01
Egg Substitute
10.0best for pie crust1:1
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
10.0
egg substitute
in pie crust.
Egg enriches pie crust dough and helps it hold together when rolling. The replacement needs to bind the dough enough to roll out without cracking.
top substitutes
02
Chia Seeds
8.0best for pie crust1 tbsp : 1 tbsp
1 tbsp chia + 3 tbsp water per egg, rest 5 min
8.0
03
Flaxseed
8.0best for pie crust1 tbsp : 1 tbsp
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
8.0
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04
Bananas
6.01/2:1
Half a mashed banana per egg, adds sweetness
6.0
05
Applesauce
6.01/4 cup : 1 cup
1/4 cup applesauce per egg, best in baking
6.0
06
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0
07
Tofu
5.01/4 cup : 1 cup
Blend silken tofu smooth, 1/4 cup per egg
5.0
08
Avocado
4.01/4 cup : 1 cup
Mashed avocado, adds fat and moisture in baking
4.0
09
Buttermilk
4.01/4 cup : 1 cup
Adds tangy moisture; 1/4 cup replaces 1 egg in pancakes and cakes, tenderizes crumb
4.0