In a saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter turns a golden brown color and gives off a nutty aroma. Be careful not to let it burn. Once browned, remove from heat and let it cool slightly.
Pour brown butter into a parchment paper-lined freezer-safe dish and freeze until solid.
Prepare the dough
In a mixing bowl, whisk together the flour, sugar, and salt.
Cut butter into the dry ingredients until the dough resembles coarse crumbs.
Gradually add the ice water, a few tablespoons at a time, and mix until the dough just holds together when pinched.
Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Assemble the pie
Once chilled, remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
On a lightly floured surface, roll out one disk of dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish.
Either blind bake (instructions in post above) or completely assemble the pie by adding the prepared filling.
Roll out the second disk of dough for the top crust. Seal by crimping the sides with a fork. Brush with egg wash. Sprinkle with cinnamon sugar (optional).
Bake
Preheat the oven to 425 degrees Fahrenheit (220°C).
Place the pie in oven for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit (175°C) and continue baking for 40 to 50 minutes, or until the crust is golden brown and the filling is set.