Brown butter pie crust is flaky. We can cut the butter into the flour as usual after browning and chilling it, but the caramelized milk solids add flavor.
– 226 g butter 1 cup– 335 g all purpose flour about 2 ½ cup– 30 g granulated sugar 2 tablespoon– 1 teaspoon fine sea salt– 75g g sour cream about ¼ cup plus 1 tablespoon– 50 g ice cold water about 4 tablespoon– 1 teaspoon pure vanilla extract
INGREDIENTS
━━━━━━━━━━
INSTRUCTION
Butter should be browned. Fry butter in a light-colored pan over medium heat. As milk solids separate, butter will melt and sputter. Foaming will occur as they toast and brown.
STEP 1 .
To brown butter evenly, stir it every few minutes with a rubber spatula and scrape the pan sides.
STEP 2.
Move the butter to a heatproof bowl and scrape down the brown bits after it mostly stops foaming and there are a lot of milk solids in the bottom.
STEP 3.
The bowl should solidify in the fridge. Remember to stir it after 30–45 minutes to mix the brown butter bits into the creamy butter.
Make pie dough after the butter solidifies.
STEP 4.
Mix flour, sugar, and salt in a stand mixer. Cut cold, firm butter into 1-inch slices and add to dough. Mix on low until butter bits are kidney bean-sized.
STEP 5.
Stop and touch the mix. Fingers and thumbs flatten large butter pieces. Add sour cream, vanilla, and water to another bowl. Add to bowl and stir slowly. Done, dry, shaggy dough.
STEP 6.
Center a counter-top plastic wrap sheet with the dough ball. Wrap plastic loosely. Put it on a 4-inch disc. On counter, roll disk sides flat.
Chill crust 2–48 hours.