Streusel Topping

Makes 1 2/3 cups streusel (enough for one Four & Twenty Blackbirds Frozen All-Butter Pie Crust)

1 cup all-purpose flour

3 tablespoons packed brown sugar

4 teaspoons granulated sugar

¼ teaspoon kosher salt

6 tablespoons unsalted butter, cut into ½ inch cubes, at room temperature

Stir together the flour, brown and granulated sugars, and salt in a large bowl.

Sprinkle in the butter pieces and toss to coat.

Rub the butter into the dry ingredients with your fingertips until the butter is incorporated and the mixture is chunky but not homogenous.

Chill for at least 15 minutes before using.

The streusel will keep refrigerated for 5 days or frozen for 1 month.