Methinks it's egg wash. . .ie. beaten egg or egg white with water (Reply #2)

In the discussion thread: I have a pie pastry question. PBS is airing a show about pies. They showed one [View all]

Response to Arkansas Granny (Original post)

Sun Oct 6, 2019, 11:40 AM

2. Methinks it's egg wash. . .ie. beaten egg or egg white with water

It's not uncommon for bakers to use this, or maybe even use whole milk for brushing.

BTW, what was the name of the show? If it was America's Test Kitchen, Milk Street, or Cook's Country, they may have an explanation on their website/s.

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Replies to this discussion thread

19 replies	Author	Time	Post
I have a pie pastry question. PBS is airing a show about pies. They showed one [View all]	Arkansas Granny	Oct 6	OP
there is already fat in the dough	Kali	Oct 6	#1
Not an egg wash. He spread it around with his hand, it was white and	Arkansas Granny	Oct 6	#3
interesting	Kali	Oct 6	#4
Will be over for pie	TEB	Oct 6	#6
Methinks it's egg wash. . .ie. beaten egg or egg white with water	DinahMoeHum	Oct 6	#2
I think the show may be	mindem	Oct 6	#5
It's a one hour show on Create channel, "A Few Good Pie Places".	Arkansas Granny	Oct 6	#7
if it was lard or shortening, that sounds AWFUL.	Grasswire2	Oct 6	#8
It's egg white	dixiegrrrrl	Oct 6	#9
I thought about that, but he applied it with his hand and it kept its shape.	Arkansas Granny	Oct 6	#10
Perhaps he beat the egg white like one would for a meringue?	WePurrsevere	Oct 6	#12
You are right. That's what it was.	Arkansas Granny	Oct 6	#15
how did you find it out?	dixiegrrrrl	Oct 7	#17
Reply #13 has a link to the program. They never said it was egg white,	Arkansas Granny	Oct 7	#19
But the best part of the pie is the bottom dough soaked with the filling!	dawg day	Oct 6	#11
Looks like a beaten egg white to me. Link to show on PBS...	WePurrsevere	Oct 6	#13
Thanks. I had missed that part. It does look like a soft meringue.	Arkansas Granny	Oct 6	#14
Why is the crust soggy?	dem in texas	Oct 6	#16
in a restaurant, you cant have your pie falling apart.	mopinko	Oct 7	#18

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