Rich Shortcrust Pastry

I can't imagine I haven't reviewed this pastry before! I've used it at least twice, with the Beef and Ale Pie and the Chicken, Leek and Tarragon Pie.

With the Beef and Ale Pie, it was fine albeit a bit dry. For the Chicken, Leek and Tarragon Pie, I made 1.5 times the quantity of dough, which should have meant 1.5 eggs; instead, I used 2 eggs but 1 tbsp less water. It turned out just as delicious but a lot more subtle and easier to handle. I think it might be due to different levels of gluten in the flour.