Discover the secret to creating the flakiest, most delicious pie crust with our Ballymaloe Creamed Butter Pastry recipe! This Irish delight combines simple ingredients to deliver an irresistible base for your favorite fillings. Whether you're whipping up a sweet dessert or a savory quiche, this pastry will elevate your culinary creations to new heights. With just a little bit of time and effort, you can impress your family and friends with a homemade crust that rivals any bakery. Ready to unlock the magic of perfect pastry? Let’s dive in!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Iris
Serves: 1 pie crust
Ingredients
- 1 cup butter, softened
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 egg yolk
- 1-2 tablespoons cold water
Instructions
- Begin by gathering all your ingredients on a clean workspace. Ensure that the butter is softened to room temperature for easy mixing.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/4 cup of sugar. Whisk these dry ingredients together until they are well blended.
- Add the softened butter to the dry mixture. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. This process should take about 2-3 minutes.
- In a small bowl, separate the egg yolk from the white. Add the egg yolk to the crumb mixture and mix gently until combined.
- Gradually add 1-2 tablespoons of cold water to the mixture, one tablespoon at a time. Mix until the dough starts to come together. Be careful not to overmix; the dough should be soft but not sticky.
- Once the dough is formed, gather it into a ball and flatten it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 15 minutes. This will help the dough to firm up and make it easier to roll out.
- After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the pastry to fit your pie dish. Aim for a thickness of about 1/8 inch.
- Carefully transfer the rolled-out pastry to your pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.
- Preheat your oven to 375°F (190°C) while you prepare the filling or blind bake the crust if needed. To blind bake, prick the bottom of the crust with a fork to prevent bubbling, and bake for 15-20 minutes until lightly golden.
- Once baked, remove the crust from the oven and let it cool slightly before adding your desired filling. Enjoy your homemade Ballymaloe Creamed Butter Pastry!
Tips
- Use Softened Butter: Ensure your butter is at room temperature for easier blending. This will help create that coveted flaky texture.
- Don’t Overmix: When combining the dough, mix just until it comes together. Overmixing can lead to a tough crust.
- Chill the Dough: Allowing the dough to rest in the refrigerator for at least 15 minutes is crucial. This helps it firm up, making it easier to roll out and preventing shrinkage during baking.
- Flour Your Surface: When rolling out the pastry, use a generous amount of flour on your work surface and rolling pin to prevent sticking.
- Blind Baking: If your recipe requires a pre-baked crust, remember to prick the bottom with a fork to prevent bubbling, and keep an eye on it to achieve that perfect golden color.
- Experiment with Fillings: This versatile pastry works beautifully with a variety of sweet and savory fillings—don't hesitate to get creative!
Nutrition Facts
Calories: kcal
Carbohydrates: 94g
Protein: 12g
Fat: 88g
Saturated Fat: 55g
Cholesterol: 310mg
