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.
My Private Note
Units: US | Metric
- 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)
- 1GLAZED: beat egg white with water - brush over pastry before baking.
- 2SHINY: using a soft brush - brush on just enough cream to cover before baking.
- 3SUGARY: Brush with milk, sprinkle with sugar before baking.
- 4RICH BROWN: brush top with melted butter before baking.
- 5And 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.
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Nutritional Facts for Holiday Pastry and Pie Glazes
Serving Size: 1 (15 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 36.8
- Calories from Fat 25
- Total Fat 2.7 g
- Saturated Fat 1.7 g
- Cholesterol 8.2 mg
- Sodium 28.1 mg
- Total Carbohydrate 2.3 g
- Dietary Fiber 0.0 g
- Sugars 2.1 g
- Protein 0.7 g