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Overhead view of homemade brown butter pie crust pressed into a round pie pan with crimped edges, alongside a wooden rolling pin on a pink surface.
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Browned Butter Pie Crust
Prep Time
15 mins
Chill Time
3 hrs
Total Time
3 hrs 15 mins
 

My Brown Butter Pie Crust adds rich, nutty flavor and a flaky texture to sweet pies and savory tarts with one simple upgrade.

Servings: 1 pie crust
Author: Gemma Stafford
Ingredients
  • ½ cup (4 oz/115 g) butter , diced (salted or unsalted)
  • 1 ⅓ cups (6 ½ oz/185 g) all-purpose flour
  • 1 tablespoon powdered sugar
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 3-4 tablespoons ice water
Instructions
To Make the Brown Butter

  1. Place a small heatproof bowl near the stove.

  2. Melt the butter in a light-colored skillet over low heat.
  3. Continue cooking, stirring constantly, until the butter turns a rich brown color and smells nutty, about 5 minutes.
  4. Immediately transfer the browned butter to the prepared bowl to stop the cooking.
  5. Refrigerate until solidified, about 2 hours.
To Make the Brown Butter Pie Crust

  1. In a medium bowl, whisk together the flour, powdered suagr, and salt.

  2. Scoop out the browned butter into the dry ingredients and cut it in with a pastry blender (or using your fingertips) until the mixture resembles coarse crumbs.

  3. In a small bowl, whisk the egg yolk and 3 tablespoons of water.

  4. Stir into the flour mixture and bring together quickly to form a dough. Add the extra tablespoon of water if the dough seems very dry and crumbly.

  5. Shape into a disc, wrap with cling film, and chill for at least 1 hour and up to 2 days before using. It can also be frozen for up to 8 weeks.

  6. Use it to make your favorite pie and bake according to the recipe.

Recipe Notes
  • Single-crust recipe. Note that this recipe makes one pie crust, enough for a single-crust pie or tart. You can easily double it for a two-crust pie.
  • Use the best pan. I recommend using a heavy-bottomed, light-colored skillet or saucepan. You'll get more even, controlled browning, and it will be easier to see the butter browning. I use a stainless steel pan. For more detailed expert tips, check out my guide How to Brown Butter. 
  • Take your time. Do not try to speed up the process by turning up the heat, or you will burn the butter.
  • Watch carefully and stir constantly. When browning the butter, it can go from perfectly browned to burnt in a few seconds, so watch it carefully and take off the heat as soon as it smells nutty.
  • Don't strain the brown butter! The golden brown specks are toasted milk solids, and they give the brown butter its deep flavor.
  • Chill the browned butter completely. Be sure to chill the browned butter until solid (at least two hours) before cutting it into the flour to ensure a flaky crust.
  • Omit sugar for a savory crust. If you would like to use this crust for a savory recipe, just leave the powdered sugar out of the recipe.
  • Egg-free crust option. For an egg-free version, leave out the yolk and increase the water to 4-5 tablespoons.
  • Use a light hand. Handle the dough as little as possible in order to retain pieces of butter in the dough. This will make your crust flaky.
  • Chill the dough disc. Refrigerate the dough disc for at least an hour and up to two days before using. Chilling makes the dough easier to roll out.
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