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Mary Berry Shortcrust Pastry Recipe
Sophia smith

Mary Berry Shortcrust Pastry Recipe

Mary Berry’s Shortcrust Pastry is a light, buttery, and versatile pastry that forms the foundation of countless delicious desserts and savory bakes. This recipe shows you how to achieve a perfectly crisp base every time with simple ingredients and step-by-step instructions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 large tart base (8–10 slices)
Course: Baking, Dessert, Pastry Base
Cuisine: British
Calories: 320
Ingredients Video Notes

Ingredients
  

Shortcrust Pastry Ingredients
  • 500 g all-purpose flour
  • 300 g unsalted butter (cold, cut into cubes)
  • 150 g icing sugar
  • 2 egg yolks
  • 1 tablespoons vanilla extract
  • 2 tablespoons milk

Video

Notes

Required Kitchen Tools

When preparing Mary Berry’s Shortcrust Pastry, having the right tools makes the process effortless and ensures a professional finish.
  1. Mixing Bowls: A large bowl for combining dry and wet ingredients.
  2. Pastry Blender or Hands: To rub the butter into the flour for that perfect crumbly texture.
  3. Rolling Pin: Essential for rolling the chilled dough evenly.
  4. Tart or Pie Pan: A non-stick tart pan with a removable bottom works best.
  5. Baking Beans or Rice: Used to weigh down the pastry during blind baking.
  6. Parchment Paper: To line the tart shell before adding baking beans.
  7. Fork: For docking the pastry to prevent air bubbles.
With these tools ready, you’ll find the pastry preparation smooth, efficient, and enjoyable.