The simple recipes are still the best. This tried and true recipe has been around since Medievel times.

Shortcrust Pastry

225g or 8oz plain flour
115g or 4oz unsalted butter cut into cubes
Cold water.

Sift the flour into a glass or earthenware bowl. Do not use metal. Cut in the butter cubes and using your fingertips rub the butter into the flour until it
looks like large breadcrumbs. Sprinkle about 2 tablespoons of cold water over the surface of the mixture and using a round bladed knife lightly mix it all together
until it forms large lumps, adding a small amount of water if needed. Form the lumps of
mixture into a smooth ball. The dough should come away from the bowl at the correct constituency. Place onto a flour covered surface and knead gently until it is
smooth and there are no cracks in the mixture then form it into a ball and cover with plastic wrap and put into the fridge for 30 minutes before using to make a pie pastry.