Tuesday, July 27, 2010

Pie Crust Glaze

In making any pie which has a juicy mixture, the juice soaks unto the crust making it soggy and unfit to eat, to prevent this:

Beat an egg well and with a brush or bit of cloth, wet the crust of the pie with the beaten egg, just before you put in the pie mixture.

For pies which have a top crust also, wet the top with the same before baking, which gives it a beautiful yellow brown. It gives beauty also to biscuit, ginger cakes, and is just the thing for rusk by putting in a little sugar.

Dr. Chase's Recipes by Alvin Wood Chase, M.D., Ann Arbor, MI 1864

No comments:

Post a Comment