
SERVINGS: 8
TIME: 1 1/2 TO 2 HOURS (WITH PIE DOUGH)
A couple of speedy and apathetic stunts are inside this formula: I rush things along like never before nowadays, making a pie mixture and thudding the wrapped stuffed directly in the freezer for around 20 minutes until firm, yet kindly watch out for it, we don’t need it completely frozen.
CRUST
- 1 1/4 cups (155 grams) of all-purpose flour
- 1 1/2 teaspoons (6 grams) granulated sugar
- 1/2 teaspoon (3 grams) fine sea or table salt
- 1/2 cup (4 ounces or 115 grams) cold unsalted butter, cut into chunks
- 1/4 cup (60 ml) very cold water
FILLING
- 1/2 cup (4 ounces or 115 grams) cold unsalted butter
- 1 3/4 cups (335 grams) light or dark brown sugar (dark used here for darkest color; both work)
- 1/2 teaspoon coarse or flaky sea salt, plus more to taste
- 2/3 cup (160 ml)