Brown Butter Butternut Pies with Pecan Streusel

Steps

1. Make the crust first: whisk 340 g of the flour with the granulated sugar and 4 g of the salt. Cut in the 225 g of cold cubed butter until the pieces are pea-sized.
2. Drizzle in the ice-cold water a little at a time, tossing with a fork until the dough just holds together. Divide in half, flatten into two disks, wrap and chill at least 1 hour.
3. While the dough chills, heat the oven to 400°F (200°C). Toss the butternut with the canola oil on a sheet pan and roast 35–40 minutes until very tender. Cool slightly.
4. Brown 40 g of the butter in a small saucepan over medium heat, swirling, until it smells nutty and the solids turn golden, about 5 minutes. Set aside to cool.
5. Blend the roasted butternut and the pumpkin puree in a food processor until completely smooth.
6. Make the filling: whisk the squash puree with the browned butter, the egg, the heavy cream, 180 g of the brown sugar, the molasses, the ginger, the cinnamon, the nutmeg, the vanilla and 3 g of the salt until smooth.
7. Make the streusel: rub together the remaining 60 g of flour, the remaining 60 g of brown sugar, the remaining 1 g of salt and the 50 g of softened butter until crumbly, then stir in the pecans. Chill until needed.
8. Roll each dough disk into a 12-inch round, fit into two 9-inch pie plates and crimp the edges. Chill 15 minutes. Keep the oven at 400°F (200°C).
9. Line the crusts with foil and pie weights and blind bake 15 minutes; remove the weights and bake 5 minutes more until pale golden. Lower the oven to 350°F (175°C).
10. Divide the filling between the warm crusts. Bake 25 minutes, then scatter half the streusel over each pie and bake 20–25 minutes more, until the edges are set, the center jiggles slightly and the custard reaches 160°F (71°C).
11. Cool the pies on a rack at least 3 hours to set, then cut each into 6 slices.