Brown Butter Pie Crust
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Learn how to make Brown Butter Pie Crust in this easy step by step tutorial. You can use this brown butter pie crust for any pie recipe that calls for a butter pie crust!
If you love pie as much as I do, be sure to check out some of my other pie tutorials such as All Butter Pie Crust, How to Roll Out a Pie, or How to Lattice a Pie Crust.
Table of Contents
If you’re new to brown butter, let me introduce you. Brown butter is like regular butter’s better looking older brother. Like damn… how did I not know about you? Haha! Brown butter is the process of heating regular butter until the milk solids brown (or caramelize). This creates a nutty, toasted, and caramelized flavor that brings so much depth to baked goods.
I have an entire post dedicated to How to Make Brown Butter. So, if you’re new to this process head over there for all the information, tips, and tricks to this magical ingredient. This recipe for Brown Butter Pie Crust, takes my All Butter Pie Crust to the next level, simply by browning the butter. This creates a speckled pie crust that’s flecked with browned butter’s famous toasted milk solids for so much flavor in your pie!
Why You’ll Love This Recipe
3 Ingredients: This recipe only has 3 ingredients, well 2 really, because water really doesn’t count! All you need is salted butter and all purpose flour.
Easy: This recipe is just as easy as making my traditional All Butter Pie Crust, with just the addition of browning the butter. So, if you are familiar with making pie crust you can easily make this recipe!
So Much Flavor: The addition of brown butter adds so much flavor to this pie crust! It adds a nutty, sweet, and caramelized element that goes so well with apples, pecans, chocolate and more.
Use for Any Pie: You can use this Brown Butter Pie Crust for any pie recipe that calls for a butter pie crust. This recipe will make a traditional double crust or you can split the dough in half and get two bottom only crusts or two galettes.
Make Ahead: This is a great recipe to make ahead of time. You can even freeze this if you want to prep more than 2 days in advance. Make sure you allow 24 hours for thaw time if you freeze.
Ingredients
- Butter: I use Organic Valley Salted Butter. The quality of your butter really matters in something like pie crust because it’s all about the butter! So splurge for the good stuff.
- All Purpose Flour: My favorite is Cairnspring Mills and it’s what I’m using here.
- Water: You’ll need cold water, which helps create a buttery, flaky crust.
Tools
- Scale: Using a digital food scale is best, especially for something like pie! The ratio of ingredients really matter, so using a scale will ensure you have the correct measurements.
- 3-Quart Pot: I use a 3-quart pot to brown the butter. Don’t go smaller as it can bubble over (I know from experience!).
- Parchment Paper: I highly recommend using parchment paper to chill the brown butter as it will make removing it so much easier.
- Stand Mixer: I use my stand mixer to make the pie crust, but this part is optional. You can also just use a bowl and your hands.
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Step by Step Instructions
Step 1
To brown the butter: Add the butter to a 3-quart pot and put over low/medium heat. Allow the butter to melt then stir while it cooks until it turns a golden brown color with small brown specs. It may bubble up, if that happens, just remove from heat for a moment until it calms down so you can keep an eye on the color as it can happen quickly at this stage. Once the butter is browned, remove from the heat.
Step 2
Transfer the butter to a Tupperware that’s lined with parchment paper. Lining the Tupperware with parchment paper will help remove it easier once it’s cooled and I highly recommend doing this step.
Step 3
Allow the butter to chill in the fridge for at least 4 hours or overnight until it’s solid.
Step 4
Remove it from the Tupperware and weigh the butter. It should be 170 grams, but if you have more you can save that little extra for cinnamon sugar toast, waffles, or pancakes.
Step 5
Chop the 170 grams of browned butter into small cubes. Add to a stand mixer fitted with the paddle attachment.
Step 6
Add in the flour and mix on low until the mixture looks like wet sand. Immediately add in the cold water and mix just until combined. Do not over mix, you can finish mixing with your hands. If you see large pieces of butter just squish them between your fingers to combine.
