I had a pre-rolled piecrust that I had frozen in my pie pan. It's taken me years to realize that it's easier to roll out the two pie crusts and freeze one in the pan when I only need one, than to freeze the disk of pie dough for future use. It forces me to make another pie relatively quickly because the pie pan takes up a fair amount of real estate in the freezer and it eliminates the chances of me forgetting to use the second piece of pie dough.
I pulled out my frozen crust today and scanned the freezer for frozen fruit. I ended up making a peach raspberry pie and realized that I needed a topping. I decided to make a quick streusel and scanned the internet for a recipe. I found one from a trusted source but as I was mixing it up I realized that it was a little heavy on the butter. I was tired and in a hurry so I shrugged it off. How could more butter be bad? Unsurprisingly the streusel didn't turn into fine crumbles, instead it meshed into large pieces of soft dough-like pieces. Again, I shrugged to myself and broke it up over the top of the pie. It covered everything well and I knew it would taste good in the end. After baking the topping melded into a crispy-chewy crust. It had a nuttiness and a rich buttery flavor that was appreciated by everyone who tasted it. Apparently streusel doesn't have to crumble to be good.
Years Past
May 28, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
