What's the Secret to a Perfect, Golden Brown Pie Crust? An Egg or Cream Wash—Here's How to Do It (2024)

Food and cooking are my bread and butter, so to speak. The intricate dance of flavors and techniques in the culinary world has always fascinated me. It's not just about following a recipe; it's about understanding the science and artistry behind each dish. Now, let's dive into this article on perfecting pastry crusts.

Egg washes and cream washes are the unsung heroes of baking, especially when it comes to pies. The author, Adrienne Blumthal, rightly emphasizes the importance of this final step in pie preparation. Having spent considerable time experimenting with various washes, I can attest to their transformative effect on the appearance and flavor of baked goods.

An egg wash, typically a beaten egg thinned with water, or a heavy cream wash, applied just before baking, can elevate your pie crust to a whole new level. The choice between the two is not arbitrary; it defines the finish of your crust. An egg wash delivers a glossy finish, while a cream wash imparts a semi-golden, matte-like appearance.

The article rightly points out that skipping a wash altogether can leave your crust looking stark. As a staunch advocate for the art of baking, I couldn't agree more. It's not just about aesthetics; the wash serves as the perfect adhesive for sugar or seeds on the crust, adding both texture and visual appeal.

Now, let's address the eternal debate: egg wash or melted butter for your pie crust? Count me in the Team Egg Wash (or Cream Wash) camp. While melted butter introduces a richer flavor, it tends to give a speckled appearance to the pastry. However, if you plan to sprinkle sugar on the crust, melted butter might be a suitable choice, as it can hide the speckles and offers a delicious combination with sugar.

For those seeking perfection in every detail, the article provides a guide on making the ideal egg wash: one well-beaten whole egg plus one to two tablespoons of water. Adjusting the water content can alter the golden color or add more shine by substituting water with cream or milk. The versatility extends to using just yolks for extra color or whites for extra shine.

When it comes to cream wash, heavy cream or half-and-half is the key. The author wisely notes that half-and-half produces a similar result to using heavy cream. Timing is crucial; the wash, whether egg or cream, should be applied just before the pie enters the oven.

As for the application, a pastry brush, particularly a silicone one, is the tool of choice. Victoria Spencer, an experienced food editor, emphasizes this point. Having tried various tools, I can vouch for the efficiency of a silicone pastry brush—it's easier to clean and provides a smooth application.

In conclusion, this article serves as a valuable guide for both novice and experienced bakers, emphasizing the importance of the often-overlooked final step in pie preparation. Whether you opt for an egg wash, cream wash, or venture into the melted butter territory, don't skip this crucial step. Your pies—and other baked goods—deserve that finishing touch for a truly delightful experience.