Browned Butter Pie Crust

In a medium saucepan over medium heat, melt butter and swirl occasionally until it is browned. Don’t stir with any kind of tool. Just pick up the saucepan and swirl to keep the milk solids from sticking and burning. This should take about 10 minutes. You want to remove the butter as soon as it becomes golden brown. If you don’t pay attention, it will burn very quickly.

Let butter cool slightly and pour into an ice cube mold. Once butter has cooled down to almost room temperature, wrap tightly with plastic wrap and put mold in the freezer. Chill for at least one hour.

Once butter has chilled thoroughly, cut the cubes into smaller pieces, about the size of dimes, and put them in the refrigerator until you use them.

Add flour and salt into a food processor and pulse 2 or 3 times to combine. Add butter pieces and pulse about 10-15 times, or until the biggest butter pieces are about the size of peas.

While food processor is running, add water and vinegar to butter flour mixture, and stop as soon as the liquid is incorporated.

Separate dough into two parts, and wrap each in separate sheets of plastic wrap. Shape each wrapped dough ball into a disc, and refrigerate for at least 2 hours, or overnight.

Crust is ready to roll out and use in any double crust pie recipe you can think of.