Wash the Belgian endives. Remove outer leaves. Cut the Belgian endive in half lengthwise or cut horizontally in slices. (If you cut horizontally, watch that the slices don't fall apart as you cook them).
Melt 75 grams of butter in a pan over a medium heat. Add the Belgian endives, salt and pepper and sautee until the endives become tender (about 30 minutes. Turn over to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.
Preheat oven to 180 C / 350 F. Put 2 tbsp of brown sugar in the bottom of your pie dish. Spread about 25 g of butter in pieces with the sugar. Place the Belgian endives (cut side facing up) along the bottom in a decorative way.
Prick the pastry crust dough several times. Place the pastry crust dough over the Belgian endives and fold the crust into the inside of the dish. Do not put the crust over outside edge of the dish or else you will have a hard time turning the pie out after it is cooked.
Put the pie dish in the oven and cook about 20-25 minutes or until the pie crust is golden brown on top.
Remove pie from oven and let cool about 10 to 15 minutes before turning it over onto a clean platter. I sometimes use another pie dish of the same size to place over and then turn upside down.