Page 85 - Pie Squared

out enough forms to cover the pie, and chill before placing on the
surface of the filled pie.

Stamps

If the pie has a top crust, roll it out, chill it hard, and rather than
slashing the surface, use cookie cutters, a small glass, or a sharp
knife to stamp out shapes before draping the crust over the filling.
They’ll allow the filling to breathe and evaporate and look festive in

the meantime.

Shapes

Sculpt a decoration that tells the crowd what’s in the pie. Top a
chicken pot pie with a cutout chicken. Grape clusters on a grape pie.

Use your imagination and have fun.

SHINY OBJECTS—WASHES AND SPRINKLES

When the crimped, slashed, decorated pie is just about to slide into
the oven, a wash is the crowning touch to ensure a glossy, shiny,
burnished crust. It only takes a moment to pick up a pastry brush
and paint the top crust; just make sure to leave the edges bare.

(Painting the crust edges can make them tough and difficult to cut
through.) Out of eggs? No cream in the refrigerator? Use cool water
or bake a naked pie. It will not change the flavor or the flake in the
crust.

Here are some of my favorite washes from Low-Shine to High-
Gloss.
Beat the ingredients together until well mixed before brushing the
pie dough.

Low-Shine Wash: 1 egg white or 1 tablespoon whole milk or 1

tablespoon cool water
Cream Wash: 2 to 3 tablespoons heavy cream

Sweet or Salty Egg Wash: 1 egg yolk; 1 tablespoon cool water; 1
tablespoon granulated sugar or ½ teaspoon kosher salt