Step 7
Depending on what kind of pie you are baking, you can divide the dough accordingly. If you’re making a traditional double crust, then divide the dough into two pieces, the bottom weighing 326 grams and the top 184 grams. If you’re doing two galettes or two bottom only pie crusts, then divide the dough in half equally, which is about 255 grams each. Form each piece of dough into a round disk and wrap in plastic wrap.
Step 8
Store in the fridge for at least 24 hours before rolling out, but don’t leave it longer than 48 hours. If you want to make pie dough in advance of 48 hours, then you can freeze it at this stage. Then just thaw in the fridge for up to 24 hours before rolling out.
Baker’s Tips
- If you are new to browning butter, check out my tutorial How to Make Brown Butter for a more in depth guide and longer video on this process.
- I use a stand mixer to make the pie crust, but you can just use a bowl and your hands. If you are using this method, you just to squish the butter chunks and flour together with your hands until it looks like wet sand, then add in the water and mix to form a dough.
- You can use this in place of any butter pie crust in any recipe to give it more flavor.
- This is a 2 day process, so keep that in mind. It’s best to make the brown butter, let it sit overnight to chill. Then make the pie dough, let it sit overnight to chill. Then roll out the pie. Keep this is mind if you are planning for a holiday.
- If you want to freeze this Brown Butter Pie Crust, you can do that. Just pop the plastic wrapped dough in the freezer. Thaw them for 24 hours in the fridge before you plan to roll out the pie.
FAQ’s
Yes, if you prefer you can use unsalted butter. I would add 1/2 teaspoon of salt to the butter if you do that though.
Yes, you actually have to make in advance of when you plan to make pie. The brown butter needs to solidify which can take a few hours or you can leave overnight before you can make the pie crust. You can make the brown butter up to a week in advance as well, stored in the fridge. Then you can remove it anytime to make the crust.
Brown butter adds a nutty, sweet, and caramelized flavor to the crust. This goes so well with apples! Try my Brown Butter Apple Pie recipe. It also goes really well with pecans, you can use this pie crust recipe in my Honey Pecan Pie. I also recommend this with any kind of stone fruit — peaches, apricots, or plums also pair very well with this. And, berries are also great with this too!
Craving More?
Brown Butter Pie Crust
Equipment
- Stand Mixer (optional)
Ingredients
- 226 grams salted butter
- 255 grams all purpose flour
- ½ cup cold water
Instructions
- To brown the butter: Add the butter to a 3-quart pot and put over low/medium heat. Allow the butter to melt then stir while it cooks until it turns a golden brown color with small brown specs. It may bubble up, if that happens, just remove from heat for a moment until it calms down so you can keep an eye on the color as it can happen quickly at this stage. Once the butter is browned, remove from the heat.
- Transfer the butter to a Tupperware that’s lined with parchment paper. Lining the Tupperware with parchment paper will help remove it easier once it’s cooled and I highly recommend doing this step.
- Allow the butter to chill in the fridge for at least 4 hours or overnight until it’s solid.
- Remove it from the Tupperware and weigh the butter. It should be 170 grams, but if you have more you can save that little extra for cinnamon sugar toast, waffles, or pancakes.
- Chop the 170 grams of browned butter into small cubes. Add to a stand mixer fitted with the paddle attachment.
- Add in the flour and mix on low until the mixture looks like wet sand. Immediately add in the cold water and mix just until combined. Do not over mix, you can finish mixing with your hands. If you see large pieces of butter just squish them between your fingers to combine.
- Depending on what kind of pie you are baking, you can divide the dough accordingly. If you’re making a traditional double crust, then divide the dough into two pieces, the bottom weighing 326 grams and the top 184 grams. If you’re doing two galettes or two bottom only pie crusts, then divide the dough in half equally, which is about 255 grams each. Form each piece of dough into a round disk and wrap in plastic wrap.
- Store in the fridge for at least 24 hours before rolling out, but don’t leave it longer than 48 hours. If you want to make pie dough in advance of 48 hours, then you can freeze it at this stage. Then just thaw in the fridge for up to 24 hours before rolling out.
Video
Notes
Nutrition
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