Oooh, looks and sounds delicious! I'm glad to hear that you were able to tweak it into a tastier recipe for you and yours. And perhaps Jav will be happier with the chilled leftovers tomorrow?
Either of your solutions to the cheesecrust should work and be tasty. One other thing you can do to cut down on the crispy effect is to keep everything the same but add an upper crust-- I'd probably make it a latticework one that doesn't have too much open spaces (easy way to make a fake latticework-style crust-- take a full pie crust and a sharp knife and cut small holes out of it randomly until it has enough open spaces to make you happy. It's not necessarily pretty, but it does the job and can be fun for the children to do, although I'm guessing Jav won't be getting knives in the kitchen for a few more years.)
PS. My berry pie pictures/discussion have been moved to *some indeterminate point in the future but hopefully soon* because I'm behind from being sick. So quick and dirty rundown: The main thing I learnt was my flour estimate was wildly too much (made a normal thickness pie) but I used store bought blueberries, so I should have thought enough to realise I wouldn't need as much flour (and I added more flour than the words called for but less than the measurement called for). I'd say follow the words for how much flour to add, and keep in mind how juicy your berries are (add a little bit more flour if you have extra-really-juicy-fresh-picked berries, or use scant flour if you have dry-ish berries-- like my store bought blueberries). And for your family, maybe double the sugar? I think that would be too sweet, but you've a sweet tooth :)
no subject
Either of your solutions to the cheesecrust should work and be tasty. One other thing you can do to cut down on the crispy effect is to keep everything the same but add an upper crust-- I'd probably make it a latticework one that doesn't have too much open spaces (easy way to make a fake latticework-style crust-- take a full pie crust and a sharp knife and cut small holes out of it randomly until it has enough open spaces to make you happy. It's not necessarily pretty, but it does the job and can be fun for the children to do, although I'm guessing Jav won't be getting knives in the kitchen for a few more years.)
PS. My berry pie pictures/discussion have been moved to *some indeterminate point in the future but hopefully soon* because I'm behind from being sick. So quick and dirty rundown: The main thing I learnt was my flour estimate was wildly too much (made a normal thickness pie) but I used store bought blueberries, so I should have thought enough to realise I wouldn't need as much flour (and I added more flour than the words called for but less than the measurement called for). I'd say follow the words for how much flour to add, and keep in mind how juicy your berries are (add a little bit more flour if you have extra-really-juicy-fresh-picked berries, or use scant flour if you have dry-ish berries-- like my store bought blueberries). And for your family, maybe double the sugar? I think that would be too sweet, but you've a sweet tooth :)