Oily pie crusts

[swiddweas]

I tried the Pecan Pie recipie in Alissas book and the crust is oozing with oil! It sure doesn't look appetizing. Is this the way it's supposed to look? I wonder if the oil came from the pecans?


Pattye

[Rawkinlocs]

Sounds like the same scenario with the date nut torte...over processing!

If you blend those nut-date or nut-raisin items too long, the natural oils from the nuts will separate (think of peanut or other nut butters and how the oil separates from the heavy-duty processing).

So, try blotting with paper towel and next time you make this or any other recipe with a nut-dried fruit crust or base, try not to process as long.

It'll still be delicious though! I made it one Christmas and it went over well with my SAD eating family members at Grandma's house! :D

Oh! and one added tip I've learned is to grind the nuts first and then add the dried fruit (maybe in a slightly smaller quantity or add a little at a time to the nuts as it's processing and process until it begins to stick and isn't too chunky.

[swiddweas]

Rwkinlocks,

You are so nice and so very wise. I DID over process because they didn't grind up well, so, I'll take your little tip about grinding the nuts first and try it again.

Thank you!

Pattye :D

I just thought of something. This 'overprocessing' could be a good thing for someone who is trying to watch fat content. Heck, overprocess all you want and then blot off the fat (there is ALOT! :eek: ) as much as possible. It may be drier, but much less fatty.

[exurb]

there are also some less "nutty" pie crusts out there if you want to try them. I made one for an apple pie that was based on oat groats, it was a really nice combination. I think I got it from Rene Loux Underkoffler's book, but I'm not sure (mom has borrowed many of my raw books so they're not here).

I'm glad you posted because I'm making that pie today, so I'll be warned.