Ballymaloe Creamed Butter Pastry Recipe
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.
- 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
Pastry Dough
- 225 grams unsalted butter, softened
- 225 grams plain flour
- 2–3 tablespoons cold water
- 1/4 teaspoon salt
- 1 large egg
Instructions
- 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.
- Add Salt and Egg: Stir in the salt. Lightly beat the egg and add it to the mixture, incorporating gently to bind the pastry.
- 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.
- 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.
- 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.
- 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
