The Best Pie Crust Ever

This recipe will give you a deliciously flaky crust. I think it's as close to perfect as you can get.

2 cups all-purpose flour
1 tablespoon salt
1 cup Crisco shortening
3 teaspoons cider vinegar
1/4 to 1/3 cup of milk

Place flour in a large mixing bowl. Add salt. Mix salt and flour thoroughly with a fork.
Add shortening and cut into the flour/salt mixture, using either a pastry cutter or a fork. Keeping cutting until the mixture forms roughly pea-sized balls.
Add the vinegar, one teaspoon at a time, and incorporate it completely into the dough.
Next, add the milk about 1 tablespoon at a time, mixing constantly, until the dough is consistent enough to form a ball. Test frequently while adding the milk because you want to add just enough milk to ensure you can form a ball. If you add too much milk, the dough will be too heavy and you'll lose some of the flakiness that defines this recipe.
Once the dough is ready, form it into a ball. Then wrap it in plastic wrap and refrigerate for about an hour before rolling it out for your pies.
If you need to, you can leave it in the refrigerator overnight, but I wouldn't leave it in the refrigerator more than 24 hours.
When the dough is ready, roll and enjoy!