Creating the perfect pie crust involves multiple steps such as mixing, laminating, and rolling out the dough, docking, blind-baking, and finally baking until flaky and golden. Among these steps, the egg wash plays a crucial role in giving the crust its shine. While it may seem like a small step, it helps seal the dough, providing protection from the oven's heat. Despite its name, an egg wash doesn't necessarily have to contain eggs. Let's explore different types of egg wash and their effects on the dough.
How to make egg wash:
An egg wash is essentially a beaten egg used to brush crust, pastry, or dough before baking. To ensure even coloring, it's crucial to beat the egg until completely homogenous, without any streaks. You can use a fork or whisk for this task, but for a smoother mixture, consider using an immersion blender. Apply a thin, even layer of egg wash using a pastry brush. Remember to clean the brush thoroughly afterward.
Now that you know how to make an egg wash, here's a simple recipe you can use for all your baking needs.
The traditional egg wash recipe for our apple pie involves a combination of whole egg and milk. This classic egg wash gives baked goods a beautiful golden brown color and a subtle shine.
Whole Egg + Whole Milk: Mix 1 large egg with 1 Tbsp. whole milk in a small bowl. Whisk until fully combined and brush over the dough. If you don't have whole milk, you can use any type of milk you have on hand or substitute with heavy cream, half-and-half, or water. Note that the different fat and sugar content in these alternatives may yield slightly different results.
For a darker, richer sheen, you can use just egg yolks, while egg whites provide a lighter color. Here's how to make them:
Egg Yolk: Whisk 1 large egg yolk with 2 tsp. water until smooth, then brush over the dough for a glossy, intense color.
Egg White: Beat 1 large egg white until frothy and brush over the dough for maximum shine with less coloring.
Store any leftover egg wash in the fridge in an airtight container. Use it for another batch of pastries or add a pinch of salt for scrambled eggs. Egg wash isn't limited to pie crusts; you can use it on various doughs like dinner rolls, hand pies, brioche buns, puff pastry, or croissants to add shine.
If you're out of eggs or allergic to them, you can still create an egg wash using alternative ingredients. These substitutes can sometimes work even better than a traditional egg wash.
Whole Milk: Use milk for a crispy crust with a matte finish, commonly seen on biscuits and dinner rolls.
Heavy Cream: For a bit more shine than milk but less than an egg wash, opt for heavy cream or half-and-half. This is a popular choice for scones like blueberry or chocolate chip.
Nothing: If you prefer a plain, tan crust, skip the egg wash altogether. This results in a completely matte appearance.
Now that you're equipped with this knowledge, feel free to experiment with different egg washes and substitutes for your baking projects.
