Hi, Alex, When making pie crust, you want the shortening to be cold so that the crust will be flakey; it is the layers of fat and flour that make a flakey crust. For streusel, I think, to get a good crumbly texture, it is better to have the butter cold, although not necessarily directly out of the refrigerator. If the butter is too soft you might end up with a mixture that is more like a stiff dough. Hope this helps. Alice
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