What is Mary Berry Shortcrust Pastry Recipe?
In my exploration of baking, I’ve come across many recipes, but Mary Berry’s Shortcrust Pastry recipe stands out for its simplicity and reliability. Mary Berry, a culinary icon, has a way of demystifying baking, making it accessible to all.
Her shortcrust pastry recipe is no exception; it provides a perfect, buttery base for both sweet and savory dishes. This pastry is characterized by its tender, flaky texture, achieved through a careful balance of fat and flour and minimal handling to ensure the dough remains light and crisp.
What Goes Best with Mary Berry Shortcrust Pastry Recipe?
Mary Berry’s Shortcrust Pastry is incredibly versatile. For sweet applications, it’s the ideal base for fruit tarts, custard pies, and classic desserts like lemon meringue or chocolate tart. Savory uses can include quiches, meat pies, and vegetable tarts.
The pastry’s neutral but buttery flavor complements a wide range of fillings, from rich chocolate ganache to tangy lemon curd, creamy custard, or hearty meat and vegetable mixtures.
Ingredients
To make Mary Berry’s Shortcrust Pastry, you will need:
- 225g all-purpose flour
- 100g cold butter, cut into cubes
- A pinch of salt (omit if using for a sweet dish and add a teaspoon of sugar instead)
- 2-3 tablespoons cold water
How to Prepare Mary Berry Shortcrust Pastry Recipe
- Combine Flour and Butter: Place the flour, butter, and salt (or sugar for a sweet pastry) in a large mixing bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. This process introduces air and ensures the pastry is light and flaky.
- Add Water: Gradually add the cold water, a tablespoon at a time, mixing with a knife until the dough starts to come together. You may not need all the water; the dough should be firm but not wet or sticky.
- Form the Dough: Gently knead the dough into a ball. Avoid overworking it, as this can develop the gluten in the flour and make the pastry tough.
- Chill: Wrap the dough in cling film and chill in the refrigerator for at least 15 minutes before rolling. This step helps to relax the dough, making it easier to roll and helping to prevent shrinkage during baking.
- Roll and Use: On a lightly floured surface, roll out the dough to the desired thickness, then use as required for your recipe.
Mary Berry Shortcrust Pastry Recipe
Ingredients
- 225 g all-purpose flour
- 100 g cold butter cut into cubes
- A pinch of salt omit if using for a sweet dish and add a teaspoon of sugar instead
- 2-3 tablespoons cold water
Instructions
- Combine Flour and Butter: Place the flour, butter, and salt (or sugar for a sweet pastry) in a large mixing bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. This process introduces air and ensures the pastry is light and flaky.
- Add Water: Gradually add the cold water, a tablespoon at a time, mixing with a knife until the dough starts to come together. You may not need all the water; the dough should be firm but not wet or sticky.
- Form the Dough: Gently knead the dough into a ball. Avoid overworking it, as this can develop the gluten in the flour and make the pastry tough.
- Chill: Wrap the dough in cling film and chill in the refrigerator for at least 15 minutes before rolling. This step helps to relax the dough, making it easier to roll and helping to prevent shrinkage during baking.
- Roll and Use: On a lightly floured surface, roll out the dough to the desired thickness, then use as required for your recipe.
Notes
Microwave: Not recommended, as it can make the pastry soggy.
Oven: Preheat the oven to 180°C (350°F). Place the pastry or pastry-based dish on a baking sheet and heat for 5-10 minutes or until warmed through. This method helps to keep the pastry crisp.
Stovetop: Reheating pastry on the stovetop is not recommended.
How to Store Leftovers of Mary Berry Shortcrust Pastry Recipe Unbaked dough can be wrapped in cling film and stored in the refrigerator for up to 3 days or frozen for up to 1 month. Thaw in the refrigerator before rolling out and using. Baked pastry dishes should be cooled, covered, and can be stored in the refrigerator for up to 3 days. Reheat as advised above.
How to Serve Mary Berry Shortcrust Pastry Recipe
Serve your shortcrust pastry creations at room temperature or slightly warmed, depending on the dish. Sweet tarts and pies may be garnished with a dusting of icing sugar or served with a dollop of cream or ice cream. Savory pies and quiches can be accompanied by a side salad or steamed vegetables for a balanced meal.
How to Reheat Mary Berry Shortcrust Pastry Recipe
- Microwave: Not recommended, as it can make the pastry soggy.
- Oven: Preheat the oven to 180°C (350°F). Place the pastry or pastry-based dish on a baking sheet and heat for 5-10 minutes or until warmed through. This method helps to keep the pastry crisp.
- Stovetop: Reheating pastry on the stovetop is not recommended.
How to Store Leftovers of Mary Berry Shortcrust Pastry Recipe
Unbaked dough can be wrapped in cling film and stored in the refrigerator for up to 3 days or frozen for up to 1 month. Thaw in the refrigerator before rolling out and using. Baked pastry dishes should be cooled, covered, and can be stored in the refrigerator for up to 3 days. Reheat as advised above.
Frequently Asked Questions Regarding Mary Berry Shortcrust Pastry Recipe
Can I make the pastry in a food processor? Yes, you can use a food processor to pulse the flour and butter together, but be careful not to over-process when adding water.
Can I use this pastry for a pie lid? Absolutely, this pastry is versatile enough to be used as a base or a lid for pies.
Nutritional Information
Approximately, per serving (based on 8 servings per recipe):
- Calories: 200
- Protein: 2g
- Fat: 12g (Saturated: 7g)
- Carbohydrates: 20g
- Fiber: 0.5g
- Sugar: 0g (if made without sugar)
- Sodium: 150mg (if made with a pinch of salt)
Mary Berry’s Shortcrust Pastry recipe is a cornerstone of my baking repertoire, offering a reliable and delicious base for a myriad of dishes. Whether I’m in the mood for something sweet or savory, this pastry never disappoints, and it’s a pleasure to make and serve dishes that are built upon it.
