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Mary Berry Sweet Shortcrust Pastry

Mary Berry Sweet Shortcrust Pastry
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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.

Ingredients

  • 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.

Instructions

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.

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