in the pie plate, unfolding it to cover the entire plate.
Smooth it out inside the pie plate, and then trim off any overhanging edges with kitchen shears or a knife; leave enough dough (about 1/2 inch overlapping) so you can flute the edges of the crust.
If this is a single crust and you're blind baking it without filling, use a fork to prick holes all around the inside of the crust.
If you want a fluted edge, use your thumb and index finger, along with the tip of your opposite index finger, to flute or pinch the edge of the dough all around the pie plate. Alternatively, you can press the dough to the rim of the pie plate with a fork; or you can add decorative pieces of crust you've cut out with a mini cookie cutter or other decorative tool.
Cover with plastic wrap, and chill for at least 30 minutes to an hour.
Pre-heat the oven to 400° F.
Remove the crust from the fridge, uncover, and bake it at 400° F for about 20 to 30 minutes, or until the crust begins to turn golden. If you're baking the crust with filling, be sure to follow the exact instructions for that particular recipe.