Mary Berry Shortcrust Pastry Recipe

Explore Mary Berry’s shortcrust pastry recipe and the world of tasty treats it can open up for you. You can prepare an infinite number of dishes with just one easy recipe. Everything from savory quiches to sweet apple pies, and everything in between, this guide will help you become a shortcrust pastry pro.

What Is Shortcrust Pastry Called In The Us?

In the United States, shortcrust pastry is commonly known as “pie crust” or “pie dough.” It is the standard base for various sweet and savory pies and tarts. This versatile dough consists of flour, butter, salt, and water, and when baked, it becomes a tender, flaky, and slightly crumbly crust that complements a wide range of fillings.

What Is The Difference Between Shortcrust Pastry And Pie Crust?

There is no significant difference between shortcrust pastry and pie crust, as both terms refer to the same type of dough made from flour, butter, salt, and water. The difference is mainly in terminology: “shortcrust pastry” is commonly used in British English, while “pie crust” is more prevalent in American English. Both create a tender, crumbly base for sweet and savory pies and tarts.

What Is The Difference Between Shortcrust And Sweet Shortcrust Pastry?

The main difference between shortcrust and sweet shortcrust pastry lies in the sugar content. Shortcrust pastry, also known as basic or plain shortcrust pastry, has no sugar and is suitable for both savory and sweet dishes. Sweet shortcrust pastry, known as pâte sucrée, includes sugar in its recipe, making it sweeter and more suitable for dessert pies and tarts. The added sugar also results in a slight crisper texture in the baked crust.

Shortcrust Pastry Ingredients:

• 225g (8 oz) all-purpose flour
• 100g (4 oz) cold unsalted butter, cubed
• 1/4 teaspoon salt
• 2-3 tablespoons cold water

How To Make Shortcrust Pastry 

1. In a large mixing bowl, combine the flour and salt.
2. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
3. Gradually add cold water, mixing with a fork, until the dough comes together.
4. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes before using.

Shortcrust Pastry For Savoury Dishes:

Here is a list of savory dishes that you can use with mary berry shortcrust pastry:

For Quiche:

Prepare the basic shortcrust pastry recipe and use it to line a quiche tin. Fill with your choice of vegetables, cheese, and a mixture of eggs and cream. Bake at 350°F until the filling is set and the crust is golden brown.

For Meat Pie:

Make the basic shortcrust pastry recipe and use it to line a pie dish. Fill with cooked meat, vegetables, and gravy. Cover with a layer of pastry and bake at 350°F until the filling is bubbling and the crust is golden brown.

For Sausage Rolls:

Roll out the basic shortcrust pastry recipe and cut it into rectangles. Place cooked sausage on each rectangle, roll it up and seal the edges with egg wash. Bake at 400°F until the pastry is golden brown and crisp.

For Chicken Pie:

Prepare the basic shortcrust pastry recipe and use it to line a pie dish. Fill with cooked chicken, vegetables, and a creamy sauce. Cover with a layer of pastry and bake at 350°F until the filling is bubbling and the crust is golden brown.

Shortcrust Pastry For Sweet Dishes:

Here is a list of sweet dishes that you can use with mary berry shortcrust pastry:

For Apple Pie:

Make the basic shortcrust pastry recipe and use it to line a pie dish. Fill with sliced apples, sugar, and spices. Cover with a layer of pastry and bake at 350°F until the apples are tender and the crust is golden brown.

For Jam Tarts:

Roll out the basic shortcrust pastry recipe and cut it into circles. Place the circles in a muffin tin and fill it with your favorite jam. Bake at 350°F until the pastry is golden brown and the jam is bubbling.

Mary Berry Shortcrust Pastry Variations

Gluten-free Shortcrust Pastry: Replace all-purpose flour with a gluten-free flour blend to make a gluten-free shortcrust pastry. Ensure the blend includes xanthan gum or add 1/4 teaspoon of xanthan gum to help with the texture.

Vegan and vegetarian Shortcrust Pastry: Use plant-based butter or solid coconut oil in place of butter for a vegan shortcrust pastry. For vegetarian recipes, ensure that any fillings used are also vegetarian.

