Brown Butter Pie & Tart Dough

Brown Butter Pie & Tart Dough


Makes 1 10" Pie Shell
  • 2 cups (235g) All Purpose Flour
  • 7 tbsp. (98g) Black & Bolyard® Original Brown Butter
  • 1 tsp. (3g) Kosher Salt
  • 6 Tbsp. (86g) Ice Cold Water


  1. Using a tablespoon, scoop the Black & Bolyard® Original Brown Butter onto a cookie sheet or small tray, leaving the small scoops of brown butter separated.
  2. Chill the brown butter in the fridge or freezer until firm.
  3. Meanwhile, measure out the flour and salt into a medium mixing bowl.
  4. Add the chilled brown butter to the dry ingredients and start working it into the mixture.
  5. Mix until small bits of brown butter remain, roughly 1/2″ (13mm) in size.
  6. Pour the ice cold water into the bowl and mix gently until the flour has roughly absorbed most of the liquid. Do not overwork the dough – some dry bits are okay.
  7. Once the dough stays together when squeezed in your hand, tightly wrap the mass in plastic wrap and flatten into an even disk about 1″(25mm) thick.
  8. Chill the dough in the fridge for approximately 1 hour before rolling out. Use as needed in recipe.
  9. To blind bake the pie dough, preheat the oven to 350°F. Pull the dough out of the fridge and let temper until slightly pliable.
  10. Roll out the tempered dough using additional flour as needed until it is big enough to fit into the pie tin.
  11. Prick the dough all over with a fork.
  12. Transfer the dough to the pie tin and blind bake for approximately 25 minutes.
  13. Cool on wire rack.