I am curious, in preparing the crummies did you employ the butter in solid form or
did you melt the butter???.
Caspar, I used room temp butter and rubbed it in with my fingers. My dishwasher is kaput so trying to minimize the washing up! I made a big quantity of the topping as it can be used in many baked goods.
Rozanne, I didn’t freeze it as I used it for other things (I made a pineapple galette with the streusel on the top) and I have some in the fridge for another pie tomorrow. But I’m sure it would freeze just fine.
Better late than never- here’s my Blueberry Tart with Lemon Curd. I made my version with Rose’s cream cheese flaky crust, it was delicious! The only notes I have for this one are to make sure the crust is fully browned when blind baking, as it only gets a few more minutes in the oven at a lower temp after the curd is added. This is my first time using Rose’s hot glaze for fresh blueberries, I liked watching the berries turn color!
Your pie looks luscious Julie, I’m sure it tasted good too! I have a blueberry bush on my patio but it only gives me a handful every other day, just enough to top my porridge for breakfast! I’ve made the cream cheese pastry from Rose’s recipe, it is good isn’t it?
Thanks, everyone! The crust was very flaky, it almost seemed like puff pastry. It’s funny, every time I make Rose’s pie crust I feel like it won’t be flaky enough as I’m mixing it, and then I’m slightly surprised when it comes out flakier than any other crust around. I go through a similar process when folding genoise, thinking that I’m deflating it too much and then being surprised when it turns out high enough. Those little surprises are one of the pleasures of baking for me, thanks Rose!