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Mary Berry Shortcrust Pastry

Mary Berry Shortcrust Pastry
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Print Recipe

Mary Berry Shortcrust Pastry is a simple dough made from flour, butter, and a small amount of water. It relies on a higher ratio of fat to flour, giving it a flaky yet tender texture. This classic British pastry is used as a base for both savoury and sweet recipes.

Ingredients

  • 225g plain flour – Provides structure for the dough.

  • 100g chilled unsalted butter, cubed – Ensures flakiness and flavour.

  • 1–2 tablespoons cold water – Helps bring the dough together.

  • Pinch of salt – Enhances the pastry’s taste.

Instructions

Step 1 — Mix the dry ingredients

Add flour and a pinch of salt to a mixing bowl. Stir gently to combine.

Step 2 — Rub in the butter

Use your fingertips to rub chilled butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to avoid warming the butter.

Step 3 — Add cold water

Sprinkle 1 tablespoon of water first, then add more only if needed. Mix until the dough begins to come together.

Step 4 — Form the dough

Bring the mixture together with your hands to form a soft but firm dough. Avoid kneading to keep the pastry tender.

Step 5 — Chill the dough

Wrap in cling film and refrigerate for 20–30 minutes to relax the gluten and make rolling easier.

Step 6 — Roll the pastry

Lightly flour the surface and roll the dough evenly, turning it occasionally to prevent sticking.

Step 7 — Line your tin

Lift the rolled pastry carefully into your pie or tart tin, pressing gently around the edges.

Step 8 — Blind bake (if required)

Add parchment and baking beans, then bake for 12–15 minutes at 200°C (180°C fan) before adding your filling.

Find it online: https://maryberrycooks.co.uk/mary-berry-shortcrust-pastry/