Mary Berry Shortcrust Pastry Recipe

Every proper baker in Britain learns a version of this pastry at some point. Mary Berry’s shortcrust pastry isn’t flashy, but it’s dependable—one of those recipes that’s quietly perfect the way a solid oak table is perfect. Built to last, made to support something finer: a lemon tart, a summer fruit pie, a winter custard.

This pastry doesn’t take tricks. Just cold butter, flour, egg yolks, icing sugar, and patience. You’re not aiming for fluff or rise—just a clean, buttery snap when you slice through the finished tart. If it cracks while rolling, patch it. If it softens too quickly, chill it again. It’s a pastry that rewards care more than speed.

Why You’ll Love It

• The texture behaves: Buttery, crumbly, never too soft or brittle once chilled.
• Sweet but not sugary: Vanilla and icing sugar give lift, not cloying weight.
• No gadgets needed: Hands, bowl, rolling pin—that’s it.
• It doesn’t shrink if treated right: Chill well, don’t stretch, and it holds.
• Adapts easily: Take out the sugar and vanilla, and it’s ready for quiches too.

Ingredients You’ll Need

• 500g plain flour
• 300g unsalted butter, cold, cut into small cubes
• 150g icing sugar
• 2 egg yolks
• 2 tablespoons whole milk
• 1 tablespoon vanilla extract

Use the best butter you can get. It’s carrying the whole flavor load.

How To Make Mary Berry Shortcrust Pastry

1. Start with the flour and sugar: Tip them into a mixing bowl. Stir them together so the sugar distributes.
2. Rub in the butter: Add your cold cubes of butter and work them in with your fingertips. Lift, rub, and drop until the mixture looks like damp sand.
3. Add the wet ingredients: Drop in the yolks, pour over the milk and vanilla. Stir with a knife or use your hands to bring it together gently.
4. Don’t knead—just press: As soon as it holds, stop. Shape into a disc, wrap it in cling film, and chill for at least half an hour.
5. Roll it out: Dust your surface and rolling pin lightly with flour. Roll evenly, turning as you go, until about 5–6mm thick.
6. Line the tin: Drape the pastry into the tin. Let it settle, then press it in—don’t stretch. Trim the edge and prick the base with a fork.
7. Chill again: Ten more minutes in the fridge. Chilling the lined tin firms up the dough and keeps the sides from slipping down as it bakes.
8. blind bake: Blind bake with parchment and baking beans at 180°C (350°F) for 10 minutes.
9. Bake uncovered: Take out the beans and paper. Bake for 5–7 minutes more until just golden at the edges.
10. Cool before filling: Let it sit in the tin for a few minutes, then lift out and allow to cool fully.

Common Mistakes and How to Dodge Them

• The dough cracks: It’s likely too cold or dry. Let it soften slightly or add a teaspoon of milk before re-rolling.
• It shrinks in the oven: You probably stretched it or skipped the chilling. Always chill before blind baking.
• It’s tough or chewy: That’s overmixing. Next time, mix less—just until it clumps together.
• It tastes flat: Check your butter. Cheap butter loses flavor in pastry. Salted butter also throws off the balance.

Storage and Reuse

• Chill it: Wrapped in cling film, the dough lasts 3 days in the fridge.
• Freeze it: Flatten into a disc, wrap tightly, and freeze for up to 3 months.
• Reheat baked shells: Use a low oven (150°C) for 5–10 minutes if the shell feels soft or stale.

Questions Bakers Ask

Can I use this for savoury pies?
Yes. Just skip the icing sugar and vanilla.

What if I don’t have baking beans?
Use dry rice or lentils. Anything that holds weight and can handle heat.

Why do I need to chill it twice?
The first chill sets the structure. The second keeps it from slumping or shrinking in the oven.

Can I roll this out between two sheets of paper?
You can—but don’t add too much flour, or it’ll dry out.

Nutritional Breakdown (per serving, based on 6 servings)

• Calories: 786
• Fat: 43g
• Saturated fat: 26.4g
• Carbohydrates: 89.2g
• Sugars: 25.3g
• Protein: 10.1g
• Sodium: 295mg

Try more recipe:

• Mary Berry Blueberry Loaf Cake
• Mary Berry Coconut Pyramids
• Mary Berry Double Chocolate Chip Muffins