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.
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
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.
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.
