Sift your flour, to remove any lumps.
Add the butter and rub the flour & butter together. You should keep rubbing together until you get a breadcrumb style consistency.
Add the water, 5-10ml at a time, until you have formed the mix into a ball.
Ensure that your dough is not too sticky.
Wrap it in cling film and place it in the fridge for at least 30-45 minutes.
Your shortcrust pastry dough is now ready to use in a recipe!