PIE CRUMB

Pie Crumb image

Yield Makes about 350 g (2 3/4 cups)

Number Of Ingredients 5

240 g flour (1 1/2 cups)
18 g sugar (2 tablespoons)
3 g kosher salt (3/4 teaspoon)
115 g butter, melted [8 tablespoons (1 stick)]
20 g water (1 1/2 tablespoons)

Steps:

Heat the oven to 350°F.
Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.
Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 25 minutes, breaking them up occasionally. The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
Let the crumbs cool completely before using in a recipe or eating. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
Pie crumbs are used in the Apple Pie Layer Cake (page 157).