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How do I replace the egg yolk in this "Extra Rich Short Crust Pastry" recipe?


2.75 c (390 grams) all-purpose flour scooped & leveled, plus more
1 t kosher salt
9 oz (2 sticks plus 2 tablespoons) very cold high-fat, european-style butter, cut into 1/2-inch dice
1 large egg yolk, lightly beaten
2 T cream

Full recipe;

Friday, April 12 2013, 05:13 PM
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Accepted Answer

Monday, April 15 2013, 12:02 PM - #Permalink
0 votes
Hi charj!

Since this recipe just calls for one yolk, you may be able to work around it by using 1 Tablespoon golden flax meal whisked in 2 Tablespoons water. Normally a whole egg can be substituted with 1 Tablespoon golden flax meal and 3 Tablespoons water but since we're substituting for the yolk only, 2 Tablespoons of water should work fine.

Once the water and flax has been whisked together in a smal bowl or cup, allow it to sit for about 10 minutes so the mixture gels. Then add it as you would the egg yolk in the recipe.

For more information on flax seed egg replacers you can go here.

Since the recipe only calls for 2 Tablespoons cream, I recommend substituting 1 Tablespoon + 2 teaspoons non-dairy milk and add 1 teaspoon extra of the fat you're going to use in this recipe. The extra fat will compensate for the lack of fat in the non-dairy milk.

Good luck!
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