Ballymaloe Creamed Butter Pastry Recipe

Introduction

Ballymaloe Creamed Butter Pastry is a classic, rich dough perfect for making tender pies and tarts. Its creamy texture and buttery flavor create the ideal base for both sweet and savory fillings.

Ingredients

• 125g butter
• 250g flour
• 60ml water
• 1/4 tsp salt
• 1 egg

Instructions

1. Step 1: Combine the butter and flour in a bowl, rubbing them together until the mixture resembles fine breadcrumbs.
2. Step 2: Mix in the salt, then add the water gradually, stirring until the dough begins to come together.
3. Step 3: Beat the egg and add it to the dough, mixing thoroughly until smooth and cohesive.
4. Step 4: Shape the dough into a ball, wrap it in cling film, and chill it in the refrigerator for at least 30 minutes.
5. Step 5: Once chilled, roll out the dough on a lightly floured surface to your desired thickness.
6. Step 6: Use the rolled pastry to line pie tins or tart pans as needed for your recipe.

Tips & Variations

• For extra flavor, try adding a teaspoon of sugar to the dough if making a sweet tart.
• Ensure the butter stays cold during mixing to achieve a flaky texture.
• If the dough feels too sticky, chill it longer before rolling out.

Storage

Store any unused dough wrapped tightly in cling film in the refrigerator for up to 2 days. For longer storage, freeze the dough for up to 1 month, thawing it overnight in the refrigerator before use. When reheating baked pies, warm gently in the oven to keep the pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pastry without eggs?

While eggs add richness and help bind the dough, you can omit them and use a little extra water or a tablespoon of yogurt to maintain texture, though the pastry may be less tender.

What is the best way to prevent the pastry from shrinking during baking?

Chilling the dough well before rolling and not overstretching while fitting it into the tin helps prevent shrinking. Also, avoid handling the dough too much once rolled out.

Ballymaloe Creamed Butter Pastry Recipe

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Ballymaloe Creamed Butter Pastry is a rich and tender shortcrust pastry made by creaming butter and flour together before adding water, salt, and egg. This classic Irish pastry is ideal for creating flaky, buttery bases for pies and tarts with a delicate crumbly texture. Perfect for both sweet and savory fillings, it offers a reliable, easy-to-make dough that bakes to a golden finish.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes (baking time varies by filling)
• Total Time: 45 minutes (including chilling time)
• Yield: Enough pastry for one 9-inch (23cm) pie or 2 tart shells
• Category: Baking
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Pastry Dough

• 225 grams unsalted butter, softened
• 225 grams plain flour
• 2–3 tablespoons cold water
• 1/4 teaspoon salt
• 1 large egg

Instructions

1. Cream the Butter and Flour: In a large mixing bowl, beat the softened butter with the flour until the mixture resembles fine breadcrumbs or sand. This step ensures the fat is well distributed for a tender texture.
2. Add Salt and Egg: Stir in the salt. Lightly beat the egg and add it to the mixture, incorporating gently to bind the pastry.
3. Add Water Gradually: Add cold water one tablespoon at a time, mixing carefully until the dough just comes together. Avoid overworking to keep the pastry tender.
4. Chill the Dough: Shape the dough into a flat disc, wrap it in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter, improving pastry flakiness.
5. Roll Out the Dough: Lightly flour your surface and rolling pin. Roll out the dough evenly to desired thickness—usually about 3-4 mm—suitable for lining pie or tart tins.
6. Use for Pies or Tarts: Transfer the rolled pastry to your prepared pie or tart dish, trim excess, and chill again briefly before filling and baking according to your recipe’s instructions.

Notes

• Use cold water and keep the dough cool to prevent the butter from melting and make flaky pastry.
• Do not overmix or overknead to avoid tough pastry.
• Can be pre-baked (blind baked) for wet fillings to prevent sogginess.
• Chilling the dough before rolling helps with easier handling and better texture.
• Use high-quality unsalted butter for best flavor and texture.

Keywords: Ballymaloe cream butter pastry, shortcrust pastry, pie crust, tart dough, Irish pastry, creamed butter dough