Brown Butter Rum Crust

Instructions

1. In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns a deep golden brown color and emits a nutty aroma, about 5-7 minutes, swirling frequently to prevent burning. Remove from heat and pour into a heatproof container to cool.

2. In a mixing bowl, combine the flour and salt. Mix briefly to distribute the salt evenly.

3. Add the brown butter to the flour mixture. Using a pastry cutter or fingers, work the butter into the flour until it resembles coarse crumbs and holds together when squeezed.

4. Drizzle the dark rum over the flour-butter mixture. Use a fork to lightly incorporate the rum evenly.

5. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. The dough should be shaggy but hold together when pressed. Avoid overworking.

6. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

7. Remove the dough from refrigerator and let sit at room temperature for a few minutes. On a lightly floured surface, roll out the dough into a circle slightly larger than your pie or tart pan.

8. Transfer the rolled dough to the pan. Press gently into corners and trim excess. Crimp edges decoratively.

9. If pre-baking is required, line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for about 15 minutes. Remove weights and parchment, then bake an additional 5-10 minutes until lightly golden.

10. Fill and bake according to your pie or tart recipe instructions.