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Usually only the yolk is added to pastry dough to enrich it in flavour, texture and colour. The extra liquid provided by adding the yolk to the mixture means that you will need to reduce the quantity of liquid you add in order to avoid an over-wet dough. Well-beaten whole egg is widely used in pastry making and brushed on raw pastry as a glaze. Beaten egg white and a sprinkling of sugar gives a crisp coating to a sweet pie, whereas egg yolk on its own gives an ultra-rich finish.