In a medium bowl, cut shortening into flour, sugar, and salt until the mix looks like cornmeal or small peas. In another bowl, slightly beat egg yolk and combine with milk and lemon juice. Add to flour mixture and mix by hand until it forms a ball. Roll on well-floured pastry cloth with a well-floured rolling pin.

This pastry maintains its flaky qualities even after being rolled out a number of times.

Makes pastry for one 2-crust pie or two single-crust pies.