/ck/ - Food & Cooking

>>8273174
Also, the liquid for this pie isn't going to be straight ice water. Using a mixture of beaten egg and milk for your liquid component gives you better flavor and more browning of the crust, plus since both have other things in them than water- particularly, since both contain fat- they contribute less to gluten formation than water would.

These are some nice colored eggs, too, which is always good.