This is my basic shortcrust pastry recipe that I use for savoury pies, tarts and quiches. Compared to traditional shortcrust pastry, this is much simpler to make as it calls for olive oil instead of butter.
Don't knead too much, otherwise the gluten will react and you won't get the flaky texture you are looking for.
This recipe can be prepared either by hand or by using a food processor. You just need to follow the same simple steps.