Name: Mary Berry Shortcrust Pastry Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: all-purpose flour; salt; cold water

Author: Ekani Ella

Category: MARY BERRY RECIPES

Yields: 4 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 50 Mins Total Time: 1 Hr 20 Mins

If you love baking pies and tarts, you will love this recipe from Mary Berry, one of the most famous and beloved British chefs and TV personalities. Mary Berry has been sharing her tips and tricks for making delicious shortcrust pastry for over 50 years, and her recipes are always easy to follow, reliable, and foolproof.

Shortcrust pastry is a versatile dough that can be used for both sweet and savory dishes. It is made from flour, butter, salt, and water, and when baked, it becomes a tender, flaky, and slightly crumbly crust that complements a wide range of fillings.

In this article, we will show you how to make Mary Berry’s shortcrust pastry recipe in a complete step-by-step guide. You will learn how to prepare the ingredients, mix the dough, roll out the pastry, chill it in the fridge, and use it for various pies and tarts. You will also get some ideas on what to fill your pastry with, such as fruit, custard, cheese, meat, or vegetables.

By following this guide, you will be able to make your own shortcrust pastry at home with ease and confidence. You will impress your family and friends with your baking skills and enjoy the taste of homemade shortcrust pastry.

What is Mary Berry Shortcrust Pastry Recipe

Mary Berry’s shortcrust pastry recipe is a simple and classic recipe that uses only four ingredients: flour, butter, salt, and water. The ratio of these ingredients is 225g (8 oz) of flour to 100g (4 oz) of butter to 1/4 teaspoon of salt to 2-3 tablespoons of water. The dough is mixed by hand until it forms a ball that can be rolled out into a disc shape. The disc is then chilled in the fridge for at least 30 minutes before use.

Why You Love this Recipe

Here are some reasons why you might love this recipe:

It is easy to make with just four ingredients that you probably already have in your kitchen.
It produces a flaky and tender crust that can be used for various pies and tarts.
It is versatile and can be filled with different kinds of fillings according to your preference.

It is reliable and consistent every time you make it.
It is fun and rewarding to see your own creation come to life.

Ingredients Needed to Make Mary Berry Shortcrust Pastry

To make Mary Berry’s shortcrust pastry recipe, you will need the following ingredients:

225g (8 oz) all-purpose flour
100g (4 oz) cold unsalted butter, cubed
1/4 teaspoon salt

2-3 tablespoons cold water

You may also need some additional ingredients depending on what kind of pie or tart you want to make. For example:

For quiche: eggs, cream

For meat pie: cooked meat, vegetables
For apple pie: apples

How to Make Mary Berry Shortcrust Pastry

Making shortcrust pastry is very simple once you know how.

Here are the steps to follow:

In a large mixing bowl, combine the flour and salt.
Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Gradually add cold water while stirring with a fork until the dough comes together.
Shape the dough into a disc shape using your hands or a rolling pin.
Wrap the dough in plastic wrap or place it in a ziplock bag.

Refrigerate the dough for at least 30 minutes before using.

How to Roll Out Shortcrust Pastry

Once you have chilled your shortcrust pastry disc in the fridge for at least 30 minutes, you are ready to roll it out for your pie or tart base.

On a lightly floured surface or parchment paper, roll out the dough into an even circle using a rolling pin.

If you want to make more than one pie or tart base at once, cut out circles using a cookie cutter or knife.
Transfer the circles onto baking sheets lined with parchment paper or greased with cooking spray.
Prick them with a fork all over to prevent them from puffing up when baked.

How to Chill Shortcrust Pastry

Chilling your shortcrust pastry is an important step that helps it retain its shape and texture when baked.

Place your chilled pastry circles on baking sheets lined with parchment paper or greased with cooking spray.
Cover them loosely with plastic wrap or damp cloth.

Refrigerate them for at least 30 minutes before using.

Easy Mary Berry Shortcrust Pastry Recipe

How to Use Shortcrust Pastry

You can use your chilled shortcrust pastry circles for various pies and tarts that require a flaky crust base.

Here are some examples of what you can fill your pastry with:

For quiche: Prepare your choice of eggs (beaten) and cream (whipped) in separate bowls.
For meat pie: Prepare your choice of cooked meat (chopped), vegetables (sliced), gravy (made), etc.

For apple pie: Prepare your choice of apples (peeled), sugar (sliced), cinnamon (ground), etc.

