Browned Butter Pie Crust

STEP 1

Melt butter in small saucepan over medium heat. Cook, watching closely, 5-7 minutes or until butter foams and turns golden brown. Immediately remove from heat. Pour butter into medium bowl, scraping bottom of pan to get all the brown bits. Place in freezer; freeze, stirring occasionally, 30 minutes or until very firm.

Tip: Butter After Freezing

STEP 2

Heat oven to 475°F.

STEP 3

Add flour to browned butter in bowl; cut in with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough cold water with fork just until flour is moistened.

STEP 4

1-crust pie: Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Fill and bake according to pie recipe directions.

Bake unfilled pie shell: Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and side. Trim crust to 1/2 inch from edge of pan; crimp or flute edge. Prick crust all over with fork. Place sheet of parchment in crust to cover bottom and side; fill with rice, dried beans or pie weights to weigh down. Bake 10 minutes; remove weight and parchment. Continue baking 4-5 minutes or until lightly browned. Cool completely.

Tip: Unbaked and Baked Crusts