Prep Time: 10 mins Cook Time: 0 mins
Total: 10 mins Yields: 1 pie crust
Looking for a delicious and versatile pastry recipe? Look no further than Mary Berry’s Sweet Shortcrust Pastry! This recipe is perfect for both sweet and savoury dishes, and it’s incredibly easy to make. With just a few simple ingredients and some basic steps, you’ll have a buttery and flaky pastry that will take your baking to the next level. Whether you’re making a classic fruit tart or a savoury quiche, this Sweet Shortcrust Pastry will be the star of the show.
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Why you’ll like it
There are so many reasons to love Mary Berry’s Sweet Shortcrust Pastry recipe!
- Versatility. Whether you’re making a classic fruit tart, a quiche, or even hand pies, this pastry will be the perfect base for your creations.
- Easy to make. With just a few simple ingredients and some basic steps, even beginner bakers can achieve fantastic results. The addition of icing sugar gives the pastry a subtle sweetness that elevates any dessert. The light and flaky texture of the pastry is also a standout feature, making every bite a delight.
- Reliability. Mary Berry is known for her foolproof recipes, and this one is no exception. You can trust that your pastry will turn out beautifully every time. Lastly, this recipe allows for customization. You can easily add flavours like vanilla or citrus zest to the dough to create unique variations.
So why not give Mary Berry’s Sweet Shortcrust Pastry a try? It’s sure to become a staple in your baking repertoire.
Mary Berry Sweet Shortcrust Pastry Recipe
What is Mary Berry’s Sweet Shortcrust Pastry Recipe?
Mary Berry’s Sweet Shortcrust Pastry is a versatile and foolproof recipe that can be used for a variety of sweet and savoury dishes.
This pastry is made with just four main ingredients: plain flour, chilled butter, icing sugar, and a large egg. The addition of icing sugar gives the pastry a slightly sweet flavour, making it perfect for desserts like fruit tarts or pies. The chilled butter is cut into small cubes and blended with the flour until the mixture resembles fine breadcrumbs. This creates a light and flaky texture in the finished pastry. The beaten egg and cold water are then added to bring the dough together, but it’s important not to overwork it. Once the dough forms a soft ball, it is kneaded briefly until smooth and then refrigerated for at least 30 minutes to firm up. This chilling step makes the dough easier to roll out and prevents shrinkage during baking.
Overall, Mary Berry’s Sweet Shortcrust Pastry is a simple yet delicious recipe that will elevate any dish you use it in. This differs from the original shortcrust recipe for sweets, which typically uses caster sugar instead of icing sugar and may not require the butter to be chilled. These small differences in ingredients and technique result in a pastry that is perfect for both sweet and savoury dishes, with a delicate sweetness and a melt-in-your-mouth texture.
Ingredients
- Plain flour – 225g (1 ¾ cups / 8 ounces) plain flour
- Chilled butter – 150g (⅔ cup / 5.3 ounces) butter, chilled
- Icing sugar – 25g / 2 tablespoons / 0.9 oz icing sugar
- Egg – 1 large egg, beaten
- Cold water – 2 tablespoons cold water
Instructions
- 225g plain flour
- 150g chilled butter
- 25g icing sugar
- 1 large egg, beaten
- 2 tablespoons cold water
Tips
- Work surface. Dust your work surface with flour to prevent the dough from sticking while rolling it out.
- Butter. Make sure your butter is chilled before blending it with the flour to achieve a flaky texture.
- Dough. Be careful not to overwork the dough when combining the wet and dry ingredients. Just mix until it comes together. Knead the dough briefly to ensure it’s smooth and uniform, but avoid over-kneading to keep the pastry tender. If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm it up again.
- Refrigerate. Chilling the dough for at least 30 minutes is essential to firm it up and make it easier to roll out.
- For a sweeter pastry. You can increase the amount of icing sugar according to your taste.
Variations
- For a savoury pastry. Omit the icing sugar and add a pinch of salt instead. You can follow Mary Berry’s savoury shortcrust recipe.
- Flavours. Experiment with adding flavours like vanilla extract or citrus zest to the dough for a unique twist.- Sprinkle some ground cinnamon or nutmeg into the dough for a warm and cosy flavour. Replace a portion of the plain flour with almond flour for a nutty and delicate pastry.
- Chocolate Shortcrust. Mix in some cocoa powder to create a chocolate shortcrust pastry for decadent desserts.
How to serve Mary Berry Sweet Shortcrust Pastry?
Mary Berry’s Sweet Shortcrust Pastry is incredibly versatile and can be used in a variety of dishes.
- For a sweet treat. Use it as the base for fruit tarts, pies, or even a classic British Bakewell tart. Fill the pastry with your favourite fruits, custard, ice cream or jam for a delightful dessert.
- If you prefer savoury dishes. This pastry is perfect for quiches, hand pies, or even savoury tarts. Fill it with a combination of vegetables, cheese, and herbs for a delicious meal. The options are endless!
- Serve your creations as a standalone dessert or alongside a scoop of ice cream or a dollop of whipped cream for extra indulgence.
No matter how you choose to serve it, Mary Berry’s Sweet Shortcrust Pastry will impress your family and friends with its buttery and flaky goodness.
Storage Instructions
- Refrigerate. Once you’ve made the 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.
- Freezing. If you want to freeze the pastry, shape it into a disc, wrap it in plastic wrap, and then place it in a freezer bag. It can be frozen for up to 3 months.
- To use. When you’re ready to use the pastry, thaw it in the refrigerator overnight before rolling it out. Remember to always bake the pastry before freezing or refrigerating any filled tarts or pies.
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MORE PIE CRUST RECIPES:
MORE SWEET PIES:
- Mary Berry Bakewell Tart
- Mary Berry Strawberry & Rhubarb Pie
- Blueberry Banana Cream Pie
- Pioneer Woman Ice Cream Pie
Mary Berry Sweet Shortcrust Pastry
Ingredients
- 225 g plain flour
- 150 g chilled butter
- 25 g icing sugar
- 1 large egg beaten
- 2 tablespoons cold water
Instructions
- Pastry preparation. Start by preparing your work surface. Clear a clean, dry area and lightly dust it with flour to prevent the dough from sticking.
- Mix flour & butter. Measure the flour into a bowl. Cut the chilled butter into small cubes and add it to the flour in the bowl. Use your fingertips to blend in the butter until the mixture resembles fine breadcrumbs. This process may take a few minutes.
- Add icing sugar. Sprinkle the icing sugar into the mixture.
- Form the dough. Make a well in the centre of the mixture. Pour in the beaten large egg and the cold water. Use a fork or a spatula to gently combine the wet and dry ingredients. Be careful not to overwork the dough; just mix until it comes together. Once the dough forms a soft ball, turn it out onto the floured work surface.
- Knead the dough. Knead the dough briefly for about a minute until it's smooth and uniform. Again, avoid over-kneading to keep the pastry tender.
- Refrigerate. Shape the dough into a disc, wrap it in plastic wrap, or cover it with a clean kitchen towel, and refrigerate for at least 30 minutes. Chilling the dough helps it firm up and makes it easier to roll out.
