Directions
Step 1
In a small, heavy pot over medium warmth, soften the butter, stirring and scraping the underside of the pot with a silicone spatula, till it’s calmly browned and smells nutty, 6–10 minutes. Instantly pour it right into a heatproof bowl and refrigerate till strong, a minimum of 3 hours. (If storing for longer, cowl with plastic wrap.) Set the butter apart at room temperature till softened.
Step 2
In a big bowl, whisk collectively the flour, graham cracker crumbs, and salt. In a second giant bowl, utilizing a wood spoon or hand mixer, beat the browned butter and brown sugar till easy and fluffy, 3–5 minutes. Beat within the egg and vanilla, then stir within the graham cracker combination simply till mixed.
Step 3
Divide the dough into 1-inch-thick disks and wrap tightly in plastic. Refrigerate till agency, a minimum of 2 hours, or freeze for as much as 3 months.
Step 4
Break the dough into chunks and press it into pie plates or tart pans in an excellent layer, about ¼ inch thick for full-sized pies or tarts or ⅛ inch thick for miniatures. Chill the shells till agency, a minimum of half-hour, then line with greased parchment paper, fill with pie weights, and bake in a preheated 350°F oven till the crust is toasty and appears dry, 8–10 minutes for minis or 12–quarter-hour for full-sized.
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In a small, heavy pot over medium warmth, soften the butter, stirring and scraping the underside of the pot with a silicone spatula, till it’s calmly browned and smells nutty, 6–10 minutes. Instantly pour it right into a heatproof bowl and refrigerate till strong, a minimum of 3 hours. (If storing for longer, cowl with plastic wrap.) Set the butter apart at room temperature till softened.
-
In a big bowl, whisk collectively the flour, graham cracker crumbs, and salt. In a second giant bowl, utilizing a wood spoon or hand mixer, beat the browned butter and brown sugar till easy and fluffy, 3–5 minutes. Beat within the egg and vanilla, then stir within the graham cracker combination simply till mixed.
-
Divide the dough into 1-inch-thick disks and wrap tightly in plastic. Refrigerate till agency, a minimum of 2 hours, or freeze for as much as 3 months.
-
Break the dough into chunks and press it into pie plates or tart pans in an excellent layer, about ¼ inch thick for full-sized pies or tarts or ⅛ inch thick for miniatures. Chill the shells till agency, a minimum of half-hour, then line with greased parchment paper, fill with pie weights, and bake in a preheated 350°F oven till the crust is toasty and appears dry, 8–10 minutes for minis or 12–quarter-hour for full-sized.
