I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched online for any substitutes, including olive oil, and found a small number of hits and recipes.
I ended up erring on the safe side and just made a brown sugar crumble topping, but I've been curious about an olive oil crust ever since. Has anyone attempted it? What are some of the differences between olive oil and butter or shortening? What would be the result of using a combination of all the fats?
*Mock Apple Pie uses no apples, and is a carboholic's dream. It was for a themed party and I don't intend to make it often. But it's quite a fun surprise to try out on unsuspecting guests at least once!
I don't think any sort of oil would work at all for a flaky pâte brisée type of flaky pastry crust. Those kinds of pastry rely on having layers of solid fat separated by dough. As the pastry cooks, the fat melts into the dough but leaves the distinct flakes. Oil might be useful in other types of crust, such as some sort of crumb crust.
Hot-water or raised-pie doughs, I have had success with olive oil.
With your average apple-pie crust (mock or not), the consistency seems to be more fragile in rolling out and shaping: got better results by pressing the dough directly into pan after sprinkling in rather streusel size pieces, if you can picture that.
Advantage there is that the dough need not come completely together first and can be played with in the pan until even thickness whereas kneading folding and re-rolling can easily lead to toughness.
The trick to incorporating olive oil into your crust is to freeze it first until it's opaque and congealed, "like the consistency of slightly melted sorbet." From the recipe for an olive oil double crust; it has a "surprisingly neutral taste... [and by freezing it] helps the fat blend into the dough in little pockets, creating the flakiness you crave (Moskowitz, Vegan Pie in the Sky p. 39)"
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both cases, the program explained that alcohol made the pie dough easier to work without encouraging gluten formation the way that water would. Does anyone know where the idea of using alcohol in pie crust really came from? Was this a well-known trick, or did one of these programs invent the idea?
The objective was to quickly put together a banoffee pie without going through making the pie crust. But this store bought Graham cracker pie crust comes with some confusing instructions a t the back.This is the product with a picture. It says: Ready to use. For a golden crust, bake at 350 F for 5-7 minutes. And then it goes on to outline some simple recipes for pies. What I understand from this is that there are two option, and I need to bake it only if I want the crust to develop a certain golden color. If I am strapped for time or any other reason I choose not to, I can use
-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla
slightly more sugar and butter to the standard recipe, but the resulting pie crust was still too dry, crumbly and whole-wheat tasting. Note: I'm not making any claim as to the health value of different brands of cracker. "all-natural" and "healhier" are claims on the packaging of the crackers. I also don't care about the sugar/fat content of the resulting pie crust; the filling has enough to make...Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers. Example recipe (American measurements): 1.5 cups
) is any flavorless oil with a decent smoke point. It may be soy, corn, or a blend, but you can use peanut (groundnut (UK)), canola (rapeseed (UK)), or extra light (not extra virgin) olive oil. oats (US... apples, while cider (UK) is an alcoholic beverage made from apple juice (aka. hard cider (US) or scrumpy (UK) for stronger dry ciders). cider (AU) refers to both the alcoholic beverage and any non... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it's said: "A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing." What's "Oxidizing"? First time I read/hear this term in cooking? Please help me learn, I'm still a beginner! Thanks in advance
, and the cocoa butter made it less chocolatey. What am I doing wrong? I suspect that maybe her recipe doesn't have enough egg, but is there anything else I should adjust? Note that its really important there's no sweetener. "Sugar-free" recipes on the net all seem to have something else - bananas/dates/sucrulose/apple mash. The recipe above is as sweet as I ever want it to be. Edit: the flour-free... chips. I adapted this by losing the sugar, replacing the choc chips with more walnuts and using pure "cacao" from this site: http://williescacao.com/fine-chocolate/products/ The result was quite nice
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