A great pastry can make or break your favorite pie or tart, and Mary Berry Shortcrust Pastry Recipe is the key to getting it just right. Known for its buttery, crumbly texture, this pastry forms the perfect base for both sweet and savory dishes, from hearty quiches to delicate fruit tarts.

What makes this recipe special is how foolproof it is—whether you’re a seasoned baker or a beginner, it’s easy to get a consistent, flaky crust every time. The combination of simple ingredients and straightforward technique ensures that your pastry will come out perfectly golden and crisp with minimal effort.

Recipe at a Glance

Here’s a quick overview of what you need to know before getting started:

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: Varies by recipe
Total Time: 45 minutes (plus baking)
Servings: Enough for one 9-inch pie or tart
Difficulty Level: Easy
Dietary Suitability: Vegetarian

Ingredients You’ll Need

You only need a few simple ingredients for this pastry:

225g (1 ¾ cups) plain flour
100g (7 tbsp) unsalted butter, chilled and cubed
A pinch of salt
2-3 tbsp cold water

Substitutes and Optional Ingredients

Butter Substitute: You can swap butter for margarine if you prefer a dairy-free option, though the flavor will be slightly different.
Add a Sweet Touch: For desserts, add 1-2 tbsp of sugar to the flour for a sweet shortcrust.
Flour Variations: Whole wheat flour can be used for a nuttier flavor, but it may alter the texture slightly.

Equipment You’ll Need for Mary Berry Shortcrust Pastry

Gather these tools to ensure your pastry turns out perfect:

Mixing bowl
Pastry cutter or your fingertips
Rolling pin
Cling film or plastic wrap
Tart or pie tin
Baking parchment and baking beans (for blind baking)

How to Make Mary Berry Shortcrust Pastry Step-by-Step

Time needed: 45 minutes

Follow these simple steps for a foolproof shortcrust pastry:

Mix the Dry Ingredients
In a large bowl, sift the flour and add a pinch of salt.
Rub in the Butter
Add the chilled, cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add Water
Sprinkle in cold water, one tablespoon at a time, mixing gently until the dough comes together.
Chill the Dough
Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.
Roll Out the Pastry
On a lightly floured surface, roll the dough to fit your tart or pie tin.
Blind Bake (if needed)
Line the pastry with baking parchment, fill with baking beans, and bake at 200°C (180°C fan) for 10-15 minutes. Remove the beans and bake for another 5 minutes if needed.

Step-Specific Tips or Notes

Don’t Overwork the Dough: Over-mixing can make the pastry tough. Handle it as little as possible.
Keep Everything Cold: Cold butter and water help create that perfect flaky texture.

Nutrition Facts & Dietary Info

This recipe makes enough pastry for one 9-inch pie or tart. Here’s the approximate nutrition per serving (assuming 8 servings):

Nutrient	Amount per Serving
Calories	180 kcal
Total Fat	11g
Saturated Fat	7g
Carbohydrates	17g
Protein	2g
Fiber	1g
Sodium	50mg

Dietary Notes: This recipe is vegetarian but not gluten-free or vegan.

Why This Recipe Is a Must-Try

Simple Ingredients. You probably already have everything you need in your kitchen.
Versatile Base. Perfect for sweet or savory dishes, from quiches to fruit tarts.
Foolproof Technique. Even beginner bakers can nail this on the first try.

Pro Tips for Perfect Shortcrust Pastry

Chill the Dough: Resting the dough in the fridge prevents shrinking during baking.
Use Cold Butter: Cold butter helps create that signature flaky texture.
Avoid Over-Flouring: When rolling out, use just enough flour to prevent sticking, but not so much that it dries out the dough.

Fun Variations & Ingredient Swaps

Sweet Shortcrust: Add 2 tbsp of sugar for a dessert-friendly version.
Herb-Infused: Add finely chopped rosemary or thyme to the flour for a savory twist.
Whole Wheat Pastry: Swap half the plain flour for whole wheat for a nuttier, heartier crust.

Avoid These Common Mistakes

Overworking the Dough: This leads to a tough pastry. Stop mixing as soon as it comes together.
Skipping the Chill Time: Don’t rush this step—it helps prevent shrinkage in the oven.
Using Warm Ingredients: Room temperature butter won’t give you that flaky, crisp result.

How to Store & Serve Mary Berry Shortcrust Pastry

Storing

In the Fridge: Wrap the dough tightly in cling film and store in the fridge for up to 3 days.
Freezing: You can freeze the dough for up to 3 months. Thaw in the fridge overnight before using.
Pre-Baked Storage: A baked pastry shell can be stored in an airtight container for up to 3 days.

Serving

For Savory Dishes: Use it as a base for quiches, meat pies, or vegetable tarts.
For Sweet Treats: Perfect for custard tarts, fruit pies, or chocolate ganache fillings.
Final Touch: Brush the crust with an egg wash before baking for a golden, glossy finish.

Mary Berry Shortcrust Pastry FAQs

Can I make this pastry in advance?

Yes! You can prepare the dough up to 3 days ahead and store it in the fridge. It also freezes well for up to 3 months, making it a great make-ahead option.

Why is my pastry shrinking in the oven?

Shrinkage usually happens if the dough wasn’t chilled long enough or was stretched too much when placed in the tin. Letting it rest before baking helps prevent this.

Can I use this recipe for both sweet and savory dishes?

Absolutely! This is a basic shortcrust pastry that works for both. For sweet recipes, just add a tablespoon or two of sugar to the flour.

Conclusion

Mary Berry Shortcrust Pastry Recipe is a classic that every home baker should have in their repertoire. It’s simple, reliable, and produces a crisp, buttery crust that works for both sweet and savory dishes. With just a few ingredients and easy steps, you’ll have a versatile pastry that elevates any bake. Whether you’re making a rustic tart or an elegant pie, this recipe guarantees a perfect base every time.