Almond-Browned Butter Pie Dough
Makes 1 piecrust
  • 1 cup (227 grams) unsalted butter
  • 2¼ cups (281 grams) all-purpose flour
  • ¾ cup (72 grams) super-fine almond flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 large egg (50 grams)
  • ¼ cup (60 grams) cold water
  1. Line a small bowl with foil, letting excess extend over sides of bowl.
  2. In a small heavy-bottomed saucepan, heat butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, 6 to 8 minutes. Remove from heat, and pour butter into prepared bowl. Freeze for 1 hour.
  3. Using excess foil as handles, remove butter, and cut into small cubes.
  4. In the work bowl of a food processor, pulse together flours, sugar, and salt until combined. Add browned butter, and pulse until mixture is crumbly. With processor running, gradually add egg and ¼ cup (60 grams) cold water until dough begins to come together.
  5. Turn out dough onto a lightly floured surface. Knead until dough comes together, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
Recipe by Bake from Scratch at