Ballymaloe Creamed Butter Pastry Recipe
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.
- 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
Pastry Dough Ingredients
- 225g unsalted butter, softened
- 225g all-purpose flour
- 2 tbsp cold water
- 1/2 tsp salt
- 1 large egg
Instructions
- Prepare Ingredients: Ensure your butter is softened to room temperature to facilitate creaming. Measure out flour, water, salt, and crack one large egg.
- 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.
- 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.
- 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.
- 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.
- 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
