A traditional British recipe
Mix the flour, icing sugar, and butter in a large bowl, using your fingertips to gently rub the butter into the flour, until they are thoroughly mixed and the mixture resembles coarse breadcrumbs. *You can also do this in a food processor (on pulse mode), which will be quicker and might be better as you want to handle the flour as little as possible.
Add in a bit of cold water at a time and mix gently (or pulse in the food processor) until the mixture comes together.
Tip the mixture out onto a floured surface and gently fold until you get a smooth dough. Be careful not to over-mix or knead too vigorously, otherwise the dough will become tough. You just want to have the dough come together into a cohesive ball.
Divide the dough in half and wrap each piece in plastic wrap (cling film) and chill in the refrigerator for 30 minutes.
Roll out the shortcrust pastry dough according to your pie or tart directions.
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