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4.85 from 13 votes
The Ballymaloe Creamed Butter Pie Crust is assembled into a pie pan with fluted edge. The flour shaker is in the top left corner, the wooden rolling pin with red handles is on the right side.
Print Recipe
Ballymaloe Creamed Butter Pastry
Prep Time
10 mins
Cook time depends on pie recipe
45 mins
Total Time
55 mins
 

Unlock pastry perfection with Ballymaloe Creamed Butter Pastry – a rich, delicate masterpiece for your culinary creations.

Servings: 1 large pie crust
Author: Ballymaloe Cookery School
Ingredients
  • ½ cup (4 oz/115 g) butter, softened
  • 2 tablespoons granulated sugar
  • 1 large egg , at room temperature
  • 1¼ cups (6¼ oz/177 g) all-purpose flour
Instructions

  1. In the bowl of a stand mixer fitted with a paddle attachment (or with a medium bowl and wooden spoon), cream the butter and sugar on medium speed for 2 minutes, until light and fluffy.

  2. Beat in the egg and scrape down the side of the bowl once or twice to ensure even mixing.

  3. Turn the mixer to low and mix in the flour until just combined.

  4. Shape the dough into a flat disc and refrigerate for at least 2 hours (up to 2 days) before using. For longer storage, freeze for up to 2 months. Defrost in the refrigerator overnight.