Pie topping
- Carbohydrate 63.9987042454937 g
- Cholesterol 152.515625065405 mg
- Fat 58.3785229423711 g
- Fiber 3.63501666959718 g
- Protein 8.95020042742671 g
- Saturated Fat 36.5766416824568 g
- Serving Size 1 1 Serving (157g)
- Sodium 1467.20066819041 mg
- Sugar 60.3636875758965 g
- Trans Fat 4.30962725206708 g
- Calories 810 calories
Step-by-step
- Blend with a pastry cutter or fork or pulse in a food processor until the mixture resembles coarse crumbs.
Butter temperature dictates the final particle size and structural integrity of a baked crumb topping. Managing the fat phase alongside storage variables ensures proper crumb formation.
- Keep the butter at 60 degrees Fahrenheit before cutting it into the dry ingredients to prevent complete liquefaction during blending.
- Pulse the mixture in a food processor for no longer than eight seconds to avoid generating a paste instead of coarse crumbs.
- Store the uncooked mixture in a freezer-safe bag for up to two months without losing its structural integrity.
- Bake frozen streusel directly on top of pies or muffins without thawing, adding three to five minutes to the total oven time to compensate for the initial temperature drop.
- Use light brown sugar for its molasses content, which contributes a chewier texture compared to white granulated sugar due to moisture retention.
Preserved nut meals lack the volatile oils found in freshly chopped pecans or walnuts, which directly impacts the aromatic profile of the baked crust. Raw nuts should be toasted at 350 degrees Fahrenheit for seven minutes prior to chopping to release bound essential oils before mixing them into the flour and fat base.
