Put shortening in medium bowl. Add water and milk; break up shortening with a 4-tined fork. Tilt bowl and beat with fork in quick, cross-the-bowl strokes until mixture is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
Sift flour and salt onto shortening. With vigorous, round-the-bowl strokes, stir quickly, forming dough that clings together and cleans bowl. Pick up dough and work into a smooth, flat round. Then divide in half and form in two balls. Roll out, following directions given in Flaky Pastry for 2-Crust Pie.