Name: Brown Butter Pie Crust
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter; 1 1/2 cups (195 g) all-purpose flour; 1/2 teaspoon salt; 5 tablespoons (71 ml) ice water

Jump to Recipe·Leave a Review

This Brown Butter Pie Crust is a game-changing upgrade to the classic pie crust. With a nutty aroma and deep, rich flavor, this crust is buttery, slightly sweet, and guaranteed to elevate any pie—from fruit-filled to custard-based. Browning the butter adds complexity and warmth that sets this pastry apart from the ordinary.

Why You’ll Love This Recipe

If you’ve ever wanted your pie crust to be more than just a supporting act, this is the recipe for you. The browned butter gives it a toasty, caramelized note that perfectly complements both sweet and savory fillings. It’s tender, flaky, and melts in your mouth while adding an irresistible depth of flavor. Whether you’re baking a holiday pie or a weekend dessert, this crust will become your go-to base.

Brown Butter Pie Crust

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
all-purpose flour
salt
ice water

Directions

Brown the butter: In a small saucepan over medium heat, melt the butter while whisking frequently. The butter will foam and then subside. Continue cooking until brown bits form on the bottom and the liquid turns golden and fragrant, about 8 minutes.
Chill the butter: Line a heatproof bowl with foil and pour the browned butter into it. Refrigerate for 2 hours, or until fully solidified.
Prepare the dough base: Once solid, remove the butter from the bowl, peel away the foil, and cut the butter into small chunks.
Combine dry ingredients: In a large mixing bowl, whisk together flour and salt.
Cut in the brown butter: Add the browned butter chunks to the flour mixture. Use a pastry cutter, two knives, or a fork to cut the butter into the flour until it resembles coarse crumbs.
Add ice water: Drizzle 4 tablespoons of ice water over the mixture and toss gently with a fork. Add more water, one tablespoon at a time, until the dough holds together when pinched but isn’t wet or sticky.
Chill the dough: Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Roll out the crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle.
Transfer to pie pan: Carefully transfer the dough to a 9-inch pie pan. Gently press it into the pan without stretching. Trim the edges to leave a 1-inch overhang.
Finish edges: Fold the excess dough under itself so it rests on the rim of the pie pan. Crimp or flute as desired. Your crust is now ready to be blind baked or filled and baked, depending on your recipe.

Servings and timing

Servings: 8 (one 9-inch pie crust)
Prep time: 15 minutes
Cook time: 10 minutes (for browning butter)
Chill time: 2 hours + 30 minutes
Total time: 2 hours 55 minutes

Variations

Sweet version: Add 1 tablespoon of powdered sugar to the flour for dessert pies.
Savory version: Mix in 1 teaspoon of dried herbs like thyme or rosemary for a savory crust.
Whole wheat option: Replace up to ½ cup of the flour with whole wheat flour for a nutty twist.
Dairy-free version: Use a dairy-free butter alternative, but note that browning results will vary.

Storage/Reheating

Fridge: Wrap the dough tightly in plastic and refrigerate for up to 2 days.

Freezer: Freeze the dough disk or a fully shaped pie shell (unbaked) for up to 3 months. Thaw overnight in the fridge before using.

Reheat (if blind-baked): To re-crisp a pre-baked shell, place it in a 375ºF oven for 5–8 minutes.

FAQs

What does browned butter add to the pie crust?

Browned butter brings out a rich, nutty flavor that adds depth and a slight sweetness to the crust, enhancing both sweet and savory pies.

Can I use this crust for a savory pie?

Absolutely. Just skip any added sugar and it pairs beautifully with quiches, pot pies, and savory tarts.

Why do I have to refrigerate the browned butter?

Chilling it allows it to solidify again so it can be cut into the flour like traditional butter, which is essential for achieving a flaky texture.

Can I make the dough in a food processor?

Yes, just pulse the flour and salt, then add the chilled brown butter and pulse until crumbly. Slowly add water until it comes together.

What’s the best way to transfer the dough to the pie pan?

Gently roll the dough around your rolling pin, then unroll it over the pie pan for easier handling.

Do I need to blind bake this crust?

Only if your recipe calls for it (like in custard or cream pies). Follow blind baking instructions for best results.

Can I use this crust for a double-crust pie?

Yes, just double the recipe and divide the dough into two disks before chilling.

My dough cracked while rolling—what can I do?

Let it sit at room temperature for 5–10 minutes to soften slightly, then patch any cracks with trimmed dough scraps.

Can I use salted butter?

You can, but reduce or omit the added salt in the recipe to avoid over-seasoning.

Is this crust flaky or tender?

It’s both—thanks to the browned butter and proper chilling, the result is a beautifully flaky crust with tender richness.

Conclusion

This Brown Butter Pie Crust is a simple yet powerful way to transform any pie into something unforgettable. Whether you’re baking an apple pie, a pumpkin tart, or a savory quiche, the deep, nutty flavor from the browned butter adds a whole new dimension. Once you try it, you might never go back to regular pie crust again.