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
Preparation
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.
Elsewhere in this book
Step 6
Pie crumbs are used in the Apple Pie Layer Cake (page 157).
