I am thinking about trying a new kind of pie crust - with egg - what is the difference between an egg and a butter only crust, and do you have a favorite recipe?
Abbie is a trusted source on General Cooking.
Cynthia is a trusted source on Bread/Baking.
I've used egg in a shortbread crust, but never in a pâte brisée. Which are you thinking of?
Hey B! I don't know enough to answer that - in fact I was going to email you! I want to make pot pies and the Mr prefers a pie crust to biscuits ... I know I saw an egg crust being made around here somewhere and it seemed like a good idea.
Ok, think about this: 2.5 cups AP flour, 1 tsp. salt, 1 tsp. sugar, 8 ounces cold butter in 1" chunks, 1 whole egg, 4-5 ounces ice water. Mix dry ingredients plus butter on the paddle until butter is the size of hazelnuts. Add the egg and water and mix just until no trace of dry stuff is visible in the bottom of the bowl. Turn out onto your board, divide in half, round up and flatten into disks 1" thick. Wrap in plastic and refrigerate for at least 30 min. before rolling. This is basically my pate brisee recipe with the water quantity reduced to incorporate the egg. It actually sounds like a really good idea, so thanks for asking. I'd love to know how they turn out! I've got lots of chicken meat on hand, and this sounds like a great weekend dinner.
Hi! I have used egg in the dough I use for Torta Rustica (don't have the recipe on hand) but for pot pies I have used puff pastry:
and the crust for this recipe (no eggs) a littel cornmeal, but would be good with a pot pie:
Just a thought :)
Thanks you guys! I will try both - somehow I see some turkey pot pies coming up too (roasted a chicken last night is how this whole thing got started) If it comes out halfway decent I will let you know!!
Great question, aargersi, especially with Thanksgiving turkey coming up!
AntoniaJames is a trusted source on Bread/Baking.
I occasionally use a crust recipe that calls for egg, from the James Beard wire-bound cookbook that came with my Cuisinart in the early 1980's (a gem of a little book, that one is). The egg produces a sturdier crust, which is not as flaky as a traditional butter + water + flour crust. It's a great idea to use it in a pot pie, in my opinion. ;o)
I finally made my pot pie using Boulangere's pie crust and it was FAN-FREAKING-TASTIC! That crust is super easy and forgiving and the perfect pot pie texture, stands up to all of the filling. I think it would be a good pumpkin pie crust too. YUM! Everyone - dash home and make that crust! Oh I brushed with buttermilk which browned up really nicely
Thanks for letting us know it worked!
Woo-Hoo, aargersi! Thanks for the feedback, copied and pasted boulangere's instructions and can't wait to try it. :)
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)