Easy Buttery Shortcrust Pastry Recipe Every Baker Will Love

Crafting a delightful shortcrust pastry might seem daunting, but I promise it’s simpler than you think.

My grandma shared her secret techniques decades ago, making pastry creation feel like a warm kitchen hug.

Professional bakers often overcomplicate this basic recipe, but true magic happens with just a few quality ingredients.

Cold butter becomes your best friend in achieving that perfect flaky texture.

Precision matters more than complicated steps when mixing flour, butter, and water.

Salt adds a subtle depth that makes each bite memorable.

Each time you roll out this versatile dough, you’ll feel like a culinary artist ready to create something extraordinary.

Why Mary Berry Shortcrust Pastry Recipe Works Every Time

• Craft Culinary Confidence: Perfect for bakers wanting to level up their pastry skills without feeling overwhelmed, this shortcrust pastry recipe offers a straightforward technique that builds kitchen expertise.
• Create Versatile Base: Designed as a foundational recipe, this pastry works beautifully for sweet and savory tarts, quiches, and desserts, giving you endless creative possibilities in the kitchen.
• Master Classic Technique: Learn a traditional pastry-making method that connects you with generations of home cooks, transforming simple ingredients into a delicate, buttery crust with professional results.
• Minimal Ingredient Magic: Using just flour, sugar, butter, egg yolks, milk, and vanilla, this recipe proves you can create something extraordinary with basic pantry staples.

What Goes Into Mary Berry Shortcrust Pastry Recipe

• All-Purpose Flour: A fine white flour that provides the base structure for the shortcrust pastry.
• Icing Sugar: A powdery sugar that adds a subtle sweetness to the pastry.

• Egg Yolks: Rich, golden components that help bind the pastry and create a tender texture.
• Milk: A liquid that helps bring the pastry dough together with a smooth consistency.
• Vanilla: A classic flavoring that enhances the overall taste of the shortcrust pastry.

• Cold Butter: A crucial ingredient that creates flaky layers and adds rich flavor to the pastry when rubbed into the dry ingredients.

How To Prepare Mary Berry Shortcrust Pastry Recipe

Step 1: Prepare Dry Ingredients

Sift flour and powdered sugar into a large mixing bowl, ensuring no lumps remain. This creates a smooth, even base for your pastry.

Step 2: Create Crumbly Texture

Add cold butter to the flour mixture. Using your fingertips, gently pinch and rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Work quickly to keep the butter cold.

Step 3: Bind the Dough

Create a well in the center of the crumbly mixture. Pour in egg yolks, whole milk, and vanilla extract. Gently mix and knead the ingredients until they just come together, being careful not to overwork the dough.

Step 4: Rest and Chill

Wrap the pastry dough in plastic wrap and place in the refrigerator. Let it rest and firm up for 30 minutes. This relaxes the gluten and prevents shrinkage during baking.

Step 5: Roll and Shape

Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the pastry to approximately 1/8 inch thickness. Carefully transfer the dough to a tart tin, pressing it gently into the corners and edges.

Step 6: Prepare for Baking

Use a fork to prick small holes across the base of the pastry. Return the lined tart tin to the refrigerator for another 15 minutes to help prevent shrinking.

Step 7: Blind Bake

Preheat the oven to 350°F. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes to set the base.

Step 8: Final Baking

Remove the weights and parchment paper. Return the pastry to the oven and bake for an additional 7-10 minutes until it turns a light golden color.

Step 9: Cool Completely

Remove the tart shell from the oven and let it cool completely on a wire rack. The pastry will continue to crisp up as it cools, creating a perfect base for your chosen filling.

Helpful Pointers For Mary Berry Shortcrust Pastry Recipe

• Flour Power: Always sift flour and icing sugar together to remove lumps and create a smoother, more even pastry texture.
• Butter Technique: Use cold butter and rub it into the flour mixture using fingertips, working quickly to prevent warming the butter.
• Chill for Success: Refrigerate the dough twice – first after mixing and again after lining the tin – to prevent shrinkage and maintain crisp edges.
• Blind Baking Brilliance: Use baking weights or dried beans during the first 10 minutes of baking to prevent the pastry from puffing up.
• Temperature Matters: Allow the pastry to cool completely before adding fillings to maintain its structural integrity and prevent soggy bottoms.

Ways To Tweak Mary Berry Shortcrust Pastry Recipe

• Gluten-Free Pastry: Replace wheat flour with almond or rice flour for a celiac-friendly version. Adjust liquid quantities to maintain dough consistency.
• Vegan Shortcrust: Swap butter with coconut oil or plant-based margarine. Use flax egg instead of chicken egg yolks to bind ingredients.
• Savory Herb Crust: Add dried thyme, rosemary, or parmesan cheese to flour mixture for a flavor-packed pastry base. Perfect for quiches and savory tarts.
• Chocolate Pastry: Mix cocoa powder into flour for a rich, dark crust ideal for dessert recipes like chocolate tarts or fruit pies.

