Basic recipe 6oz flour, 3oz shortening, 2 tablespoons water. I
sometimes mix by hand but recently moved to food processor where I use
less water, stopping when dough forms ball. I remove a knead gently
before chilling.

I use a proprietry "baking" shortnening though recipies ask for mixture
of margarine and lard. I don't use lard (no reason other than I don't
use enough to justify)

Recent recipe also used ground almonds and sugar.

I have had the same problem both hand- and machine-mixed.
I'll try making it a "very little" less dry!