Do you use egg whit e or yolk on pie crust?

Here's why:

* Egg yolk contains fat and lecithin, which help create a rich, tender, and flaky crust.

* Egg white is primarily protein and would make the crust tough.

However, there are some instances where you might use egg white:

* Glazing: Sometimes egg white is used to create a glossy glaze on the top of a pie crust.

* Vegan crusts: If you're making a vegan pie crust, you can use a flaxseed "egg" or other egg substitutes in place of yolk.

In general, though, stick with egg yolk for the best pie crust texture.