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.

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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma