Shortcrust pastry is based on a 'half-fat-to-flour' ratio.

Shortcrust Pastry

1 cup all-purpose flour

1/2 cup cold butter

3 tablespoons ice water

1. Cut butter into flour using a pastry cutter until mixture resembles tiny split peas or bread crumbs.
2. Add water and form into a ball.
3. On a lightly floured surface, roll pastry out 2-inches larger than pie plate.
4. Bake at 400°F (205°C) for 18 to 20 minutes for baked pie shell, or follow directions of recipe calling for unbaked pastry shell.

Makes one 8 or 9-inch pie crust. Recipe may be doubled.