Over the weekend I made a peach custard pie that had a streusel topping. The peaches and sour cream custard turned out great but my streusel layer on top is like a coating of cement. I have been trying to figure out where I went wrong. Most streusel toppings I have used in the past involve nuts or oatmeal and go on fresh fruit pies that do not get refrigerated so at first I thought it might be the fact that this pie had to be refrigerated. The topping only involves butter, flour and sugar and I thought maybe the cold made the butter harden up. But then I began to wonder if I had mixed it too much. I rubbed the butter in with my fingers per the instructions until it was like sand. Or did I pat the streusel on top on the pie too much and cause it to become so hard? Does anyone else have tips for keeping this type streusel a bit lighter? Trying to slice a peach custard pie with a layer of hard streusel on top has been a challenge.