Make crust and meat day before you make pie.
Stir dry ingredients together. Cut in half of the crisco well. Cut in rest of crisco to size of peas. Add water gradually and stir with folk until it holds together. Roll into ball and wrap in wax paper and chill until next day. I made another 1/2 recipe so I would have plenty of crust to work with. I only needed to use about a fourth of it, or less.
Fry 2 pounds of ground beef with 2 onions chopped up. (I think I used 15% fat beef from Costco). Drain off drippings into gravy separator. Add to meat about 1 1/2 t. salt or a bit more plus about 1 1/2 t. pepper to taste.
Put 1/4 cup meat fat into pan. Add 3 T. flour shaken up with some water. Warm fat in pan. Add flour/water mixture, stirring. Gradually add 2 cups beef drippings. Bring to boil and stir until right thickness. Add 1/2 t. salt and dash pepper. If you need to add more flour/water mixture do so until it is thick enough.
Add enough gravy to meat to moisten but not be runny. Refrigerate until the next day.
Roll out cold crust the day you plan to eat the pie. Add cold meat and top with cold crust. Brush with milk.
Bake 450 for 15 minutes and 400 for 30 minutes.