Pie Shop Tip #6–Glazing for DF Crust Made with Leaf Lard
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 sixth tip in our series. The first five tips addressed our method for making the dough, prep for easy roll out, avoiding sticky dough, pie sugar, and Glazing for Crust Made with Eggs and Butter.
Glazing for DF Crust Made with Leaf Lard
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. If you cannot use eggs or dairy then the fat you want to use is leaf lard or shortening to make a good pie crust. The photo above used this method along with a glaze:
- Before placing the pie in the oven brush it with a dairy free milk and sprinkle with sugar.
- Upon removing the pie from the oven brush it with a bit of apricot preserves mixed with a little water to thin it.
(Recipes for DF EF GF crust along with our regular crust made with eggs and butter are in our book Cooking Gluten Free for the Holidays, see below. )
For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for
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Thank you and stay warm!