Mary Berry Sweet Shortcrust Pastry
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.
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.