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On Thu, 10 Mar 2005 22:56:47 GMT,
(Hag & Stenni) wrote:

>On Thu, 10 Mar 2005 10:12:25 -0800, Ginny Sher >
>wrote:
>
>>Hi there.
>>
>>I'm in the process of making the delicious sounding Cheesecake Pecan
>>Pie with Toffee Nut Crust.
>>
>>The crust calls for 1/4 cup of butter to be cut into the dry
>>ingredients. I want to make sure the butter should not be melted
>>before adding it to the other ingredients because there is no other
>>liquid in the crust. I'm familiar with a traditional pastry crust in
>>which there is a little liquid to help bind it. I'm not sure if the
>>ground nuts will do the trick and add the needed umph to keep it all
>>together.
>>
>>Also, I packed the brown sugar even though the recipe did not mention
>>to do this. I don't think I've seen any recipes that ever omitted the
>>'packing' part of measuring brown sugar... so I did what I thought was
>>needed. Hope it turns out as it is supposed to...
>>
>>Damsel, I may have more specific questions for you later in the day...
>>
>>:-)
>>Ginny
>
>no i dont melt the butter..and yes pack the brown sugar...between the
>butter softenin up as you work it and the oils the nuts release its
>tender but holds together well...sort a like grahmcracker crust in the
>handling, but much more stable after baking...Hope this is the info
>you needed and hope the rec turns out wonderful for you....Hag k
>
>
>Pull a Loraine Bobit (cut of Waynes Penis) to reply

I did cut the butter in rather than melting it and it came together
perfectly. I also *packed* the brown sugar. I'll be making the
filling this evening and let both of you know how it turns out.

Thanks!
Ginny