Holiday Pastry and Pie Glazes

"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."
photo by a user photo by a user
Ready In:
1 pie



  • 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.

Questions & Replies

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  1. 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!!!
  2. 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.


<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
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