Bo Friberg

Brown Sugar Crust

Preparation info

  • Yield:

    2 pounds

    • Difficulty

      Easy

Appears in

top 1000The Professional Pastry Chef

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 10 ounces (285 g) unsalted butter, at room temperature
  • 8 ounces (225

Method

  1. Place the butter, brown sugar, and egg in a mixing bowl. Mix at low speed, using the dough hook attachment, until the ingredients are just combined.
  2. Add the flour and continue to mix until the dough is smooth, scraping down the sides of the mixing bowl once or twice. Do not mix any longer than necessary.
  3. Refrigerate the dough until it is firm enough t