Prep 5 mins
Cook 45 mins
Pastry and pie glazes add a special touch especially for special occasions and holiday baking. You can choose between shiny, glazed, sugary or rich brown depending on the glaze you choose to brush on. I keep this list close at hand allowing me to choose just the one I want without having to do a search each time I bake. My favorite is to lightly flick water on crust with fingertips - carefully tip to spread - (or spray pastry very lightly with the water) lightly sprinkle with sugar before baking. Makes for one terrific looking pie! In entering one has to enter amounts - remember you need to use enough to cover the top of your crust - smaller pies will take less - larger may need more.
- 1 beaten egg white (can use just the yolk)
- 1 teaspoon water
- 1 tablespoon cream (may use milk, use enough to brush and cover before baking)
- 1 tablespoon milk (brush on just enough to cover before baking)
- 1 tablespoon sugar (sprinkle enough to lightly cover)
- 1 tablespoon melted butter (brush on just enough to cover before baking)
- GLAZED: beat egg white with water - brush over pastry before baking.
- SHINY: using a soft brush - brush on just enough cream to cover before baking.
- SUGARY: Brush with milk, sprinkle with sugar before baking.
- RICH BROWN: brush top with melted butter before baking.
- And yes my favorite - lightly flick water over crust with fingertips, carefully tip to spread the water - sprinkle with sugar before baking. All so simple yet make for that added touch. Baking time for the pies - go with the suggested baking time your recipe calls for.
These sound so easy, but if you don't know how to make your pies and pastries have that "pro" look, this list is invaluable!! Thanks, Gerry, for helping me with my holiday baking!!!
These are the perfect finishing touches to any pie. My apple pie never looked better; I used the sugary glaze. Thanks for sharing your culinary secrets for professional looking pies. I look forward to trying them all.