Separating Eggs & Adding Vinegar To Peach Pie

Video Transcript

"Hi I'm Karen for Expert Village we are going to start by making a egg pastry crust for our peach pie. You want to make sure that all your ingredients are ice cold when you make a pie crust. It helps to keep the pie crust flaky. I even chilled my flour so we would start by putting 2 1/4 cups of flour into the food processor. The teaspoon of sugar and a 1/2 teaspoon of salt. This receipts calls for 2 egg yolks. I'm going to separate my eggs for the yolks into this glass container and I'm going to save my egg whites for later use. We are going to use the egg whites later to seal our pie crust so it doesn't get soggy. So we put the one egg yolk in there and to separate eggs you just crack the eggs very slowly and if break your shell you can just drop your egg in your hand and the egg should break. Okay. Alright we set that egg white aside we would use that later and okay to the egg yolk we are going to add 3 tablespoons of ice water. 1,2,3 and we gently stir that up just to mix it. Also goes in there is the vinegar so that is the 2 egg yolks, 3 tablespoons of ice water and a teaspoon of vinegar. "