To assemble your pie or tart:

Preheat oven to 375°F (190°C) or according

Place your pastry circles on a baking sheet or a pie dish.
Spoon or spread your filling over the pastry, leaving some space around the edges.
Fold or crimp the edges of the pastry over the filling to seal it.

Cut some slits on top of the pastry to allow steam to escape.
Brush some beaten egg or milk over the pastry to give it a golden shine.
Bake your pie or tart in a preheated oven for 25 to 35 minutes or until golden and bubbly.

Uses of Mary Berry Shortcrust Pastry

Shortcrust Pastry For Sweet Dishes:

Let’s switch to sweet dishes. With a couple of tweaks, the same pastry can be used for desserts. For a sweet pastry, I often add a tablespoon of sugar to the dough.

Sweet Filling Varieties: Explore fillings from traditional apple and cinnamon to rich chocolate or creamy custard.

Baking Tips: Maintain the oven temperature at 375°F (190°C). Bake until the edges begin to turn golden for optimal texture.
Presentation Tips: Enhance your sweet pastries with a dusting of powdered sugar or a dollop of whipped cream for visual appeal and added flavor.

Shortcrust Pastry For Savoury Dishes:

The same base ingredients work beautifully for savory recipes—just add a pinch of dried herbs like thyme or rosemary for a flavor boost.

Savory Filling Ideas: Try cheese and onion, or a robust beef and mushroom combination.
Baking Savory Pastries: Bake at the same temperature until the crust turns golden brown, about 25 to 35 minutes.
Serving Savory Pastries: Serve warm with a fresh salad or light soup for a satisfying meal.

What Do I Serve With Mary Berry Shortcrust Pastry

Mary Berry’s versatile shortcrust pastry complements a variety of dishes. Whether you’re planning a sweet dessert or a savory meal, here are some delightful pairings:

Fresh Fruit Compote: Serve your pastry with a side of fresh fruit compote for a refreshing contrast to the rich, buttery crust.
Whipped Cream or Ice Cream: Top a slice of sweet pie made with this pastry with a dollop of whipped cream or a scoop of ice cream.

Savory Quiche Accompaniments: Pair a savory quiche with a fresh green salad dressed in a light vinaigrette to balance the richness.
Custard: For a classic British dessert, fill the pastry with custard and serve with a sprinkle of nutmeg on top.
Chutney and Relishes: Serve meat-filled pies with chutney or relish to add a tangy twist that enhances the flavors.

Roasted Vegetables: Accompany a vegetable tart with roasted vegetables for a hearty and satisfying meal.

You can also serve your shortcrust pastry with some whipped cream or ice cream on top for extra indulgence.

Pro Tips to Make Perfect Mary Berry Shortcrust Pastry

Here are some pro tips that will help you make the perfect shortcrust pastry every time:

Keep Ingredients Cold: The secret to a flaky crust is cold butter. Make sure your butter and water are chilled before use to prevent the fat from melting before baking.
Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking it can develop the gluten in the flour, leading to a tough pastry rather than a tender, crumbly one.
Use the Right Technique: When combining the butter with the flour, rub the mixture with your fingertips, lifting it as you go. This technique helps incorporate air, which is key to achieving lightness in the pastry.

Chill Before Rolling: After forming your dough into a disc, refrigerate it for at least 30 minutes. This step solidifies the fat and relaxes the gluten, making the dough easier to roll and less likely to shrink during baking.
Roll Evenly: Ensure your pastry rolls out evenly to avoid thin spots that could lead to tears or uneven baking. Aim for about 1/4 inch thickness for a consistent bake.
Keep Everything Light: Avoid pressing down too hard with the rolling pin, which can compact the dough. Gentle, even pressure will yield the best texture.

Blind Baking: If your recipe calls for a pre-baked crust, don’t skip the blind baking process. Use parchment paper and baking beans to prevent the base from puffing up. This step is crucial for pies with wet fillings.

Variations of Mary Berry Shortcrust Pastry

You can also make some variations of Mary Berry’s shortcrust pastry by changing the type of flour, butter, or water that you use. Here are some examples:

For whole wheat pastry: Use whole wheat flour instead of all-purpose flour. Whole wheat flour will give your pastry a nuttier flavor and a darker color.

For vegan pastry: Use vegan butter instead of regular butter. Vegan butter will give your pastry a richer taste and a softer texture.
For gluten-free pastry: Use gluten-free flour instead of all-purpose flour. Gluten-free flour will give your pastry a lighter texture and a crispier crust.

