So, I made my Flaky Cream Cheese Pie Crust patty and yesterday, and it is currently relaxing, which is more than I can say for myself, as it fills me with angst every time I open the fridge. This may be a new diet technique.
So, I rubbed the cream cheese in well. I’m good on that part.
I mixed in my .5” butter cubes. There was no way to roll these things into thin flakes. They were hard. So I pounded them with the rolling pin until they were flat. Once they were all flat, I rolled them just a little (since the object had been achieved already) and popped the bag in the freezer for 10 minues.
I sprinked on the cold heavy cream and vinegar and tossed it together. Here’s where I have real problems. I tried kneading in the bag, and that was just ridiculous. It was just too scattered.
So, I dumped it on the counter, donned the latex gloves, and started smooshing it together. It couldn’t be kneaded, because it was too diverse. I used another teaspoon of cream to see if it would make any difference. Untimatley, by scrootching it, I got it to come together into a clump, but it has a few large faultllines. It’s not a smooth ball by any stretch of the imagination, but it is a unit. It took about 5 minutes. I also pulled a section, and it does “stretch slightly.”
My patty is more like a half pound hamburger size than a large flat disk—there would have been no way for it to hold together and be that flat at the same time.
I plan to bake it tomorrow morning. I figure I’ll pound it with the rolling pin to make it flatter before rolling.
Main question: Is this a viable crust? It will be blind baked.
Secondary question: Why isn’t the butter softened, rolled between two pieces of waxed paper, rolled, frozen, then unrolled (pieces will break on unrolling) to have thin flakes? Or why isn’t it sliced and frozen? I don’t understand the purpose of these unrollable chunks.
So, there it is. My crust angst.
I truly appreciate your thoughts!