Pre-heat oven to 425 degrees. Combine flour and salt in a medium-size bowl. Using a pastry blender cut in butter thoroughly; stir in milk. Mix by hand to make a soft dough. Do not over-mix. Shape dough into a flattened round on a lightly floured board. Roll dough 2-inches larger than your inverted pie pan. Fit pastry into pie pan. Trim overhanging edges of pastry 1-inch from rim of pan. Save left-over trimmings for decorative cut-outs. Fold and roll pastry under, even with pan, and flute edge. Place pie weights in pie pan to keep crust from bubbling up. Pre-bake crust 10 minutes at 425 degrees. Remove from oven and fill with prepared filling.