Brown Butter Pie Crust is the ultimate pastry to elevate any pie flavor. It’s nutty, sweet, luxuriously rich, buttery, and will become your go-to pie crust.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 8
Ingredients
1cup(226g)unsalted butter
3cups(390g)all-purpose flour
1tablespoongranulated sugar
1teaspoonsalt
1large egg
⅓cup(80ml)ice water
Instructions
Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside. Cook until brown bits develop in the bottom of the pan and the butter turns a light golden color, about 8 minutes. Remove from heat.
Line a small bowl with foil, letting some excess to hang over the sides. Pour the brown butter into the bowl, leaving behind the dark bits in the bottom of the pot. Freeze for 1 hour.
Remove the solidified brown butter from the bowl and cut into small chunks.
In a large mixing bowl, combine the flour, sugar, salt, and brown butter. Use a pastry cutter, fork, or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
Whisk the egg and ice water together until well combined. Drizzle over the flour mixture and toss with a fork until the dough comes together. If the dough is too dry, add more ice water, one tablespoon at a time until moist enough to stick together.
Divide the dough into two equal size balls. Flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
With a rolling pin, roll the dough into a 12-inch circle. Place it in a 9-inch pie pan gently without stretching it. Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits up on the rim of the pan and flute as desired.
If you are using the second disc for a double pastry pie:
Roll the second ball of dough into a 12-inch circle. Cut slits in the center and gently place the dough over your filled pie. Crimp the edges as desired and baked as directed for the recipe.
Notes
Make ahead tip
Prepare the pie dough through step 6 and freeze the discs for up to 3 months. Thaw in the refrigerator overnight before using.