Here's my go to shortcrust pastry recipe, I will link it in recipes where needed.
230g (1 3/4 cups) plain all-purpose flour
125g (1/2 cup plus 1 tbsp) cold unsalted butter, cut into 1cm cubes
50g (heaping 1/3 cup) icing sugar, sifted
1 egg yolk
1 tbsp milk
Place the floor and butter into the bowl of a freestanding ding mixer and attach the paddle beater. Mix on medium speed until the butter has been incorporated into the flour and resembles fine breadcrumbs. Add sifted icing sugar and mix for a few seconds before adding the egg and milk. Continue to mix until a cohesive dough forms - 30 - 60 seconds. Turn out the pastry into a work surface - no need for more flour - and bring it swiftly together with your hands without overworking it.
Lay out a long sheet of cling film and place the dough on one half. Flatten the pastry with the palms of your hands, then fold the remaining cling fill over the top, fully encasing the dough. Roll out swiftly between the cling fill to approximately depth of 5mm keeping in a circular shape. Place in the fridge for at least an hour before using.
After resting, roll out between two sheets of non-stick baking paper - there is no need for more flour - use according to the relevant recipe instructions.