This is the kind of recipe you come back to again and again. Nothing fussy, nothing fancy — just solid, dependable shortcrust pastry the way your gran probably made it.
Bero’s Shortcrust Pastry is buttery, flaky, and forgiving. Whether you’re making a pie, a tart, or throwing together a quiche at the last minute, this is the crust that has your back.
And the best bit? You can whip up the dough in about 10 minutes, stash it in the fridge, and forget about it until you’re ready to bake. Minimal effort. Maximum flake.
Why You’ll Love Bero’s Shortcrust Pastry
- Only 4 ingredients — you’ve probably got them already
- Comes together fast, no fancy equipment needed
- Flaky, buttery results every single time
- Works for sweet or savoury
- Easy to freeze and even easier to roll
Ingredients
- 145g all-purpose flour (about 1 cup)
- ½ tsp kosher salt
- 1 stick cold unsalted butter (¼ lb), diced small
- 3 tbsp ice water
(Makes one 9½-inch tart crust)
How to Make Bero Shortcrust Pastry
Step 1 — Mix the dry:
In a bowl or food processor, add your flour and salt.
Step 2 — Add the butter:
Cut in the cold butter quickly until the mixture looks like coarse crumbs. A few pea-sized lumps are fine — that’s what makes it flaky.
Step 3 — Add water:
Drizzle in the ice water. Mix gently just until the dough starts to come together. Don’t overwork it — you’re not making bread.
Step 4 — Chill out:
Form the dough into a ball, wrap in cling film, and chill for at least 2 hours (or overnight). Let it sit at room temp for 10 minutes before rolling.
Step 5 — Roll it out:
Lightly flour your surface. Roll the dough into a 13-inch circle. Trim to 12 inches if needed. Chill again while you prep your tart tin.
Step 6 — Shape & chill again:
Gently press into a 9½-inch fluted tart pan. Fold any excess inwards for a sturdier edge. Chill the lined pan for another hour before baking.
Common Mistakes and How to Dodge Them
Dough won’t come together?
Add water a teaspoon at a time — dry climates or extra-cold butter can make a difference.
Pastry feels tough?
You’ve likely overmixed. Next time, stop mixing as soon as it clumps.
Dough is cracking while rolling?
Let it rest a little longer at room temp before you roll.
Shrinking in the oven?
Make sure you chill the rolled dough again before baking — it stops the crust from snapping back.
Storage Tips
Fridge:
Dough keeps well in the fridge for up to 3 days. Wrap tightly.
Freezer:
Freeze dough or rolled-out crust for up to 3 months. Defrost in the fridge overnight before using.
What to Serve with It
- Fruit tarts or custard pies
- Quiche Lorraine or savoury galettes
- Chicken pot pie
- Chocolate tart
- Lemon curd tartlets
- Or honestly? Just bake it blind and fill with jam and cream. Go rogue.
FAQs
Q: Can I use this for sweet pies?
A: Yep — just add 1 tbsp sugar to the flour if you like a hint of sweetness.
Q: Can I blind bake this crust?
A: Absolutely. Line with parchment, fill with baking beans, and bake at 180°C (350°F) for 15 mins. Remove beans and bake 5–10 mins more.
Q: What if I don’t have a tart pan?
A: A pie dish works fine. You might have to patch a bit more, but it’ll still taste lovely.
Q: Can I make it by hand instead of with a mixer?
A: Totally. Use a pastry cutter or just your fingertips — quick and cold is the name of the game.
Nutrition (Per Serving – Approx.)
- Calories: 195 kcal
- Total Fat: 11g
- Saturated Fat: 5.1g
- Carbs: 19g
- Fibre: 3g
- Sugar: 1g
- Protein: 4g
More Bero Recipe:
Bero Shortcrust Pastry Recipe
Description
Create Bero Shortcrust Pastry effortlessly with just flour, salt, cold butter, and ice water. This classic crust is buttery, flaky, and works beautifully for both sweet and savoury bakes. It rolls easily, bakes evenly, and freezes like a dream — an essential recipe for every home baker.
Ingredients
Instructions
- Mix flour and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Add ice water. Mix just until dough comes together.
- Form dough into a ball. Wrap and chill for at least 2 hours.
- Let rest at room temp 10 minutes. Roll out on floured surface.
- Line a 9½-inch tart pan. Chill again before baking.
Notes
- Keep ingredients cold for best texture.
- Don’t overwork the dough.
- Add sugar for sweet pastry if needed.
- Freeze any offcuts for future patchwork or mini tarts.