Looking for a versatile and foolproof pastry recipe? Look no further than Mary Berry’s Shortcrust Pastry! With just a few simple ingredients and easy-to-follow instructions, you’ll be able to create a delicious and flaky pastry that can be used in a variety of sweet and savoury dishes. Whether you’re making pies, tarts, or quiches, this recipe is sure to impress your family and friends. So, roll up your sleeves and get ready to bake!

mary berry shortcrust pastry — **Mary Berry Shortcrust Pastry**
**Prep:** 10 mins **Total:** 10 mins **Yields:** 1 pie crust

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Why you’ll like it

There are several reasons why you’ll love Mary Berry’s Shortcrust Pastry recipe and why you should give it a try.

Easy to make, even for beginners. With just a few basic ingredients and simple instructions, you’ll be able to whip up a batch of homemade pastry in no time.
The pastry itself is incredibly versatile. It can be used in a wide range of recipes, from traditional fruit pies to savoury quiches and tarts. Whether you have a sweet tooth or prefer savoury dishes, this pastry has got you covered.
The taste and texture of this shortcrust pastry are simply unbeatable. It’s light, flaky, and buttery, providing the perfect base for any filling. Once you try this recipe, you’ll never go back to store-bought pastry again!

Mary Berry Recipe

What is Mary Berry Shortcrust Pastry Recipe?

Mary Berry’s Shortcrust Pastry is a classic recipe that has stood the test of time. While there may be variations of shortcrust pastry recipes out there, Mary Berry’s version is known for its simplicity and reliability. It uses a straightforward method that yields a flaky and buttery pastry every time.

It’s a basic pastry made with just three main ingredients: plain flour, chilled butter, and cold water. The flour is measured and sifted to ensure a smooth texture, while the chilled butter is cut into small cubes and rubbed into the flour until it resembles fine breadcrumbs. Cold water is then gradually added to bring the mixture together into a smooth dough. The dough is lightly kneaded, shaped into a disc, and chilled before use. This versatile pastry can be used in a wide range of recipes, from sweet fruit pies to savoury quiches.

The key difference between this recipe and others is the addition of chilled butter, which is rubbed into the flour to create a crumbly texture. This technique ensures that the pastry is light and tender, making it perfect for both sweet and savoury dishes.

Ingredients

Plain flour – 175g (1 ¼ cups / 6 ounces) plain flour
Butter, chilled – 75g (⅓ cup / 2 ½ ounces) butter, chilled
Cold water – 2–3 tablespoons cold water

How to make Mary Berry Shortcrust Pastry

Prepare Your Work Surface: Start by clearing a clean, dry work surface. You may also want to lightly dust it with flour to prevent the pastry from sticking.
Measure and Sift Flour: In a mixing bowl, measure out 175g of plain flour. If you like, you can sift the flour to ensure a smoother pastry texture.
Cut Chilled Butter: Cut the chilled butter into small cubes and add them to the bowl with the flour.
Rub in the Butter: Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. This process should take a few minutes, and you should have a crumbly texture.
Add Cold Water: Gradually add 2–3 tablespoons of cold water to the mixture. Start with 2 tablespoons and add more if needed. Use a fork or a spatula to mix the water into the mixture until it begins to come together.
Knead Lightly: Once the dough starts to form, turn it out onto your prepared work surface. Knead the dough lightly for about a minute until it becomes a smooth ball. Be careful not to overwork the dough, as this can make it tough.
Wrap and Chill: Shape the dough into a disc, wrap it in plastic wrap or cover it with a clean kitchen towel, and refrigerate it for at least 30 minutes. Chilling the pastry dough allows it to rest and makes it easier to roll out.

Tips

Work surface. Make sure your work surface is clean and dry before starting. Lightly dust your work surface with flour to prevent the pastry from sticking.
Flour. Sift the flour for a smoother pastry texture, if desired.
Butter. Use chilled butter and cut it into small cubes for easier incorporation into the flour. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Dough. Gradually add cold water to the mixture, starting with 2 tablespoons and adding more if needed. Knead the dough lightly for about a minute until it becomes a smooth ball, being careful not to overwork it.
Refrigerate. Chill the dough for at least 30 minutes before rolling it out to allow it to rest and make it easier to handle.

Variations

Sweet shortcrust. For a sweeter pastry, add a tablespoon of sugar to the flour before adding the butter or follow Mary Berry’s sweet shortcrust recipe.
Flavour. Add a teaspoon of vanilla extract or lemon zest for extra flavour. Replace a portion of the plain flour with whole wheat flour for a nuttier taste.
Savoury twist. Experiment with different herbs and spices, such as thyme or paprika, to add a savoury twist to the pastry.
Gluten-free. For a gluten-free version, substitute the plain flour with a gluten-free flour blend.

How to serve Mary Berry Shortcrust Pastry?

Once your Mary Berry Shortcrust Pastry is ready, the possibilities are endless!

Use it to make delicious fruit pies, such as Mary Berry Strawberry & Rhubarb Pie, by simply filling the pastry with your favourite fruit and baking until golden and bubbly.
You can also create savoury dishes like Mary Berry Salmon & Asparagus Quiche or Ina Garten Tomatoes & Goat Cheese Tart by adding a variety of fillings, such as cheese, vegetables, fish or meats.
Serve your creations warm or at room temperature, depending on the recipe, and enjoy the buttery and flaky goodness of your homemade pastry.

Ina garten goat cheese and tomato tart — **Ina Garten Tomatoes & Goat Cheese Tart**

Storing Shortcrust Pastry

If you have any leftover pastry, you can store it in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Alternatively, you can freeze the pastry for up to 3 months. Thaw it in the refrigerator overnight before using it. Remember to always label and date your stored pastry for easy identification.