Pie Shop Tip #5-Glazing for Crust Made with Eggs and Butter
Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth. With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the fifth tip in our series. The first four tips addressed our method for making the dough, prep for easy roll out, avoiding sticky dough, and pie sugar.
Glazing for Crust Made with Eggs and Butter
There are many methods for creating a golden hue on a pie crust. The pie shop brushed theirs with milk and a sprinkling of sugar. My preference is to brush on an egg wash of one egg yolk + 1 teaspoon milk and then sprinkle with some sugar. The photo above used this method. If you cannot use eggs or dairy our next Pie Shop Tip will address glazing for an egg free, dairy free crust.
More tips to follow in the days to come….
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Thank you and stay warm!