Cooking Times and Temperatures for Shortcrust Pastry

Different recipes and dishes may require varying baking times and temperatures, but the following general guidelines can be used as a starting point for cooking shortcrust pastry:

Blind Baking:

1. Preheat the oven to 375°F (190°C) for most recipes.
2. Line the pastry with parchment paper or aluminum foil, and fill with pie weights, dry beans, or uncooked rice.
3. Bake for 15-20 minutes, until the edges start to turn golden.
4. Remove the weights and parchment paper or foil, and continue baking for 5-10 more minutes for a fully baked crust, or as directed in your recipe.

Baking with Filling:

1. Preheat the oven to 375°F (190°C) for most recipes.
2. Add the filling to the pastry shell, then bake according to the specific recipe instructions, which can range from 30-60 minutes, depending on the type and size of the pie or tart.
3. If the edges of the crust start to brown too quickly, use a pie shield or aluminum foil to protect them from overbaking.

Fully Enclosed Pies (e.g., meat pies or hand pies):

1. Preheat the oven to 375°F (190°C) for most recipes.
2. Assemble the pies according to your recipe.
3. Bake for 30-45 minutes, or until the crust is golden brown and the filling is cooked through.

What Makes A Good Shortcrust Pastry

A good shortcrust pastry is a tender, crumbly, and golden brown. Key factors include using cold ingredients, handling the dough minimally, maintaining a proper ratio of ingredients (usually 2:1 flour to butter), resting the dough for at least 30 minutes, and blind baking when necessary to prevent a soggy bottom.

How Do You Store Cooked Shortcrust Pastry?

To store cooked shortcrust pastry, let it cool completely, then place it in an airtight container. Keep the container at room temperature for up to three days. Avoid refrigerating it, as this can make the pastry soggy.

How Long Does Shortcrust Pastry Last

• In Fridge: Uncooked shortcrust pastry dough can be stored in the fridge, wrapped tightly in plastic wrap, for up to 3 days.
• In Freezer: Uncooked shortcrust pastry dough can be frozen, wrapped tightly in plastic wrap, and placed in an airtight container or freezer bag, for up to 3 months.

What Is The Best Way To Freeze Shortcrust Pastry?

1. Prepare the shortcrust pastry dough according to your recipe.
2. Shape the dough into a disc or form it into the desired shape for your future recipe.
3. Wrap the dough tightly in plastic wrap, ensuring there are no air pockets.
4. Place the wrapped dough into an airtight container or a resealable freezer bag to protect it from freezer burn and odors.
5. Label the container or bag with the date and type of pastry for easy identification.
6. Freeze the dough for up to 3 months.

How Do You Use Frozen Shortcrust Pastry?

To use frozen shortcrust pastry, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, roll out the pastry or shape it according to your recipe, and proceed with baking as directed.

Other Shortcrust Pastry Uses

In addition to the recipes mentioned in our article, here are some other uses for the shortcrust pastry:

1. Hand pies: Fill small circles of rolled-out shortcrust pastry with sweet or savory fillings, fold them in half, and seal the edges to create individual-sized hand pies.
2. Cheese straws: Mix grated cheese into the shortcrust pastry dough, roll it out, cut it into strips, and bake until golden and crispy.
3. Galettes: Roll out the shortcrust pastry, place sweet or savory fillings in the center, and fold the edges over to create a rustic, open-faced tart.
4. Pot pies: Use the shortcrust pastry to create individual or family-sized pot pies filled with meat, vegetables, and gravy or sauce.
5. Fruit turnovers: Place a spoonful of fruit filling on squares of rolled-out shortcrust pastry, fold diagonally, and seal the edges to create fruit-filled turnovers.
6. Empanadas: Use the shortcrust pastry to make empanadas filled with a variety of savory fillings, such as spiced meat, vegetables, or cheese.
7. Tarte Tatin: Line a skillet or baking dish with shortcrust pastry, top with caramelized fruit, and bake until golden. Invert the tarte onto a plate for a beautiful upside-down fruit tart.

Try Other Mary Berry Recipes:

• Mary Berry Twice Baked Potatoes
• 15 Mary Berry Salad Dressings
• Mary Berry Macaroni Cheese With Bacon