What can be used as a substitute for eggs when making pie?

You're in luck! There are many great substitutes for eggs in pie recipes. Here's a breakdown by category:

For Binding:

* Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This creates a gel-like consistency that helps bind the ingredients.

* Chia seeds: Same ratio as flaxseed meal (1 tablespoon chia to 3 tablespoons water) and works similarly.

* Applesauce: Use 1/4 cup of applesauce per egg. This adds a bit of sweetness, but it can also be helpful for moisture.

* Mashed banana: Works similar to applesauce, adding moisture and sweetness. Use about 1/4 cup per egg.

* Commercial egg replacers: These come in powder form and usually follow the same ratio as flaxseed meal.

For Richness and Texture:

* Yogurt: Use 1/4 cup of plain yogurt per egg. It adds a creamy texture and mild tang.

* Silken tofu: Use 1/4 cup of silken tofu per egg. It adds a rich, smooth texture without a strong tofu flavor.

* Buttermilk: Use 1/4 cup of buttermilk per egg. It adds a tangy flavor and helps create a tender crust.

* Heavy cream: Use 1/4 cup of heavy cream per egg for a richer flavor and texture.

For Specific Pies:

* Pumpkin puree: In pumpkin pie, you can use 1/4 cup of pumpkin puree per egg. It adds moisture and flavor.

* Fruit puree: For fruit pies, you can use the fruit puree itself to bind the ingredients.

Tips:

* Always adjust the amount of liquid in your recipe based on the substitute you choose.

* Consider the flavor profile of the substitute and how it will affect the overall taste of the pie.

* Some substitutes might work better for certain types of pies. For example, flaxseed meal is a good choice for savory pies, while applesauce is more suitable for sweet pies.

By using these substitutes, you can enjoy delicious pies even if you can't use eggs. Experiment and find your favorite combinations!