Mary Berry Mince Pie Recipe

This crumbly sweet Mary Berry Mince Pie is made with buttery shortcrust pastry and rich spiced mincemeat, ready in 50 minutes. The golden pastry crust cracks gently to reveal hot, bubbling fruit filling underneath. I always make a double batch of these for Christmas gatherings.

Why This Classic Works

I used to buy pre-made pastry until I realised how fast this shortcrust comes together. The addition of a beaten egg gives the dough a wonderful richness and prevents it from crumbling too much.

The secret is keeping the butter freezing cold. I learned the hard way that warm hands lead to tough pastry, so I work quickly now.

Mary Berry Mince Pie Ingredients

• 175g plain flour
• 75g cold unsalted butter, cubed
• 25g caster sugar
• 1 large egg, beaten
• 200g good quality mincemeat
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Mince Pie

1. Make the dough: Rub the cold cubed butter into the plain flour until the mixture resembles fine breadcrumbs.
2. Add the wet ingredients: Stir in the caster sugar, then add the beaten egg and mix until a soft dough forms.
3. Chill the pastry: Wrap the dough in cling film and leave it in the fridge for 15 minutes to rest.
4. Cut the bases: Roll the pastry out thinly on a floured surface. Cut out 12 rounds using a fluted cutter and place them into a muffin tin.
5. Fill and top: Spoon one teaspoon of mincemeat into each pastry case. Cut out smaller rounds or stars for the lids and place them on top.
6. Bake the pies: Bake at 200°C (180°C fan) for 15 minutes until the pastry is crisp and golden brown. Let cool before dusting with icing sugar.

Recipe Tips

• Keep ingredients cold: Cold butter stops the pastry from becoming greasy and tough.
• Do not overfill: Too much mincemeat will boil over and stick to the tin, making the pies hard to remove.
• Handle dough gently: Overworking the pastry develops the gluten, resulting in a hard crust instead of a crumbly one.

What To Serve With Mince Pies

These sweet pies pair wonderfully with a generous spoonful of brandy butter or a dollop of clotted cream. For a comforting evening treat, serve them warm alongside a hot cup of mulled wine.

How To Store

Keep baked pies in an airtight container at room temperature for up to five days. You can freeze the baked pies for up to three months. Warm them gently in the oven before serving.

FAQs

Can I use store-bought mincemeat?

Yes, you can use jarred mincemeat to save time. Try stirring in a little fresh orange zest for extra flavour.

Why did my pastry shrink?

Pastry shrinks if it is not rested in the fridge before baking. Always chill your dough to relax the gluten.

Can I freeze the raw dough?

Yes, wrap the raw pastry tightly in cling film and freeze for up to two months. Defrost in the fridge overnight before rolling.

Nutrition

• Calories: 150 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 40mg
• Total Carbohydrate: 20g
• Protein: 2g

Try More Recipes:

• Mary Berry Pie Crust Recipe
• Mary Berry Mince Pie Filling Recipe
• Mary Berry Meringue Pie Recipe