What is Mary Berry Shortcrust Pastry Recipe?
Mary Berry’s Shortcrust Pastry is a versatile and classic pastry dough used for both sweet and savory dishes. Known for its light, flaky texture, it’s easy to prepare and serves as the perfect base for pies, tarts, quiches, and more. This recipe typically consists of simple ingredients like flour, butter, and water, combined in a way that produces a buttery, crumbly pastry that’s firm enough to hold fillings but tender when baked.
What Goes Best with Mary Berry Shortcrust Pastry Recipe?
Mary Berry’s Shortcrust Pastry pairs beautifully with a variety of fillings, both savory and sweet. Here are some ideas:
- Savory options:
- Quiches (e.g., Quiche Lorraine, vegetable quiche)
- Meat or vegetable pies (e.g., chicken and mushroom pie, steak and ale pie)
- Cheese tarts
- Sweet options:
- Fruit tarts (e.g., apple tart, berry tart)
- Lemon meringue pie
- Custard pies (e.g., egg custard, coconut cream pie)
Ingredients
For the pastry:
- 225g (8 oz) plain flour
- 100g (3.5 oz) cold butter, cubed
- Pinch of salt
- 2-3 tbsp cold water
Optional (for sweet pastry):
- 1-2 tbsp caster sugar
How to Prepare Mary Berry Shortcrust Pastry Recipe
- Prepare the ingredients: Start by ensuring your butter is cold and cubed. Cold butter creates a flakier pastry.
- Combine the flour and butter: Rub the cold butter into the flour and salt with your fingertips or use a food processor. Work until the mixture resembles fine breadcrumbs.
- Add the water: Gradually add cold water, 1 tablespoon at a time, and mix until the dough starts to come together.
- Knead gently: Bring the dough together with your hands, but avoid overworking it to keep the pastry light.
- Chill the dough: Wrap the dough in cling film and chill in the fridge for at least 30 minutes before rolling out.
- Roll and bake: Roll the pastry out on a lightly floured surface to your desired thickness, line your tart tin, and chill again before blind baking or filling.
Mary Berry Shortcrust Pastry Recipe – Detailed Recipe
Ingredients
Refer to the ingredients list above.
Instructions
- Prepare the dough: Follow the steps outlined in the “How to Prepare” section.
- Blind bake (optional): If making a pre-baked crust for pies or tarts, line the pastry with baking paper, fill with baking beans, and bake in a preheated oven at 200°C (400°F) for 15 minutes. Remove the beans and bake for another 5 minutes or until golden.
- Fill and bake: If using the pastry for a pie, add the filling and bake as per your recipe instructions.
Notes
- Butter temperature: Use cold butter to achieve a flaky texture, and avoid handling the dough too much, as warm hands can soften the butter too quickly.
- Chilling the dough: Chilling the dough after mixing and rolling is crucial for preventing shrinkage during baking.
- Sweet variation: Add sugar to the dough if making sweet pies or tarts for extra flavor.
- Rolling tip: Roll the dough between two sheets of parchment paper to avoid sticking and ensure an even thickness.
How to Serve Mary Berry Shortcrust Pastry Recipe
Serve the pastry as part of your desired dish—whether it’s a savory quiche, a meat pie, or a fruit tart. It can be served warm or cold, depending on the filling.
How to Reheat Mary Berry Shortcrust Pastry Recipe
If reheating a pastry dish, place it in a preheated oven at 150°C (300°F) for 10-15 minutes to maintain the crispness of the crust without overbaking.
How to Store Leftovers of Mary Berry Shortcrust Pastry Recipe
- Unbaked dough: Wrap the pastry dough tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months.
- Baked pastry: Store leftover baked pastry in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the baked pastry for up to 1 month.
Frequently Asked Questions Regarding Mary Berry Shortcrust Pastry Recipe
- Can I make the shortcrust pastry without butter?
Yes, you can substitute butter with margarine or shortening for a dairy-free version, though the texture and flavor will vary slightly. - What can I use if I don’t have plain flour?
You can use all-purpose flour as a substitute, or for a gluten-free version, use a gluten-free flour blend. - How do I prevent the pastry from shrinking during baking?
Chill the pastry after rolling and before baking, and avoid stretching the dough when lining the tin. - How thick should I roll the pastry?
Roll the pastry to about 3-4mm thickness for most pies and tarts. - Can I use this recipe for puff pastry?
No, shortcrust pastry is different from puff pastry and doesn’t produce the same layers. For puff pastry, use a recipe with multiple folds of butter. - Can I freeze the pastry dough for later use?
Yes, wrap the dough tightly in plastic wrap and freeze it for up to 3 months. - Why is my pastry tough and not flaky?
Overworking the dough or using too much water can lead to tough pastry. Handle the dough gently and use the minimum amount of water. - Can I make sweet and savory dishes with the same pastry?
Yes, you can use the basic recipe for both, but for sweet dishes, consider adding sugar to the dough. - Do I need to blind bake the pastry for all fillings?
Blind baking is only necessary for wet fillings or when you want a crisp base, like in quiches and tarts. - How can I make the pastry more flavorful?
You can add a little grated cheese, herbs, or spices to the dough for savory pastries or vanilla or citrus zest for sweet ones.
Nutritional Information
Per serving (based on 8 servings from one recipe):
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 24g
- Sugar: 0g (without sugar added)
- Protein: 3g
- Fiber: 1g
- Sodium: 150mg