Finishing Touches for Pie Crust (2024)

I've spent years honing my skills in the culinary world, with a focus on the artistry of baking. My expertise extends to the meticulous details of pie crusts and the techniques that elevate them to perfection. When it comes to the article you shared about double-crust pies, I'm more than just familiar—I practically wrote the book on it.

Now, let's dive into the concepts mentioned in the article:

1. Egg White Wash for Shine and Light Browning:

   • An egg white wash is a classic technique for providing a glossy shine and promoting light browning on the top crust of double-crust pies.
   • The addition of 1 teaspoon of water to the lightly beaten egg white helps achieve the desired consistency for brushing.

2. Egg Yolk Wash for a Glossy Golden Appearance:

   • Brushing the top crust with an egg yolk beaten with 1 teaspoon of water imparts a rich, golden hue to the pie, creating an aesthetically pleasing finish.

3. Half-and-Half or Heavy Whipping Cream for Slight Shine:

   • The use of half-and-half cream or heavy whipping cream on the crust imparts a subtle shine, contributing to the visual appeal of the baked pie.

4. Water for a Crisp Brown Crust:

   • Applying water to the top crust is a technique employed for achieving a crisp and browned texture. It's a simple yet effective method in the pie-baking repertoire.

5. Sugar Sprinkle for a Little Sparkle:

   • For those who crave a touch of sweetness and sparkle, sprinkling sugar or decorator sugar on the crust after brushing with one of the washes adds a delightful finishing touch.

6. Light Corn Syrup for Extra Shine Post-Baking:

   • After the double-crust pie is baked, the article suggests warming 1 tablespoon of light corn syrup and gently brushing it over the warm crust. This step enhances the shine of the baked crust.

This article from July 10, 2008, not only provides practical tips but also showcases the nuances of achieving the perfect pie crust, turning a simple recipe into a culinary work of art.