Brown Butter Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a large bowl, whisk together the flour, confectioners' sugar, and salt. Add the cold unsalted butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually pour in the cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Use cold ingredients and handle the dough gently to prevent it from becoming tough.

3. 3

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm (1/8 inch). Transfer the dough to a 23 cm (9 inch) tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.

   Tip: Use a light touch to avoid stretching the dough.

4. 4

   In a separate bowl, whisk together the brown sugar, granulated sugar, and egg yolk until well combined. Add the heavy cream and vanilla extract, whisking until smooth.

   Tip: Use room temperature ingredients for the best results.

5. 5

   Pour the sugar mixture into the prepared tart crust. Drizzle the unsalted butter over the top.

   Tip: The butter will brown during baking, which is a sign of a well-made pie.

6. 6

   Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is set.

   Tip: Check the pie every 10 minutes to avoid overbrowning.

7. 7

   Remove the pie from the oven and let it cool completely on a wire rack.

   Tip: This will help the filling set and the crust to retain its shape.

8. 8

   Once the pie has cooled, use a skewer to create a design on the surface of the filling.

   Tip: This adds a decorative touch and helps to prevent the filling from becoming too runny.