Add a special touch to the top of your two-crust fruit pie by using one of these techniques before baking:
- For a shiny crust, brush crust with milk.
- For a sugary crust, moisten crust with water, then sprinkle with granulated sugar.
- For a glazed crust, brush crust lightly with a beaten egg or an egg yolk mixed with a little water.
These pie crusts may brown more quickly than those without a special top treatment. If this happens, place a sheet of aluminum foil loosely on top of hte pie to slow the browning.
After baking, glaze a two-crust pie with a mixture of 1/2 cup powedered sugar, 2 to 3 teaspoons milk, orange juice or lemon juice and, if desired, 2 teaspoons grated orange peel or lemon peel. Don't let the glaze run over the edge of the pie.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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