Mary Berry Sweet Shortcrust Pastry Recipe

Mary Berry Sweet Shortcrust Pastry is a beautifully tender and buttery pastry used for tarts, pies, dessert shells, and festive bakes. It’s slightly richer than plain shortcrust pastry because it includes sugar and egg, both of which add flavour and help create that melt-in-the-mouth texture.

What Is Mary Berry’s Sweet Shortcrust Pastry?

Mary Berry Sweet Shortcrust Pastry is a sweetened version of classic shortcrust dough made with flour, butter, sugar, egg yolk, and cold water. It bakes into a golden, tender shell perfect for sweet tarts and pies.

Other Popular Mary Berry Recipes

• Mary Berry Mincemeat Cake
• Mary Berry Plum Tarte Tatin
• Mary Berry Apple Sauce
• Mary Berry White Sauce

Why This Recipe Is Worth Trying

• Ideal for desserts – A perfect base for fruit, custard, and chocolate fillings.
• Tender and melt-in-the-mouth – Thanks to a higher fat content.
• Easy to handle – Great for beginners who want reliable results.
• Bakes evenly – Prevents shrinking when chilled properly.
• Freezer-friendly – Make ahead and use anytime.

Essential Ingredients to Make Mary Berry’s Sweet Shortcrust Pastry

• 225g plain flour – Provides the main structure.
• 125g cold unsalted butter, cubed – Gives richness and flakiness.
• 50g icing sugar – Adds sweetness and a smooth texture.
• 1 egg yolk – Adds richness and helps bind the dough.
• 1–2 tablespoons cold water – Helps bring the dough together.
• Pinch of salt – Balances the flavour.

Handy Kitchen Tools for Best Results

• Large mixing bowl – For combining ingredients.
• Pastry cutter or fingertips – To rub butter into flour gently.
• Rolling pin – Ensures even thickness.
• Cling film – For chilling the dough.
• Tart tin or pie tin – To shape the pastry.
• Baking beans – Needed for blind baking.

Step-by-Step Guide to Making Mary Berry Sweet Shortcrust Pastry

Step 1 — Combine dry ingredients

Mix the flour, icing sugar, and a pinch of salt in a bowl.

Step 2 — Rub in the butter

Add the cold butter cubes and rub them into the flour until the mixture looks like fine breadcrumbs.

Step 3 — Add yolk and water

Stir in the egg yolk. Add cold water gradually until the dough starts to come together.

Step 4 — Form the dough

Bring the pastry together using your hands. Do not knead; handle it just enough to form a smooth dough.

Step 5 — Chill the pastry

Wrap in cling film and refrigerate for 20–30 minutes. Chilling prevents shrinking and makes rolling easier.

Step 6 — Roll out

Dust your work surface lightly with flour and roll the dough evenly, turning it occasionally to avoid sticking.

Step 7 — Line the tin

Lift the pastry gently into your tart tin, pressing it lightly into the edges. Trim excess dough.

Step 8 — Blind bake (if required)

Line with parchment, fill with baking beans, and bake at 200°C (180°C fan) for 12–15 minutes, then remove beans and bake 5 minutes more.

What I Got Wrong (And How I Fixed It)

• Pastry cracking during rolling – Adding an extra teaspoon of water stopped the dryness.
• Dough shrinking while baking – Chilling it longer solved the issue.
• Pastry turning too hard – Handling it less kept the crumb tender.
• Base turning soggy – Blind baking created a crisp shell.

Healthier Version of Mary Berry’s Sweet Shortcrust Pastry

• Use reduced-fat butter for a lighter pastry.
• Replace half the flour with wholemeal flour.
• Reduce the sugar slightly without affecting the taste.
• Add a spoon of ground almonds for fibre and moisture.
• Swap icing sugar with coconut sugar for a natural sweetness.

Ingredient Substitutions for Mary Berry Sweet Shortcrust Pastry

• Replace butter with vegan margarine for a dairy-free.
• Use caster sugar instead of icing sugar if needed.
• Swap egg yolk with a tablespoon of milk for egg-free pastry.
• Add vanilla extract for extra aroma.
• Use gluten-free flour blend for coeliac-friendly pastry.

Pairing Ideas: What to Serve With Sweet Shortcrust Pastry

• Fresh fruit tarts – A light, elegant choice.
• Chocolate ganache – Rich and indulgent.
• Custard tart fillings – Classic combination.
• Lemon curd or citrus creams – Cuts through sweetness.
• Berry compotes – Adds colour and flavour.

Expert Tips to Make Perfect Sweet Shortcrust Pastry

• Keep everything cold for the flakiest texture.
• Avoid overworking to prevent toughness.
• Rest the dough so it doesn’t shrink.
• Roll from the centre outward for even thickness.
• Patch cracks with leftover dough before baking.
• Use icing sugar for a finer texture.
• Handle quickly to prevent butter from melting.

Creative Ways to Customize Sweet Shortcrust Pastry

• Add citrus zest for a bright flavour.
• Mix cocoa powder for chocolate pastry.
• Include cinnamon for a festive twist.
• Blend almonds for a nutty base.
• Add lavender for a floral note.

Storing Mary Berry’s Sweet Shortcrust Pastry the Right Way

• Refrigerate for 3 days, tightly wrapped.
• Freeze raw dough for up to 2 months.
• Freeze blind-baked cases for quick desserts.
• Thaw pastry overnight in the fridge.
• Refresh baked shells in the oven for crispness.

How to Reheat Mary Berry Sweet Shortcrust Pastry (If Needed)

• Crisp baked cases in the oven at 160°C for 5 minutes.
• Avoid microwaving as it softens the pastry.
• Warm filled tarts gently to prevent soggy bottoms.

Nutritional Breakdown (per serving)

• Calories: ~240
• Carbohydrates: 28g
• Fat: 12g
• Protein: 3g
• Fibre: 1g
• Sugar: 9g

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FAQs

Why does my sweet shortcrust pastry crack while rolling?

Cracking happens when the dough is too cold or slightly dry. Leave it at room temperature for a few minutes before rolling, and add an extra teaspoon of cold water next time to help the dough bind smoothly.

How do I stop sweet shortcrust pastry from shrinking during baking?

Shrinking occurs when the gluten is too active. Chilling the lined tart case for at least 20–30 minutes before baking and avoiding overstretching the dough when placing it in the tin helps maintain its shape.

How do I achieve a smooth, tender texture in sweet shortcrust pastry?

Use icing sugar instead of caster sugar, work with very cold butter, and avoid overmixing. Minimal handling keeps the pastry short, crumbly, and melt-in-the-mouth once baked.

Do I need to blind bake sweet shortcrust pastry for tarts?

Yes, blind baking ensures a crisp base and prevents sogginess—especially for custard, fruit, or cream fillings. Bake with baking beans first, then finish baking without them to dry the bottom.

Wrapping It Up

Mary Berry’s Sweet Shortcrust Pastry is a wonderfully versatile and reliable recipe, perfect for both beginner and seasoned bakers. Its tender, buttery texture makes it a beautiful base for countless desserts, and with proper chilling and gentle handling, you’ll create a crisp, flawless pastry every time. Use it for tarts, pies, and show-stopping sweet creations that feel both classic and homemade.