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🥧 Mary Berry Shortcrust Pastry

This Mary Berry–style shortcrust pastry uses a simple ratio of flour, butter, and water to create a light, crumbly crust that bakes up beautifully every time. It’s quick to make and ideal for both sweet and savory bakes.
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Ingredients Method Notes

Ingredients
  

  • 225 g (8 oz) plain flour
  • 100 g (3½ oz) cold unsalted butter, cubed
  • 2–3 tbsp cold water
  • Pinch of salt
  • (For sweet pastry: add 1–2 tbsp caster sugar)

Method
 

  1. 1️⃣ Rub in the Butter

    Place flour and salt in a bowl.Add cold butter and rub in with fingertips until the mixture resembles fine breadcrumbs.

  2. 2️⃣ Add Water

    Sprinkle in cold water, 1 tablespoon at a time.Mix gently with a knife until the dough just comes together.

  3. 3️⃣ Form & Chill

    Bring dough together into a ball (do not knead).Wrap in cling film and chill for 20–30 minutes.

  4. 4️⃣ Roll & Use

    Roll out on a lightly floured surface to about 3 mm thick.Line your tart tin, trim edges, and chill again for 10 minutes before baking.

Notes

🔥 Baking Guide

  • Blind bake: 190°C (375°F) for 15 minutes with baking beans, then 5–10 minutes uncovered
  • Filled tart: Follow your recipe instructions

🌟 Mary Berry–Style Tips

  • Keep everything cold for the best texture
  • Handle the dough as little as possible
  • Chilling prevents shrinkage during baking

🍓 Best Uses

  • Jam tarts
  • Lemon tart
  • Quiche
  • Fruit pies
  • Mince pies