3-2-1

I ate the best pie crust I've ever eaten today.

According to my chef, butter is good. But how much better is butter when it's browned? It's sweet, nutty aroma steals my heart everytime. So pie dough (flour+butter+water) that has a brown crust is essentially an indirect form of browned butter, and how good might that be?

So incredibly good. The best I've ever had, in fact. The icing on the cake? I'll never forget the recipe and I'll start proving that I know right here, right now.

3 parts flour (soft wheat flour-- "soft" flour means there is less gluten in the flour which is what becomes tough if it is overworked, so soft wheat flours are less likely to be overworked and create tough finished products. An example of soft wheat flour is pastry flour)
2 parts solid fat (butter tastes best is most natural)
1 part water

1/2 oz salt/ 6 lbs dough
Combine the flour and salt in a mixing bowl. Add the cold butter in small cubes, toss them in the flour and squish them flat until they are the size of nickels, dimes, and quarters. Be very careful not to squish them too small. You want visible chunks of butter. Then add the water, and start roughly folding the dough over from the outside of the bowl to the center. Each time creating layers and combining the dough. Once the dough has come together in a solid piece (still with large chunks of butter) wrap it in plastic, parchment, or wax paper and store in the refrigerator until firm and cold (1-24 hours). Roll the cold dough out to fill a pie tin. Prepare the pie according to the filling and then bake at 425°F in a thin, reactive pan in order to create a crispy brown butter crust.

It's love. Truly.