Good Pairings For Mary Berry Shortcrust Pastry Recipe

• Elevate Sweet Flavor Harmony: Pair this delicate shortcrust pastry with a crisp Moscato d'Asti wine, which complements the buttery texture and adds light fruity notes.
• Create Creamy Contrast: Serve with a chilled vanilla bean custard or crème anglaise that enhances the pastry's subtle sweetness and provides a smooth counterpoint.
• Match Rich Beverage Companion: Enjoy alongside a light cappuccino or Earl Grey tea, which balances the pastry's richness with aromatic warmth and gentle tannins.
• Introduce Fruit Accent: Accompany with fresh raspberries or passion fruit compote to cut through the butter's richness and add bright, tangy complexity to each bite.

Storing Mary Berry Shortcrust Pastry Recipe The Right Way

• Store leftover shortcrust pastry wrapped tightly in plastic wrap or an airtight container for up to 3 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Wrap unbaked pastry dough in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before using.
• Warm individual slices in a preheated oven at 160C (320F) for 5-7 minutes. Place on a baking sheet to maintain crispness and prevent sogginess.
• Let cooled pastry sit at room temperature for up to 2 hours. Cover loosely with a clean kitchen towel to keep dust and insects away.

Mary Berry Shortcrust Pastry Recipe FAQ Roundup

• Why is cold butter important in shortcrust pastry?

Cold butter helps create a flaky texture by preventing the fat from fully melting into the flour, which keeps small pockets of butter that create layers when baked.

• Can I use a food processor to make shortcrust pastry?

Yes, a food processor can quickly and evenly mix the ingredients, but be careful not to overmix as this can develop gluten and make the pastry tough.

• How do I know if I've rubbed the butter in correctly?

The mixture should look like fine breadcrumbs with no large butter chunks, and it should hold together when lightly squeezed.

• What happens if I skip chilling the dough?

Skipping the chilling step can cause the pastry to shrink during baking and lose its shape, as the gluten needs time to relax and the butter needs to firm up.

Shortcrust Pastry Recipe

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4.9 from 31 reviews

• Total Time: 1 hour 42 minutes
• Yield: 8 1x

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Description

Buttery French shortcrust pastry brings delicate elegance to countless sweet and savory dishes. Crisp, golden layers provide a perfect foundation for tarts, pies, and delicate pastry creations you’ll savor with each delightful bite.

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Ingredients

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Main Ingredients:

• 500 grams (17.6 ounces) all-purpose flour
• 300 grams (10.6 ounces) unsalted butter
• 150 grams (5.3 ounces) icing sugar

Binding Ingredients:

• 2 egg yolks
• 2 tablespoons milk
• 1 tablespoon vanilla extract

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Instructions

1. Gently combine flour and powdered sugar through a fine-mesh sieve into a clean mixing bowl.
2. Cut cold butter into small cubes and delicately incorporate into flour mixture using fingertips until texture resembles coarse, irregular crumbs.
3. Create a small well in the center and pour egg yolks, milk, and vanilla extract, then swiftly blend ingredients until a cohesive dough forms.
4. Compress dough into a compact disc, wrap tightly in plastic film, and refrigerate for approximately 30 minutes to allow gluten to relax and butter to firm.
5. Remove chilled dough and roll out on a lightly floured surface to approximately 3-4 mm thickness, ensuring even coverage.
6. Carefully transfer rolled pastry into a tart tin, gently pressing into corners and trimming excess edges.
7. Using a fork, delicately puncture base of pastry to prevent potential air bubbles during baking.
8. Return pastry-lined tin to refrigerator for an additional 15 minutes to stabilize structure.
9. Preheat oven to 180°C (350°F) and line pastry with parchment paper, filling with ceramic baking weights.
10. Blind bake for 10 minutes, then remove weights and parchment, continuing to bake for an additional 7-8 minutes until golden.
11. Extract from oven and allow pastry to cool completely on a wire rack before adding desired filling.

Notes

• Handle butter straight from the fridge for the best crumbly texture, ensuring it’s cold and firm when mixing with flour.
• Avoid overworking the dough to prevent tough pastry; mix just until ingredients combine and barely hold together.
• Resting and chilling the dough helps relax gluten and prevents shrinkage during baking, creating a more stable and flaky crust.
• Use parchment paper and baking weights during blind baking to maintain the pastry’s shape and prevent bottom bubbling.

• Prep Time: 35 minutes
• Cook Time: 67 minutes
• Category: Appetizer, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 457
• Sugar: 11 g
• Sodium: 3 mg
• Fat: 33 g
• Saturated Fat: 19 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 68 mg