This easy Mary Berry Shortcrust Pastry is a simple yet versatile base for tarts and pies. Made with just a few common ingredients, it offers a flaky texture that’s perfect for both sweet and savory dishes. Enjoy the flexibility to customize with your favorite fillings for a delightful meal any time!
Ingredients Needed
- 175g/6oz plain flour (all-purpose flour)
- Pinch salt
- 85g/3oz butter, cubed (about 6 tbsp)
- 2–3 tbsp cold water
How To Make Shortcrust Pastry
- Mix Flour and Butter: Put the flour and salt in a large bowl, then add the cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Work quickly to avoid the mixture becoming greasy.
- Add Water: Using a table knife, stir in just enough cold water to bind the dough together, starting with 1-2 tablespoons and adding more only if needed. A shorter pastry will have a better texture but may be a bit crumbly to work with.
- Knead Dough: Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible to achieve a smooth dough.
- Alternative Method (Food Processor): Place the flour, salt, and butter in a food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Stop as soon as it binds.
- Chill the Dough: Wrap the dough in cling film and chill for 30 minutes before using. Alternatively, you can roll it out immediately, line your tin, and rest the pastry case in the fridge for 30 minutes before baking.
Recipe Tips
- Keep Ingredients Cold: Make sure your butter and water are cold to help the pastry stay flaky. This prevents the fat from melting before baking.
- Don’t Overwork the Dough: Handle the pastry as little as possible when kneading. Overworking can make it tough instead of tender.
- Rest the Pastry: Always chill the dough for at least 30 minutes. This helps relax the gluten and keeps the pastry from shrinking while baking.
- Roll Evenly: Use a rolling pin to roll the pastry to an even thickness, of about 5mm (1/4 inch). This ensures it cooks evenly and prevents burning.
- Line the Tin Carefully: When lining your tin, avoid stretching the pastry. Press it gently into the corners to prevent it from shrinking during baking.
How To Store Leftovers?
- Refrigerate: First, let the leftover Shortcrust Pastry cool until it reaches room temperature. Wrap it tightly in cling film or place it in an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: To freeze, wrap the cooled Shortcrust Pastry in cling film and then place it in a freezer bag or airtight container. It can be frozen for up to 3 months. To use, thaw it in the fridge overnight before using it in your recipe.
Nutrition Facts
Serving Size: 1 pastry (approximately 100g)
- Calories: 511
- Total Fat: 29g
- Saturated Fat: 12g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 0mg
- Total Carbohydrate: 62g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Apple Chutney Recipe
- Mary Berry Lemon And Pistachio Cake
- Mary Berry Raspberry Scones
- Mary Berry Smoked Haddock And Spinach
Mary Berry Shortcrust Pastry Recipe
Description
This easy Mary Berry Shortcrust Pastry is a simple yet versatile base for tarts and pies. Made with just a few common ingredients, it offers a flaky texture that’s perfect for both sweet and savory dishes. Enjoy the flexibility to customize with your favorite fillings for a delightful meal any time!
Ingredients
Instructions
- Mix Flour and Butter: Put the flour and salt in a large bowl, then add the cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Work quickly to avoid the mixture becoming greasy.
- Add Water: Using a table knife, stir in just enough cold water to bind the dough together, starting with 1-2 tablespoons and adding more only if needed. A shorter pastry will have a better texture but may be a bit crumbly to work with.
- Knead Dough: Gently knead the pastry on a clean work surface until it just comes together. Handle the pastry gently and as little as possible to achieve a smooth dough.
- Alternative Method (Food Processor): Place the flour, salt, and butter in a food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together. Stop as soon as it binds.
- Chill the Dough: Wrap the dough in cling film and chill for 30 minutes before using. Alternatively, you can roll it out immediately, line your tin, and rest the pastry case in the fridge for 30 minutes before baking.
Notes
- Keep Ingredients Cold: Make sure your butter and water are cold to help the pastry stay flaky. This prevents the fat from melting before baking.
- Don’t Overwork the Dough: Handle the pastry as little as possible when kneading. Overworking can make it tough instead of tender.
- Rest the Pastry: Always chill the dough for at least 30 minutes. This helps relax the gluten and keeps the pastry from shrinking while baking.
- Roll Evenly: Use a rolling pin to roll the pastry to an even thickness, of about 5mm (1/4 inch). This ensures it cooks evenly and prevents burning.
- Line the Tin Carefully: When lining your tin, avoid stretching the pastry. Press it gently into the corners to prevent it from shrinking during baking.
Mary Berry Shortcrust Pastry Recipe