I suffered from a long term fear of pastry, and I am convinced it can sense your fear. It is fickle stuff to work with. I have largely overcome my irrational fear, developed bravery, and started to get creative if not artistic with pastry.
Mary Berry's Sweet Crust
150 grams of butter (I use salted butter for everything)
225 grams of all purpose flour
25 grams of sugar
I cut the butter into smaller chunks, and process the butter, flour and sugar in a food processor for 10-30 second, until it forms a fine crumb. Add the egg and wiz for a few seconds until well incorporated. Dribble in cold water until the dough starts to form a ball. How much water, might be a tablespoon or two, might be 1/8 or 1/4 of a cup, it depends on the day, go slow, watch it, try not to overdo the water. Refrigerate the dough for 20-30 minutes, or toss it in the freezer for 10 minutes if you are in a hurry.
Generously flour your work surface, rolling pin and the top of the dough and roll out. Be very careful to not let the pastry sense your fear, if it does it will stick or get tough.
For most pies, I pre-bake the pastry. Line with baking parchment, fill with pie beans (I keep 2 pounds of red kidney beans for this, reusing them forever) bake at 350 degrees Fahrenheit for about 20 minutes, remove the paper and beans and bake another 20-25 minutes.
Fear not, or it will sense your fear.
For a savory filling, leave out the sugar, and add a generous pinch of salt.