Ballymaloe Creamed Butter Pastry Recipe

Introduction

Ballymaloe Creamed Butter Pastry is a delightful and buttery dough perfect for pies and tarts. Its rich texture and simple ingredients make it a favorite for both novice and experienced bakers.

Ingredients

• 200g butter, softened
• 300g all-purpose flour
• 2 tablespoons cold water
• 1/2 teaspoon salt
• 1 egg, beaten

Instructions

1. Step 1: In a mixing bowl, cream the softened butter until smooth.
2. Step 2: Add the flour and salt, mixing gently to combine with the butter.
3. Step 3: Slowly add the cold water and beaten egg, mixing until the dough just comes together.
4. Step 4: Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. Step 5: Once chilled, roll the dough out on a lightly floured surface to your desired thickness.
6. Step 6: Use the pastry to line pie or tart tins, ready for your preferred filling.

Tips & Variations

• Keep the butter and water cold to ensure a flaky texture.
• For added flavor, try substituting half the flour with a nut flour like almond meal.
• Chill the rolled pastry again before baking to prevent shrinking.

Storage

Store any unused pastry dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 1 month. Thaw in the fridge before use. Pre-baked pastry shells can be stored in an airtight container for 2 days and reheated in a warm oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty pastry.

What is the best way to prevent pastry from becoming tough?

Handle the dough as little as possible and keep ingredients cold to ensure a tender, flaky crust.

Ballymaloe Creamed Butter Pastry Recipe

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4.7 from 112 reviews

Ballymaloe Creamed Butter Pastry is a rich and flaky pastry dough made by creaming butter and flour together, adding water, salt, and egg, then chilling and rolling it out. Perfect for pies, tarts, and other baked goods that require a tender yet sturdy crust.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: Varies depending on pie or tart recipe
• Total Time: 45 minutes including chilling
• Yield: Enough pastry to line one 9-inch pie or tart pan
• Category: Dessert
• Method: No-Cook
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Pastry Dough Ingredients

• 225g unsalted butter, softened
• 225g all-purpose flour
• 2 tbsp cold water
• 1/2 tsp salt
• 1 large egg

Instructions

1. Prepare Ingredients: Ensure your butter is softened to room temperature to facilitate creaming. Measure out flour, water, salt, and crack one large egg.
2. Cream Butter and Flour: Using a mixer or by hand, cream the softened butter and flour together until the mixture is light and fluffy. This process helps incorporate air and creates a tender texture in the pastry.
3. Add Water, Salt, and Egg: Gradually add cold water, salt, and the beaten egg to the creamed mixture. Mix gently until a smooth and cohesive dough forms. Avoid overmixing to maintain pastry flakiness.
4. Chill the Dough: Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the gluten relax and firms up the butter, making the dough easier to roll.
5. Roll Out the Dough: On a lightly floured surface, roll the chilled dough out to the desired thickness, typically about 3-5mm, depending on your recipe needs.
6. Use for Pies or Tarts: Transfer the rolled pastry to your baking dish or tart pan, trim the edges, and proceed with your chosen filling and baking method.

Notes

• Use unsalted butter for more control over the salt content.
• Keep water cold to prevent the butter from melting during mixing.
• For best results, chill the dough longer if it becomes too soft to handle.
• Butter temperature is key; too warm and the dough will be greasy, too cold and creaming will be difficult.
• This pastry is ideal for both sweet and savory pies or tarts.

Keywords: Ballymaloe, creamed butter pastry, pie crust, tart crust, flaky pastry, Irish pastry recipe