Crust
Step 1
Whisk 1⅔ cups (208 g) all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. baking powder in a big bowl. Add 2 oz. chilled cream cheese, reduce into 1″ items, and rub into dry substances together with your fingers till included (combination will look very shaggy). Add 10 Tbsp. chilled unsalted butter, sliced ½” thick, and toss to coat in flour, then smash together with your fingers into smaller, flatter items (about chickpea-size). Make a properly within the middle and pour in ¼ cup ice water. Toss with a fork or your fingers to distribute. Knead dough in bowl a pair occasions to deliver collectively (some dry bits could stay).
Step 2
Flip dough out onto a floor frivolously dusted with rice flour or all-purpose flour; mud high of dough with rice flour. Roll out to a ½”-thick rectangle. Fold in half, rotate 90°, and fold in half once more. Roll out to a ½”-thick rectangle and repeat folding course of, dusting with extra rice flour as wanted to stop sticking. Pat dough right into a ½”-thick disk; wrap tightly in plastic. Chill no less than 2 hours and, ideally, as much as 12 hours.
Step 3
Let dough sit at room temperature 5 minutes. Unwrap and roll out on a floor frivolously dusted with rice flour to a 12″ spherical about ⅛” thick. Brush extra rice flour from dough and thoroughly switch to a 9″-diameter pie dish, ideally steel. Raise edges and permit dough to stoop down into pan, then press firmly into backside and sides. Trim, leaving about 1″ overhang. Fold overhang beneath and press firmly to seal; crimp edges if desired. Prick backside and sides of crust at common intervals with a fork. Chill quarter-hour.
Step 4
In the meantime, place a rack in decrease third of oven and preheat to 375°.
Step 5
Place crust on a parchment-lined rimmed baking sheet. Line crust with 2 sheets of parchment paper (crumple parchment, then unfold so it molds to crust higher) and fill with pie weights or dried beans. Bake till edges are golden brown and backside is opaque (fastidiously carry parchment to test), 30–35 minutes.
Step 6
Take away crust from oven; scale back oven temperature to 325°. Raise out parchment with weights. Return crust to oven and bake till backside and sides are evenly golden brown, 25–half-hour. Switch blind-baked crust to a wire rack; let cool.
Do Forward: Dough might be made 1 month forward; double wrap in plastic and freeze as an alternative of chilling. Thaw in a single day in fridge earlier than utilizing. Crust might be blind baked 2 days forward; retailer loosely wrapped at room temperature.
Filling and Meeting
Step 7
Place a rack in decrease third of oven and preheat to 375°. Prepare dinner ½ cup (1 stick) unsalted butter in a medium saucepan over medium warmth, stirring usually, till it foams, then browns, 5–8 minutes. Let cool 5 minutes.
Step 8
Course of ⅔ cup (133 g) darkish brown sugar, 2 Tbsp. all-purpose flour, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. floor cinnamon, ¼ tsp. freshly grated nutmeg, and ¼ tsp. floor allspice in a meals processor or blender till mixed and no lumps of sugar stay. Add 3 giant eggs, 1 cup well-shaken buttermilk, 2 Tbsp. darkish rum, and 1 tsp. vanilla extract and course of till easy. Fastidiously pour in butter, scraping pan with a rubber spatula to get all of the brown bits; course of till mixed. Scrape filling into crust.
Step 9
Bake pie till filling is ready across the edges and solely jiggles very barely within the middle when gently shaken, 35–45 minutes. Switch to a wire rack and let cool no less than half-hour.
Step 10
Mud pie generously with powdered sugar simply earlier than serving.
Do Forward: Pie might be baked 1 day forward. Cowl and chill.
