How Much Oil Is Needed For The Pecan-Plus Pie Crust?

Our answer

Nigella's Pecan-Plus Pie (from NIGELLA CHRISTMAS) is a variation on the more regular pecan pie, using a mixture of nuts, such as pecans, walnuts, hazelnuts and almonds, in a crisp pastry crust. The crust is slightly unusual as it is made with oil instead of butter and is pressed into the tart pan rather than being rolled out.

The amount of oil is correct at 125g/1/2 cup and is just over half the weight of flour, so not dissimilar to the ratio of fat to flour in other shortcrust pastry recipes. A similar pastry is used in the Honey Pie and so far there do not seem to have been any problems with the recipe. However, the crust needs to be thoroughly chilled before it is baked as if the crust is warm then the oil will melt out before the crust can set, making it much softer. Nigella suggests to put the pastry-lined tart pan in the freezer to speed up the process. We would suggest checking the crust before you add the eggs to the syrup and nut mixture, as this mixture should be baked as soon as possible after the eggs are added. If the crust is not frozen solid then put the tart pan back in the freezer and wait an hour or so before adding the eggs to the filling and baking the pie. If in doubt, we suggest making the crust several hours ahead, or even the night before, so that it has plenty of time to chill in the freezer before you make the filling.