My apple pie crust called for two whole eggs, but the shells taste like crap. what gives?

Are you using egg shells?

Silly rabbit, you are supposed to use the interior of 2 eggs. Not the shell. Only M%26amp;M's have a tasty shell.

If you are not using egg shells...

put the recipe up by the question and let's figure out what's going on.

My apple pie crust called for two whole eggs, but the shells taste like crap. what gives?
I have never used eggs in my crust. Here is a good recipe that makes a very tasty flaky crust.



INGREDIENTS:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled

3 tablespoons ice water



DIRECTIONS:

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

Roll out dough, and put in a pie plate. Fill with desired filling and bake.
Reply:You should have went-----------%26gt; STORE BOUGHT
Reply:you just add more egg shells, it will taste better, believe me
Reply:I have never heard of a crust requiring eggs.
Reply:Here is a never fail crust, it is the best %26amp; it will be flakey, I promise.

Pie crust for 2 crusts

2 cups of all purpose flour %26amp; 1 teaspoon salt

1 cup crisco all vegtable shortening

1/2 cup of ice water ( very important )

Mix flour %26amp; salt, %26amp; shortening, with a fork until crumbly, add ice water mix thouroughly, until well mixed. Divide in 2 parts,flour your board %26amp; roll out crust, put in your pie plate, add filling, place 2nd crust over top, make slits in top , now spread a little milk with a pastry brush %26amp; sprinkle with sugar %26amp; cinnamon, bake in a 375 degree oven for 45 minutes or until golden brown.
Reply:I'd say the same as someone else, post the recipe please. Personally I haven't ever used a pie crust that calls for eggs, but I was raised in the States, so I don't know what cultural you are representing...



Will be happy to help, but would advise more info or do your research and find other recipes - without eggs!
Reply:pastry dough with eggs? Sounds a little strange, are you sure your weren't supposed to use that as a wash for the exterior?



Surely you didn't put the shells in?
Reply:ur weird...who doesn't like the taste of egg shells?
Reply:Well so does turnip! But its good for you!
Reply:You should crack the shell and cook with the insides of them.



If you get confused just buy egg-beaters at the store. 1/4 cup = a whole egg. They are pre-cracked and healthier (only egg whites).
Reply:Basic Pie Crust

Serving Size : 2 9-inch pie crusts



2-1/4 cups All-purpose flour

1 teaspoon Salt

1/2 teaspoon Sugar

10 tablespoons Chilled butter, lard or shortening, cut into small pieces

4-1/2 tablespoons Ice water



Combine flour and salt in a medium bowl. Add butter or lard and cut into flour using your fingers, a pastry blender or 2 knives, until mixture resembles coarse crumbs.



Stir in water with a fork, 1 tablespoon at a time and work in with your hands until dough is just moist enough to come together in a smooth ball. You may not need to use all the water. Be careful not to overwork or dough will be tough.



If you're making 2 crusts, cut in half and shape each half into a flattened round. Wrap dough in plastic wrap and refrigerate for at least 20 minutes.



Remove 1 round of dough from refrigerator and place on a lightly-floured surface. Roll into a circle about 14 inches across and 1/8-inch thick. Gently fold dough in half, then in half again so that you can lift it without tearing, and unfold it into a 9-inch pie or tart pan.



Crimp edges or pinch in a decorative border. Fill and bake as directed in recipe. Dough may be prepared up to 2 days in advance and refrigerated, or frozen.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...

Apple Pie

8 servings



1/2 recipe Basic Pie Crust

3/4 cups sugar

1/4 cup all purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

6 cups thinly sliced, pared, tart apples

2 tablespoons butter



Heat thr oven to 425oF.



Prepare pastry and line pie pan.



Mix dry ingredients together. Stir in apples. Pour into pastry lined pie pan. Dot with butter or margarine. Cover with top crust, cut slits, seal and flute edges. Bake until crust is light brown and juice begins to bubble through slits in top, about 40 to 50 minutes.
Reply:Ha, ha, ha, hee, hee. I actually know a career woman who got egg shells in her Strata. Ha. Ha.

I am amazed at how domesticity is so foreign to so many so called educated people...so helpless.
Reply:try using one egg orbuy ready made at the grocery store--they always work