browned butter butterscotch pie

Ingredients

• 1/3 cup ice cold water
• 1 tsp white vineagr
• 1½ cups (190g) all-purpose flour
• 10 tbsp cold unsalted Plugrà® Premium European Style Butter, cut into pieces
• ½ tsp fine sea salt
• 1 tbsp sugar
• 5 tbsp unsalted Plugrà® Premium European Style Butter, divided
• 2¾ cups half & half, divided
• 1 cup lightly packed dark brown sugar
• ¼ cup cornstarch
• ¾ tsp fine sea salt
• 3 large egg yolks (whites saved for meringue)
• 1½ tsp vanilla extract
• 3 egg whites
• ¾ cup granulated sugar
• ½ tsp vanilla extract