Quick Answer: Do You Need Eggs For Pie Crust?

What does adding vinegar to pie crust do?

The basic ingredients in a pie crust are butter, flour, salt and water.

One ingredient that you can add to a pie crust that is a little more unusual is vinegar.

Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with..

What can I do with a ruined pie crust?

10 Ways to Use Leftover Pie DoughBite-size quiches. Press the dough into mini muffin tins and fill with savory egg custard and little bits of bacon or leftover vegetables before baking.Flaky cinnamon rolls. … Mini empanadas. … Nutty cookies. … Wee pains aux chocolats. … Sundae toppings. … Homemade cheese crackers. … Exotic pigs in blankets.More items…•

Which is better for baking butter or shortening?

There is no doubt about it, cookies and cakes taste better when they are made with butter. Shortening, which is made from hydrogenated vegetable oil, has no flavor. … Shortening can make baked goods rise higher and be lighter, which depending on what you are baking, may be preferable to using butter.

How do I make my bottom pie crust flaky?

Blind Bake The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

What can I use instead of pie crust?

Crispy Rice Cereal. A little peanut butter is all it takes to morph crunchy cereal into a moldable mix for a playful pie crust. … Waffle Cones. Scooping ice cream cones for a crowd might leave you wiping sweat (and ice cream drippings) off your brow. … Brownies. … Butter Crackers. … Shredded Coconut. … Puff Pastry.

Should you add egg pie crust?

Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.

Do you need eggs for pastry?

More generally, to make a soft shortcrust pastry for tarts it is always better to use whole eggs.

How do I keep my bottom pie crust from getting soggy?

For double-crust fruit pies, cut slits in the top crust to allow steam to get out. The escaping moisture will help prevent soggy crusts. Bake your pie in the lower third of the oven. This will allow the bottom crust to become crisp while the top shouldn’t get overly browned.

What does adding egg to dough do?

Eggs make yeast breads finer and richer, help provide color, volume and also bind the ingredients together. Occasionally only the egg yolk is added to doughs for more tenderness. Eggs can be used as part of the liquid in your recipe.

Why does my pie dough crack when I roll it out?

If your pie dough breaks and crumbles when you try to roll it out, it’s probably too dry. … Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together. If your dough gets too warm, send it back into the fridge to chill out.

What is the difference between puff pastry and pie crust?

When puff pastry is baked, the layers begin to separate and “puff”. … The remaining tiny pieces of butter help to make a pie crust flaky when cooked, but the resulting pie crust is much thicker and sturdier than a puff pastry. Pie crusts provide a more solid bite and thus foundation to hold pie fillings.

Is egg wash necessary for pie?

Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking. The type of wash you use is what will give the baked pie a polished finish (it’s also the perfect “glue” for holding sugar that’s sprinkled on the crust).

Is butter or shortening better for pie crust?

The pros: Butter has the best flavor and it forms light, lofty, flaky layers in pie crust. … The cons: Butter can be harder to work with than lard or shortening because of its lower melting point, so the dough temperature has to be just right. If it gets too warm, it will be too soft to handle and will tear easily.

What is the best flour to use for pie crust?

Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.

What does adding an egg to pastry do?

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

What is the best fat to use in shortcrust pastry?

Shortcrust is traditionally made with a combination of lard and butter. Lard lends a superior shortness but lacks the flavour of butter, so we generally use all butter. Herb rich shortcrust pastry: Add ½ to 1 tbsp chopped herbs such as thyme, rosemary, oregano or sage to the crumb mixture before the liquid.

Which pastry is the healthiest?

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it’s easy to use.

Is phyllo dough the same as pie crust?

But, unlike puff pastry or phyllo dough, pie dough doesn’t have layers. … It’s buttery, tender, and ever-so-slightly flaky — it just doesn’t puff up like puff pastry or have many ultra-thin, flaky layers like phyllo dough.