Shortcrust Pastry

Very good pastry, worked very well. We made sweet tartlets filled with apples, raisins, almond slivers, and honey, and savoury ones filled with Braised Shallot Confit (which were nice, but not terribly exciting). I noticed that they didn't need all the water, and that they weren't properly baked after the time given, they needed at least another 15-20 min. Otherwise a good recipe. Use a food processor, if possible.

Edited 14 March 2015: This is actually one of my best recipes for shortcrust pastry.