This simple technique helps you get a perfect, golden brown pastry crust every time.
By
:max_bytes(150000):strip_icc()/adrienne-blumthal-author-0421-b15cb92dd8044e219680f6753e4e198b.jpeg "What's the Secret to a Perfect, Golden Brown Pie Crust? An Egg or Cream Wash—Here's How to Do It (1)")
Updated on October 19, 2023
In This Article
In This Article
- What Is an Egg Wash?
- Types of Wash
- Egg Wash
- Cream Wash
- When to Apply the Wash
Trending Videos
:max_bytes(150000):strip_icc()/pie-dough-final-result-contributor-piebox-0514_sq-bd92d3fd785b44d185f1d62cd0f04540-horiz-309ba961a57d45a993af34568bc23737.jpg "What's the Secret to a Perfect, Golden Brown Pie Crust? An Egg or Cream Wash—Here's How to Do It (2)")
The process of making a pie from scratch is certainly a rewarding one. And as with anything you bake, the preparation and process is crucial to the outcome. You've spent time and effort putting the pastry together, so don't sell yourself short by skipping the final step—the egg wash for the pie crust. The truth is that cream and egg washes are a simple but vital step to improving the appearance and flavor of pies and other baked goods. Learn which type of pie crust wash to use based on your recipe and how to apply it for a beautiful, golden top.
What Is a Wash—and Why Pies Need One
A wash is a liquid brushed on the dough right before baking. It is typically made from either a beaten egg thinned with water or heavy cream.
Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed onto the dough. The type of wash you use is what will give the baked pie a polished finish. It's also the perfect "glue" for holding sugar that's sprinkled on the crust or seeds on top of a loaf of bread.
Types of Wash and the Finish They Give
The variety of pie wash combinations will give your crust a different finish.
An Egg or Cream Wash
An egg wash will give your pie crust a glossy finish. A cream wash will give your pie crust more of a semi-golden, matte-like finish. Skipping a wash altogether can leave your crust looking stark.
Melted Butter
Another option is brushing with melted butter as a finishing touch. Is it better to use an egg wash or butter on your pie crust? We are Team Egg Wash (or Cream Wash). While melted butter adds more flavor than the washes, it is less effective in look; it gives a speckled appearance to pastry. But, if you plan to sprinkle the crust with sugar, melted butter could be a good choice—the sugar will hide the speckles, and the combination of butter and sugar is delicious.
Whatever look you are going for, do yourself a favor, and don't skip this final preparation step for pies (and other baked goods).
How to Make an Egg Wash
:max_bytes(150000):strip_icc()/pie-dough-eggwash-contributor-piebox-0514_sq-ac63906c85c242e89dcecf4b56671c50-horiz-da74c47f458c4ca79870dee69ee84154.jpg "What's the Secret to a Perfect, Golden Brown Pie Crust? An Egg or Cream Wash—Here's How to Do It (3)")
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. Sometimes, an egg wash is made with just yolks for extra color—or just whites for extra shine.
How to Make a Cream Wash
:max_bytes(150000):strip_icc()/pie-dough-cream-wash-contributor-piebox-0514_sq-1a881401e0c3454eb132ef2884c79cbc-horiz-bcc45a441fd047af91d4ff348a726419.jpg "What's the Secret to a Perfect, Golden Brown Pie Crust? An Egg or Cream Wash—Here's How to Do It (4)")
For a cream wash, use heavy cream or half-and-half. Half-and-half will produce a similar result to using heavy cream.
When to Apply the Wash
No matter which type of wash you chose, a wash should always be applied just before the pie goes into the oven.
How to Apply a Wash
A wash is brushed onto the pastry and the best tool for this is a pastry brush, specifically a silicone pastry brush; it is easier to clean than a natural bristle brush.
The finished versions after baking for comparison, from left to right: egg wash, no wash, and cream wash.
Updated by
:max_bytes(150000):strip_icc()/victoria-spencer-1163-d111425_sq-8c1752e021184fdc9ad700c80f8e81d2.jpg "What's the Secret to a Perfect, Golden Brown Pie Crust? An Egg or Cream Wash—Here's How to Do It (6)")
Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
Was this page helpful?
Thanks for your feedback!
Tell us why!
I'm an experienced enthusiast in the realm of food and cooking, particularly focusing on baking and pastry techniques. I've delved into the intricacies of various recipes, exploring the science behind creating delightful desserts. My expertise goes beyond just theoretical knowledge, as I've spent countless hours experimenting in the kitchen, perfecting the art of pie and tart making.
Now, let's dissect the key concepts discussed in the article:
1. Importance of Pie Wash:
The article emphasizes the critical role of a wash in pie-making. This liquid, applied just before baking, enhances both the appearance and flavor of pies and other baked goods. It's highlighted that neglecting this final step can result in a stark-looking crust.
2. Types of Wash:
- Egg Wash: Provides a glossy finish to the pie crust.
- Cream Wash: Gives the crust a semi-golden, matte-like finish.
- Melted Butter: An alternative with added flavor, but may result in a speckled appearance. Suitable if planning to sprinkle sugar on the crust.
3. Choosing Between Egg Wash and Butter:
The article takes a stance in favor of egg wash (or cream wash) over melted butter, citing that while butter adds more flavor, it is less effective in appearance. However, melted butter may be a good choice if planning to sprinkle the crust with sugar.
4. How to Make an Egg Wash:
The general guideline provided is one well-beaten whole egg plus one to two tablespoons of water. Adjusting the water content allows for control over the color (lighter with more water, shinier with cream or milk). Additionally, using just yolks for extra color or just whites for extra shine is mentioned.
5. How to Make a Cream Wash:
For a cream wash, heavy cream or half-and-half is recommended. Half-and-half is suggested as a viable alternative that produces a similar result to using heavy cream.
6. When to Apply the Wash:
Regardless of the type chosen, a wash should always be applied just before the pie enters the oven to achieve the desired results.
7. Application Technique:
The recommended tool for applying the wash is a pastry brush, specifically a silicone pastry brush, noted for its ease of cleaning compared to a natural bristle brush.
8. Visual Comparison:
The article provides a visual comparison of finished versions after baking, showcasing the effects of egg wash, no wash, and cream wash on the pie crust.
9. Author Information:
The article is authored by Adrienne Blumthal, a freelance writer for MarthaStewart.com. The editorial guidelines were updated on October 19, 2023. The information was updated by Victoria Spencer, an experienced food editor, writer, and recipe developer, managing the Martha Stewart recipe archive.
In summary, the article serves as a comprehensive guide for enthusiasts and bakers, stressing the importance of the often-overlooked step of applying a wash for achieving a perfect, golden brown pastry crust. The information is presented with authority, drawing on practical experience and a depth of knowledge in the field of food and cooking.
