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Mary Berry Shortcrust Pastry Recipe

Mary Berry Shortcrust Pastry Recipe

When it comes to mastering the art of pastry, Mary Berry's shortcrust pastry recipe is a must-try for any home baker.
As one of the most well-known and beloved British bakers, Mary Berry has shared her expertise through her numerous cookbooks and television appearances, such as on the Great British Bake Off.
5 from 1 vote
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8
Equipment
  • 1 simple circular flan tin
  • 1 large mixing bowl
  • 1 sharp knife
  • 1 fork
Ingredients
  
  • 175 g plain flour 6 oz
  • Pinch of salt
  • 85 g 3oz cold butter, cubed
  • 2-3 tablespoons cold water
Instructions
 
  • Prepare the ingredients: Begin by measuring the correct amounts of plain flour, butter, and cold water.
    Make sure the butter is cold and cut into cubes.
    Combine dry ingredients: In a large mixing bowl, combine the plain flour and a pinch of salt.
    Incorporate butter: Add the cold, cubed butter to the flour mixture.
    Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
  • Add cold water: Gradually add 2-3 tablespoons of cold water to the mixture.
    Mix using a fork until the dough comes together.
    Form a soft dough: If necessary, use your hands to gently bring the mixture together and form a soft dough.
    Be careful not to overwork the dough.
  • Wrap and chill: Wrap the pastry dough in cling film and refrigerate it for approximately 1 hour.
    This step is important for resting the dough, which will result in a flakier and crispier finished pastry.
    Prep the flan tin: As the dough is chilling, prepare a loose-bottomed flan tin by lightly greasing it with butter.
    You can use a simple circular flan tin or a fluted one for a decorative edge. 
  • Roll out the pastry: After the dough has chilled, lightly dust a clean work surface and rolling pin with flour.
    Roll out the pastry dough until it is large enough to cover the base and sides of the flan tin.
    Transfer the dough: Carefully lift the rolled-out pastry and gently place it into the prepared flan tin.
    Use a sharp knife to trim any excess pastry hanging over the edges. 
  • Bake: Depending on the recipe you're using, such as a Quiche Lorraine or custard tart, follow the specific baking instructions for that dish.
    Generally, preheat your oven to 180°C (350°F) and bake the pastry for 25-30 minutes or until golden and crisp.
    Now that you know how to make Mary Berry's shortcrust pastry, you're ready to create delicious and impressive dishes using this classic, versatile foundation.
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