Basic Shortcrust Pastry

What a disaster! The pastry was hard as if it were pasta dough; it was less than suggested (not a double recipe but just a single one), and when it was finally baking, the pastry actually shrunk, leaving behind gaping holes and hardly any border at all. I haven't tasted it yet so I can't say anything about its taste, but I'm not going to make this recipe again anyway, so what's the point?

We were supposed to use the pastry for this Seafood Quiche - luckily we still had a small frozen pastry, and we ate the rest as an omelette...