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Home Cooking

Eggs

Egg in pie crust or not?

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Egg in pie crust or not?

youareabunny | Oct 9, 2013 07:43 AM

Some use butter/shortening and cold water with flour, and others just use egg instead of cold water. And I haven't tried the vodka technique because I prefer to drink it.

Any preference? Is one better for a certain application? I'm used to the standard with water but have been studying pate brisee, sucre and sablee which almost always use egg.

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