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Epicurious

Pie Crumb

These crumbs give all the flavor and none of the fuss of a traditional pie crust.

Recipe information

  • Yield

    Makes about 350 g (2 3/4 cups)

Ingredients

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)

Preparation

  1. Step 1

    Heat the oven to 350°F.

    Step 2

    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.

    Step 3

    Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.

    Step 4

    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.

    Step 5

    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.

  2. Elsewhere in this book

    Step 6

    Pie crumbs are used in the Apple Pie Layer Cake (page 157).

Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
TagsPieDessertMake AheadBakingStand MixerCookbooks
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