I haven’t made a pie since 1993, so I am ascared.
The Flaky Cream Cheese Crust is supposed to be the easiest crust to make, but the Open Faced Fresh Blueberry Pie (PPB 106) calls for the Basic Flaky Pie Crust.
Do you think this pie would go well with the cream cheese crust, or is there some sort of clash to beware of?
How about the Sweet Cream Flaky Pie Crust (thanks, Sophia!), which is the Basic, but with a fixed quantity heavy cream subbing for water & vinegar. I’m afraid to make a crust where I have to judge teh liquid. Actually, this crust rather appeals to me because it uses bleached AP flour instad of pastry flour—my groc doesn’t have KA pastry, and I don’t want to mix my own. I don’t want to add another variable, if you know what I mean. Has anyone made this crust? Is it fabulous and easy (including to roll)?