Brown Butter Pie Crust
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.
Servings 8
Ingredients
- ½ cup (113 g) unsalted butter
- 1 ½ cups (195 g) all-purpose flour
- ½ teaspoon salt
- 5 tablespoons (71 ml) 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 heatproof bowl with foil, letting some excess hang over the sides. Pour the brown butter into the bowl and refrigerate for 2 hours until solidified.
- Remove the solidified brown butter from the bowl and cut into small chunks.
- In a large mixing bowl, combine the flour, 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.
- Drizzle 4 tablespoons of the ice water 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.
- Shape the dough into a ball and flatten 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.
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.