Brown Sugar Crust

Preparation info

  • Yield:

    2 pounds

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


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


  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