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

FAQs

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

The general rule of thumb for an egg wash is one well-beaten whole egg plus one to two tablespoons of water. More water will lighten the golden color, or for a shinier pie, you can substitute the water with cream or milk.

Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking. I use this egg wash for pie crust, or this also makes a great egg wash for bread recipes.

If you are looking to achieve a darker golden brown color on your baked goods, simply whisk an egg and brush it over the dough before baking. Using whisked egg yolk as an egg wash will give your baked goods a golden hue, "which was a big trend in the '50s, '60s, and '70s," says Hysmith.

Brush With Egg

Brushing the surface of the unbaked crust with beaten egg or egg white mixed with water before adding the filling means that as it bakes, the proteins in the egg will form a moisture barrier over the crust and provide a layer of protection.

About this method: Dairy is a classic pastry wash. The natural lactose sugars gild the crust with a golden hue, and the more fat the milk has the deeper the color you'll get. What you won't get is as high a shine as egg washes give you. As with oil, this wash is easy to apply, but also easy to over-apply.

It's All About the Glaze

Getting a golden color on a pie crust usually doesn't have to do with the crust itself – it's what you brush on top. From milk to egg yolks, the sugars and proteins in the glaze will caramelize before the crust itself, giving the pie extra color and a burnished look.

One thing you can do is brush a beaten egg onto the crust prior to baking. This will add a shine to the crust and will brown nicely. An even better option, however, is to brush the top of the unbaked crust with milk or cream (I prefer cream if I have it).

An egg white mixed with water is best used for baked goods that would benefit from a nice gloss and just some light golden color. An egg yolk mixed with water will yield a deep golden color (much like a whole beaten egg without any liquid). Using milk or cream will further enhance the color and gloss.

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Egg wash the pre baked pie crust, then bake again.

After 30 to 35 minutes, remove the pie from the oven (but keep the oven on!). Carefully lift out the aluminum foil and pie weights. Then, brush the bottom and sides of the crust with egg white. If your egg white is too thick, add a dash or two of water to thin it out.

How to make pastry golden brown? ›

Brushing on egg whisked with water will lead to a golden brown baked good, with a medium amount of shine.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked. Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

Really pre-heat your oven

The sugars caramelise, giving that golden-brown colour and creating flavour. So make sure your oven is hot before you start baking. For most basic loaves (those without lots of sugar, eggs and/or fats), pre-heat your oven to 240C if possible.

GOOD TO KNOW: A chemical reaction between amino acids and sugars, the Maillard reaction is responsible for color development and new flavor formation in a significant number of cooked foods. It was named for the French chemist Louis-Camille Maillard, who first described it in 1912.

Line the crust with foil, parchment, or a paper coffee filter. Fill it about two-thirds full with dried beans, uncooked rice (or other uncooked grain berries), pie weights, or granulated sugar. Bake the crust in a preheated 375°F oven for 20 minutes, set on a baking stone or steel if you have one.

The golden brown crust of baked bread is a result of the Maillard reaction, a chemical process that can be simplified to sugar + protein + heat = browning.