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Old 11-20-2006, 03:16 PM   #1
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Another pie crust question

Does anyone have experience using an egg yolk in their pie crust recipe?

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Old 11-20-2006, 09:48 PM   #2
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I do, usually when making pasta frolla, or italian pastry. It makes the crust or pastry a bit more 'cookie-like', heavier. Definitely not as flaky.
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Old 11-20-2006, 11:10 PM   #3
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it's called pate brisee (don't quote me on the spelling) and generally has a tablespoon or two of sugar also. i wouldn't use it for an american style pie, but it's good for small tarts.
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Old 11-21-2006, 01:07 AM   #4
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It tends to make a tart crust stronger, but I agree with the others, I wouldn't use it for traditional pie.
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Old 11-21-2006, 05:29 AM   #5
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A pate brisee contains no suger, and can be used for any type of pie, A pate sucree has the sugar and is best kept for dessert pies.
I've never put egg yolk in my crusts, but do brush some beaten egg yoolk on the bottom ctust before filling and baking.
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Old 11-21-2006, 07:39 AM   #6
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My recipe calls for the whole egg and the pie crust is always flakey.
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Old 11-21-2006, 06:12 PM   #7
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Thanks for your help everyone. Someone suggested egg yolk to me and wondered how that would work. Made my crusts earlier today but next time I will try 1 whole egg. Thumpershere, would that whole egg be for a single or double crust recipe?
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