There’s something deeply satisfying about making pastry from scratch. I used to be intimidated by the idea—it seemed like one of those things only seasoned bakers attempted. But then I stumbled upon Mary Berry’s shortcrust pastry recipe, and everything changed. Her calm, confident instructions gave me the nudge I needed to try. And to my surprise, it turned out beautifully the very first time.
I remember the day vividly—it was a quiet Sunday afternoon, and I wanted to bake a quiche for my parents who were visiting. I didn’t want to use a store-bought crust. I wanted it to feel special, homemade. So I pulled out Mary Berry’s recipe, rolled up my sleeves, and gave it a go. What emerged from my oven was golden, buttery, and perfectly crisp. My parents were amazed, and I was officially hooked.
Since then, I’ve made this shortcrust pastry countless times—sometimes for savory pies, other times for sweet tarts. It has become one of those reliable, go-to recipes in my kitchen that never fails. It’s simple, foolproof, and endlessly versatile. And every time I make it, I feel a bit more connected to the art of baking—like I’m carrying on a tradition that’s as comforting as the food itself.
This post is my way of sharing that tradition with you. Whether you’re brand new to pastry or just looking for a no-fuss, dependable recipe, Mary Berry’s shortcrust pastry is a brilliant place to start. I’ll guide you through each step, share tips I’ve learned along the way, and hopefully inspire you to fall in love with homemade pastry just like I did.
What is Mary Berry Shortcrust Pastry?
Mary Berry’s shortcrust pastry is a classic British-style pastry made from just flour, butter, and a touch of cold water. It’s known for its rich, crumbly texture that’s sturdy enough for savory pies and delicate enough for fruit tarts. Simple, elegant, and endlessly useful in both sweet and savory baking.
Why You Should Try This Recipe
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Foolproof and beginner-friendly, even if you’ve never made pastry before.
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Versatile—perfect for quiches, pies, pasties, or sweet tarts.
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Buttery, flaky texture that elevates any filling.
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No fancy tools needed—just your hands and a rolling pin.
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A true baking essential, inspired by one of the most trusted names in British cooking.
Ingredients Needed to Make Mary Berry Shortcrust Pastry
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225g (1¾ cups) plain flour
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100g (7 tbsp) cold unsalted butter, cubed
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Pinch of salt
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2–3 tablespoons cold water
Instruction to Make Mary Berry Shortcrust Pastry
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Measure and prep
Add the flour and salt to a large mixing bowl. Add the cold, cubed butter. -
Rub in the butter
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to keep the butter from melting. -
Add cold water
Add 2 tablespoons of cold water to start. Mix gently with a knife or fork until the dough starts to come together. Add the third tablespoon only if needed. -
Form the dough
Use your hands to bring the dough into a ball. Be careful not to overwork it. -
Rest the dough
Wrap the pastry in cling film and refrigerate for at least 20–30 minutes before rolling out. -
Roll and use
Lightly flour your surface and rolling pin. Roll out the dough to your desired thickness, usually about 3–5mm.
Mary Berry Shortcrust Pastry
Ingredients
- 225 g 1¾ cups plain flour
- 100 g 7 tbsp cold unsalted butter, cubed
- Pinch of salt
- 2-3 tablespoons cold water
Instructions
- Add the flour and salt to a large mixing bowl. Add the cold, cubed butter.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to keep the butter from melting.
- Add 2 tablespoons of cold water to start. Mix gently with a knife or fork until the dough starts to come together. Add the third tablespoon only if needed.
- Use your hands to bring the dough into a ball. Be careful not to overwork it.
- Wrap the pastry in cling film and refrigerate for at least 20–30 minutes before rolling out.
- Lightly flour your surface and rolling pin. Roll out the dough to your desired thickness, usually about 3–5mm.
Notes
Nutritional Value (approx. per 1/6 of the dough)
- Calories: 220
- Carbohydrates: 20g
- Fat: 14g
- Protein: 3g
- Fiber: 1g
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Sodium: 90mg
Note: These values may vary based on your flour and butter brands.
What Goes Well with Mary Berry Shortcrust Pastry
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Quiches and savory tarts
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Classic meat pies
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Fruit tarts (apple, cherry, lemon)
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Custard or chocolate pies
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Cheese and onion pasties
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Bakewell tart
My Tips to Make the Best Mary Berry Shortcrust Pastry
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Use cold butter and water: This helps create the flaky texture.
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Don’t overwork the dough: The less you handle it, the better the texture.
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Resting is key: It helps relax the gluten and prevents shrinking in the oven.
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Flour your surface lightly: Too much flour can toughen the dough.
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Chill again after shaping into a pie dish: This helps the pastry hold its shape during baking.
Easy Variations of Mary Berry Shortcrust Pastry
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Sweet version: Add 1 tablespoon of sugar for dessert tarts.
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Wholemeal version: Replace half the flour with wholemeal flour for a nuttier texture.
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Cheese pastry: Add 50g of grated cheddar to the dough for savory pies.
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Herbed pastry: Mix in chopped fresh rosemary, thyme, or parsley.
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Gluten-free option: Use a gluten-free flour blend and add an egg yolk for better structure.
Best Way to Store Mary Berry Shortcrust Pastry
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Unbaked dough: Wrap tightly in cling film and store in the fridge for up to 3 days.
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Freezing: Freeze the dough in a disc shape for up to 3 months. Thaw overnight in the fridge before using.
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Baked pastry: Store in an airtight container for up to 3 days. Refresh in the oven before serving if needed.
Nutritional Value (approx. per 1/6 of the dough)
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Calories: 220
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Carbohydrates: 20g
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Fat: 14g
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Protein: 3g
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Fiber: 1g
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Sodium: 90mg
Note: These values may vary based on your flour and butter brands.
FAQs
Can I use a food processor?
Yes, pulse the butter and flour until it resembles breadcrumbs, then add water slowly.
Why does my pastry shrink in the oven?
Most likely from overworking the dough or not chilling it long enough before baking.
Can I bake it blind?
Absolutely. Line your tart shell with parchment paper and fill with baking beans. Bake at 190°C (375°F) for 15 minutes, then remove the beans and bake for another 5–10 minutes.
Can I use margarine instead of butter?
Yes, though the flavor won’t be as rich. Stick to block margarine rather than soft spreads.
Conclusion
Over time, Mary Berry’s shortcrust pastry has become more than just a recipe in my kitchen—it’s become a foundational skill, one that adds a layer of joy and confidence to my cooking. It’s amazing how a handful of simple ingredients—flour, butter, salt, and water—can transform into something so elegant and essential. Every time I make it, I’m reminded of that first successful attempt, that small kitchen victory that made me feel like a “real” baker.
What makes this recipe special isn’t just its simplicity, but its versatility. It’s a blank canvas for whatever you’re craving—a savory quiche packed with seasonal vegetables, or a sweet fruit tart crowned with powdered sugar. And while shortcuts like ready-made pastry exist, there’s something deeply satisfying about knowing you made it all from scratch.
I’ve used this shortcrust pastry for everything from dinner parties to cozy solo meals, and it always delivers. It’s reliable, forgiving, and consistently delicious. Over the years, I’ve passed this recipe on to friends and family, and I love hearing how it becomes part of their kitchen routines too.
If you’ve never made pastry before, I encourage you to try this one. Don’t worry if it’s not perfect the first time—each batch gets better with practice. And if you already love baking, I hope this version adds a new favorite to your repertoire.
So the next time you’re planning a pie or tart, skip the pre-made crust and give this classic recipe a go. You might just surprise yourself—and end up with something truly wonderful. From my kitchen to yours, happy baking!