You can also experiment with different types of fillings for your shortcrust pastry, such as:

For lemon meringue pie: Use lemon zest and juice for the filling. Lemon zest and juice will give your pie a refreshing and zesty flavor.
For pumpkin pie: Use canned pumpkin puree for the filling. Canned pumpkin puree will give your pie a smooth and creamy texture.
For pecan pie: Use chopped pecans for the filling. Chopped pecans will give your pie a crunchy and nutty flavor.

How do I store Mary Berry Shortcrust Pastry?

Storing your shortcrust pastry properly ensures it remains fresh and ready for your next delicious creation.

Refrigeration: Wrap tightly in cling film or store in an airtight container; it will keep for up to 5 days in the fridge.
Freezing: For longer storage, freeze the pastry. Wrap it well in plastic and then in foil, and use it within 3 months.

Room Temperature: If using within 24 hours, cover and keep at room temperature, ensuring it’s cool and away from direct sunlight.

How do I reheat Mary Berry Shortcrust Pastry?

Reheating shortcrust pastry correctly can help preserve its flakiness and flavor.

Oven Method: Preheat your oven to 350°F (175°C) and place the pastry on a baking sheet for about 10 minutes.

Toaster Oven: Set the toaster oven to a moderate temperature and heat the pastry until it’s warm approximately 5-7 minutes.
Avoid the Microwave: Microwaving shortcrust pastry can make it soggy, so it’s best to use the oven to retain its texture.

FAQs

How to make a Mary Berry pie crust?

To make a Mary Berry pie crust, combine 225g all-purpose flour with 1/4 tsp salt. Rub in 100g cold, cubed butter until the mixture resembles fine breadcrumbs. Gradually add 2-3 tbsp cold water until the dough forms a ball. Flatten into a disc, wrap in plastic, and chill for 30 minutes before rolling out for your pie.

What is the basic ratio of ingredients in Mary Berry’s shortcrust pastry recipe?

Mary Berry’s shortcrust pastry recipe uses a simple ratio: of 225 grams (8 ounces) of all-purpose flour to 100 grams (4 ounces) of butter, along with 1/4 teaspoon of salt, and 2-3 tablespoons of cold water. This ratio ensures a flaky and tender pastry perfect for various pies and tarts.

Which is better, shortcrust or puff pastry?

Whether shortcrust or puff pastry is better depends on the dish. Shortcrust is denser and suited for tarts and quiches, offering a buttery, crumbly texture. Puff pastry is lighter, flakier, and ideal for pastries and turnovers. The choice depends on personal preference and the recipe requirements.

Is pastry dough the same as shortcrust pastry?

Pastry dough is a general term that includes various types of pastries, including shortcrust. Shortcrust pastry is a specific type of pastry dough known for its buttery, crumbly texture, used primarily in pies and tarts. It’s one of many pastry dough varieties, each with unique characteristics.

Why is butter used in shortcrust pastry?

Butter is used in shortcrust pastry for its flavor and the texture it imparts. It contributes to the pastry’s rich taste and flaky, tender texture. When cold butter is incorporated into the flour, it creates small pockets of fat that melt during baking, resulting in a delicate, crumbly crust.

What are the two methods used to make shortcrust pastry?

The two methods for making shortcrust pastry are the traditional rubbing-in method, where butter is rubbed into the flour with fingertips until it resembles breadcrumbs, and the food processor method, where ingredients are quickly blended together. Both methods aim to minimize gluten development for a tender pastry.

Is it necessary to prick Mary Berry’s shortcrust pastry before baking?

Yes, it is advisable to prick Mary Berry’s shortcrust pastry with a fork before baking, especially if pre-baking the crust for a recipe. This technique, known as docking, prevents the pastry from puffing up in the oven, ensuring an even and flat crust for your fillings.

How long should you chill Mary Berry’s shortcrust pastry before using it?

Mary Berry’s shortcrust pastry should be chilled in the refrigerator for at least 30 minutes before use. This chilling process allows the butter to firm up and the gluten in the flour to relax, resulting in a pastry that’s easier to roll out and holds its shape better when baked.

Final Words

Mary Berry’s shortcrust pastry recipe is one of the most popular and easy recipes for making delicious pies and tarts at home. You can use this recipe for various fillings, such as fruit, custard, cheese, meat, or vegetables.

By following this guide, you will be able to make your own shortcrust pastry in no time with just four ingredients: flour, butter, salt, and water. You will also learn how to roll out, chill, and use your shortcrust pastry for different types of pies and tarts.

We hope you enjoy this recipe and have fun baking with Mary Berry’s shortcrust pastry!

Mary Berry Shortcrust Pastry Recipe