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Dessert

Raw Peanut Cream Pie Crust

A crust made from skimmed peanut milk cream, water, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peanut and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,048 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Raw Peanut Cream Pie Crust

enough for one pie with two crusts

Ingredients

Directions

  1. Skim the cream from the peanut milk after it has set overnight.

  2. If the cream is too thick, mix 1 cup of cream with ½ cup of water.

  3. Add a pinch of salt and enough flour to knead and roll out the dough.

  4. Knead the dough gently, just enough to combine.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peanut + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Peanut + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,427 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Skim cream from peanut milk
Provides fat and richness, which give the crust its tender, flaky character.
Flour
Forms the gluten network that gives the dough its structure so it can be rolled out.

The step that matters

Knead the dough gently, just enough to combine. Overworking flour develops gluten, which makes a crust tough and chewy instead of tender. Stop kneading as soon as the dough holds together.

Swap the peanut

How well each one fits the dish's main ingredients (cream, milk, flour):

  1. Almondfits better
  2. Pistachiofits better
  3. Chestnutfits better
  4. Peanutthe original

Fit is the average pairing score against cream, milk, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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