Cold water, as cold as possible in fact, is best for short crust pastry. The amount you use can vary enormously, because (as we discovered with bread) different flours absorb different amounts. It is best to add a little at first, and a little more as you need to. What you are aiming for in the end is a dough that’s smooth without any dryish bits or cracks in it, moist enough to incorporate all the flour and fat and leave the bowl fairly cleanly. Remember that too much
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Water is most commonly used for bread; occasionally milk or a combination of both. Milk in the mixture gives a softer crust and is better for soft rolls, baps, muffins. Liquid measurements can never be absolutely exact because different types of flour absorb different amounts.
