Browned Butter Pear Pie

For the Pie Crust: In a large skillet, melt butter over medium heat. Cook, stirring occasionally, until butter begins to brown and smells nutty and fragrant, 6–8 minutes. Pour into a shallow dish (including browned bits) and freeze until solid.

In a food processor, pulse flour and salt to combine. Add cold butter; pulse until crumbly with pea-size pieces.

With processor running, slowly add ½ cup ice water just until dough comes together. Add more water, 1 tablespoon at a time, if needed.

Divide dough in half; shape into disks, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days, or freeze up to 3 months.

For the Pear Filling: In a large skillet, melt butter over medium heat. Cook, stirring occasionally, until butter begins to brown and smells nutty and fragrant, 4–6 minutes. Remove from heat; stir in pears until well coated.

In a medium bowl, whisk together sugars, cornstarch, cinnamon, salt, and nutmeg.

Return skillet to medium-low heat; stir in sugar mixture. Cook, stirring frequently, until pears are fork-tender and the liquid is thick and translucent, 7–10 minutes. Transfer mixture to a large heatproof bowl; stir in lemon juice. Let cool completely.

For the Pie: Let Browned Butter Pie Dough stand at room temperature for 10 minutes. On a lightly floured surface, roll half of dough into a 12-inch circle (about ⅛ inch thick). Transfer to a 9-inch deep-dish pie pan, pressing into bottom and up sides. Spread cooled pear mixture evenly into prepared crust.

Roll remaining dough into a 12-inch circle. Place over filling and press edges of top and bottom doughs together; trim excess to ½ inch beyond pan edge. Fold under and crimp as desired. Freeze for 15 minutes.

Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C).

Turn dough onto a floured surface, pat into a square, fold in half, turn, and fold again. Roll to 1-inch thickness and cut 12 biscuits with a 3-inch cutter, re-rolling scraps as needed.

Arrange biscuits on the baking sheet, brush with buttermilk, and bake 18–22 minutes, until tall and golden. Cool slightly on a rack.

Whisk together egg and water; lightly brush on pie, avoiding crimped edges. Cut 4 slits in top crust to vent. Sprinkle granulated sugar on top.

Bake until crust is golden brown and filling is bubbling, 45–50 minutes. Let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.

Squeeze roasted garlic into softened Plugrà butter and mix until smooth. Serve with warm biscuits.