TIP OF THE DAY: Pie Dough Crumb Topping On A Sundae
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It’s the reverse of pie à la mode; perhaps it should be called an ice cream crumble. Pie dough crumbles—which are the pie dough version of streusel—are used to put a pie crust “topping” over ice cream.
Today’s tip was inspired by The Strawberry Barbara, a sundae from McConnell’s Ice Cream in Santa Barbara. McConnell’s marries strawberry ice cream, house-made rhubarb sauce (think rhubarb pie filling), and pie crust crumbles, topped with whipped cream. You can build the sundae in a bowl or a sundae dish, on a dessert plate, or even in a large wine goblet. You can also use the topping on puddings and yogurt. Ingredients For The Pie Dough Crumbs If you’d like crumbles with a deeper flavor, use this recipe, which substitutes some of the white sugar with brown sugar. Ingredients For The Pie Dough Crumbs 1. PREHEAT oven to 400°F. 2. MIX the ingredients together to form large, moist clumps form (we tend to like them in the larger size, about 1/2 inch diameter). If the ingredients stick together too much to make crumbs, add a bit more flour and sugar in a 2:1 ratio until the mixture becomes crumbly. 3. BAKE on a sheet for 10-15 minutes until golden (but not brown). Let cool; store in an airtight container until ready to use. Ingredients 1. SCOOP ice cream onto a plate. Top with pie crumbles. 2. ADD garnishes and serve. |
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