Mary Berry Shortcrust Pastry Recipe
A versatile and classic shortcrust pastry recipe by Mary Berry, made with flour, butter, salt, and water, perfect for sweet and savory dishes.
Equipment
- Mixing bowl
- Rolling Pin
- Plastic wrap
- Tart or pie pan
- Baking beans
- Parchment paper
Ingredients
- 225 g 8oz Plain Flour
- 100 g 4oz Cold Butter, cubed
- Pinch of Salt
- 2-3 tbsp Cold Water
Instructions
- Combine flour and salt in a mixing bowl.
- Rub in cold, cubed butter until breadcrumb-like.
- Gradually add cold water until the dough comes together.
- Knead lightly, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out and line your baking tin.
- Blind bake with parchment and baking beans at 180°C (350°F) for 15 minutes.
- Remove beans and bake for another 5-10 minutes until golden.
Notes
Nutrition Facts (per serving):
- Calories: 200 kcal
- Carbohydrates: 20g
- Fat: 12g
- Protein: 3g