Brown Butter Pie Crust

Are you ready to take your pie game to the next level? Say hello to the brown butter pie crust! This delightful twist on the classic pie crust adds a rich, nutty flavor that pairs perfectly with a variety of fillings (truly, all of them). I haven’t made a regular pie crust since tasting this brown butter pie crust. It’s worth the extra bit of effort every single time. Whether you’re baking a sweet fruit pie or a savory quiche, this brown butter pie crust is sure to impress your family and friends.

Your grocery list

Baking items

• All-purpose flour
• White sugar
• Kosher salt

Dairy

• Unsalted butter
• Large egg (for optional egg wash)

Equipment/tools you’ll need

• Saucepan
• Rubber spatula
• Parchment paper
• Freezer-safe dish
• Large mixing bowl
• Pastry cutter or fork (for cutting butter into dry ingredients)
• Measuring cups/spoons
• Whisk
• Rolling pin
• Pie dish
• Plastic wrap
• Pastry brush

Making the brown butter pie crust

Step 1: Brown and Freeze the Butter

• In a saucepan over medium heat, melt the butter. Once melted, continue to cook, stirring frequently, until the butter turns a golden brown color and gives off a nutty aroma. Be careful not to let it burn. Once browned, remove from heat and let it cool slightly.
• Place enough parchment paper in a freezer-safe dish to cover the bottom and up the sides. Pour in brown butter and freeze until solid. NOTE: If you remember, stir the butter about 30 minutes into freezing to evenly distribute all the browned flavor bits throughout the butter instead of them sitting at the bottom.

Step 2: Prepare the Dough

• In a mixing bowl, whisk together the flour, sugar, and salt.
• Cut butter into the dry ingredients until the dough resembles coarse crumbs.

Step 3: Add Ice Water

• Gradually add the ice water, a few tablespoons at a time, and mix until the dough just holds together when pinched.

Step 4: Form the Dough

• Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

Step 5: Roll Out the Dough

• Once chilled, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
• On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish.

Step 6: Assemble the Pie

• Fill the pie according to your recipe, then roll out the second disk of dough for a double-crust pie, or use the second disk for another pie.

Step 7: Bake

• Follow the baking instructions for your specific pie recipe.

Tips and Variations

• For a sweeter crust, you can increase the sugar to 2 tablespoons.
• If you prefer a more savory crust, you can reduce the sugar to 1 teaspoon or omit it entirely.
• To enhance the nutty flavor, you can add a teaspoon of vanilla extract to the dough.
• Brushing the crust with an egg wash before baking will give it a beautiful golden color.
• For even more browning power, add a pinch of baking soda to your egg wash mixture before brushing the crust.