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Mary Berry Shortcrust Pastry
Carolina Gomez

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dessert
Cuisine: british
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 225 g 8oz Plain Flour
  • 100 g 4oz Cold Butter, cubed
  • Pinch of Salt
  • 2-3 tbsp Cold Water

Equipment

  • Mixing bowl
  • Rolling Pin
  • Plastic wrap
  • Tart or pie pan
  • Baking beans
  • Parchment paper

Method
 

  1. Combine flour and salt in a mixing bowl.
  2. Rub in cold, cubed butter until breadcrumb-like.
  3. Gradually add cold water until the dough comes together.
  4. Knead lightly, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. Roll out and line your baking tin.
  6. Blind bake with parchment and baking beans at 180°C (350°F) for 15 minutes.
  7. 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