If you love baking, then you’ve probably heard of Mary Berry, one of the most beloved British baking experts. Her shortcrust pastry recipe is a classic favorite that combines simplicity with foolproof results. Whether you’re making a savory pie or a sweet tart, Mary Berry’s shortcrust pastry delivers a perfectly crisp, buttery base every time.
In this article, we’ll dive deep into Mary Berry’s shortcrust pastry recipe, tips for success, variations, and how to use it in your favorite baking creations. Let’s get started!
What is Shortcrust Pastry?
Shortcrust pastry is a versatile type of pastry dough known for its crumbly, crisp texture. It’s the go-to choice for pies, tarts, quiches, and many other baked dishes. The name “shortcrust” comes from the “short” texture — meaning it’s tender and breaks easily when you bite into it, thanks to the fat content.
Mary Berry’s version is especially popular because it’s easy to make and incredibly reliable, even for baking beginners.
Ingredients for Mary Berry Shortcrust Pastry
One of the reasons this recipe is so popular is its simplicity. You only need a handful of basic ingredients:
- 225g (8 oz) plain flour (all-purpose flour)
- 100g (3.5 oz) cold unsalted butter, diced
- 2-3 tablespoons cold water
- A pinch of salt (optional, especially for sweet pastry you can skip this)
- 1 teaspoon caster sugar (optional, for sweet pastry)
These ingredients are staples in most kitchens, making it easy to whip up the pastry whenever the baking mood strikes.
How to Make Mary Berry Shortcrust Pastry – Step-by-Step
1. Prepare Your Ingredients
Before you start, make sure your butter is cold. You want it to be straight from the fridge so that it creates that perfect crumbly texture.
2. Combine Flour and Butter
Place the flour (and salt, if using) into a large mixing bowl. Add the diced cold butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This process is crucial for achieving a tender pastry.
3. Add Cold Water
Sprinkle 2 tablespoons of cold water over the flour mixture and gently bring the dough together with your hands. If the dough feels too dry, add a little more water, a teaspoon at a time.
4. Form and Chill the Dough
Once the dough comes together, shape it into a flat disc, wrap it in cling film, and chill in the fridge for at least 30 minutes. This resting time allows the gluten to relax and the butter to firm up, resulting in a flaky texture when baked.
5. Roll Out the Pastry
Lightly flour your work surface and rolling pin. Roll out the dough evenly, turning it occasionally to prevent sticking. Roll it to your desired thickness, usually about 3-4mm for pies and tarts.
6. Use as Desired
Carefully lift the rolled pastry and place it into your pie or tart tin. Press gently into the edges and trim any excess. Now you’re ready to fill and bake your creation!
Tips for Perfect Mary Berry Shortcrust Pastry
- Keep everything cold: This is the secret to flaky pastry. If the butter melts before baking, the pastry will become tough.
- Don’t overwork the dough: Mix just until the ingredients come together. Over-kneading develops gluten, leading to a chewy texture.
- Rest the dough: Chilling the dough before rolling prevents shrinkage during baking.
- Use a fork to prick the base: This allows steam to escape and prevents the pastry from puffing up.
- Blind bake when necessary: For wet fillings like custard or cream, pre-bake the pastry shell to keep it crisp.
Mary Berry Shortcrust Pastry Variations
Sweet Shortcrust Pastry
Add 1 teaspoon of caster sugar to the flour before rubbing in the butter. This is perfect for sweet pies and tarts like apple, lemon, or cherry.
Savory Shortcrust Pastry
Leave out the sugar and add a pinch of salt. You can also mix in herbs or grated cheese for extra flavor, ideal for quiches or savory pies.
What to Make with Mary Berry Shortcrust Pastry
Classic Apple Pie
Use this shortcrust pastry as the base for a traditional British apple pie. Fill with sliced apples, sugar, cinnamon, and a squeeze of lemon juice.
Quiche Lorraine
For a savory treat, fill your pastry case with creamy egg custard, bacon, and cheese.
Lemon Tart
A tangy lemon curd filling inside this buttery pastry case makes for an elegant dessert.
Vegetable Pie
Perfect for a hearty vegetarian meal — fill with roasted vegetables and creamy sauce.
Frequently Asked Questions About Mary Berry Shortcrust Pastry
Q: Can I freeze Mary Berry’s shortcrust pastry?
A: Yes! Wrap the dough tightly in cling film and freeze for up to 1 month. Thaw overnight in the fridge before using.
Q: What’s the best flour to use?
A: Plain (all-purpose) flour works best for this recipe. Strong bread flour will make the pastry tougher.
Q: Can I make the pastry by hand or with a food processor?
A: Both methods work well. Mary Berry’s recipe is traditionally done by hand for better texture, but a food processor can speed up the process.
Final Thoughts
Mary Berry’s shortcrust pastry recipe is a classic for good reason — it’s simple, reliable, and delicious. With just a few basic ingredients and some simple steps, you can create a buttery, crisp pastry perfect for both sweet and savory dishes.
