medshi8 This buttery, crumbly Mary Berry Mince Pie Pastry is made with plain flour, cold butter, and icing sugar, ready in 45 minutes. The dough comes together into a smooth, golden ball that rolls out beautifully without tearing. I love how easily this pastry handles during the busy festive baking season.
Why This Classic Works
I used to struggle with tough, shrinking pastry when making festive treats. Learning to use icing sugar instead of caster sugar completely changed my baking results.
The finer sugar dissolves instantly, preventing any unwanted graininess in the finished crust. Keeping the butter extremely cold ensures that signature crumbly texture we all want.
Mary Berry Mince Pie Pastry Ingredients
- 225g plain flour
- 150g cold unsalted butter, cubed
- 50g icing sugar
- 1 large egg, beaten
- 1 tablespoon cold water (if needed)
How To Make Mary Berry Mince Pie Pastry
- Rub in the butter: Place the flour and cold cubed butter into a large mixing bowl. Rub them together with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in sugar: Sift the icing sugar into the bowl and gently stir it through the crumb mixture.
- Bind the dough: Add the beaten egg and bring the mixture together with your hands to form a soft dough. Add a drop of cold water if it feels too dry.
- Chill the pastry: Wrap the smooth dough ball in cling film and chill in the fridge for 30 minutes before rolling out for your mince pies.
Recipe Tips
- Keep it cold: Warm butter melts into the flour and causes a greasy, tough crust.
- Don’t overwork it: Kneading the dough develops gluten, which leads to shrinking during baking.
- Resting is crucial: Chilling allows the gluten to relax, making it easier to roll out neatly.
What To Serve With Mince Pies
Freshly baked mince pies made with this pastry pair wonderfully with a generous dollop of brandy butter or clotted cream. Serve them alongside a warm cup of mulled wine for the ultimate festive treat.
How To Store
Wrap the raw pastry tightly in cling film and keep it in the fridge for up to three days. You can also freeze the dough block for up to three months, thawing it overnight in the fridge before use.
FAQs
Can I use a food processor?
Yes, you can pulse the flour and butter together briefly, then pulse in the egg until a dough forms. Be careful not to over-mix.
Why did my pastry shrink in the oven?
Shrinking usually happens if the dough was overworked or not rested long enough in the fridge. Always chill the pastry before rolling and baking.
Can I use this for other tarts?
Absolutely, this sweet shortcrust is brilliant for fruit tarts and jam tarts too. It provides a sturdy yet tender base for wet fillings.
Nutrition
- Calories: 185 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 10mg
- Total Carbohydrate: 18g
- Protein: 2g
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Mary Berry Mince Pie Pastry
18
servings15
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minutesMary Berry Mince Pie Pastry yields a buttery, crumbly crust using plain flour, cold butter, and icing sugar in 45 minutes. It creates the ultimate reliable base for your festive holiday baking.
Ingredients
225g plain flour
150g cold unsalted butter, cubed
50g icing sugar
1 large egg, beaten
1 tablespoon cold water (if needed)
Directions
- 1. Rub in the butter: Place the flour and cold cubed butter into a large mixing bowl. Rub them together with your fingertips until the mixture resembles fine breadcrumbs.
- 2. Stir in sugar: Sift the icing sugar into the bowl and gently stir it through the crumb mixture.
- 3. Bind the dough: Add the beaten egg and bring the mixture together with your hands to form a soft dough. Add a drop of cold water if it feels too dry.
- 4. Chill the pastry: Wrap the smooth dough ball in cling film and chill in the fridge for 30 minutes before rolling out for your mince pies.
