Hi everyone. I’m ok at cakes, but I really struggle making short crust pastry for pies. I don’t have a food processor, nor am likely to get one, so does anyone have any tips on doing it by hand? I usually feel that I add too much water, but then last time I add EXACTLY what the recipe called for, and it was too dry to make a ball. I also have avoided doing much mixing other than mashing it together in a ball, but should I be at least kneading it gently, for amalgamation of the fat and flour? I tend to leave lumps of fat. I believe I have fear of kneading, which I have taken too far.