Page 86 - Pie Squared

High-Gloss Egg Wash: 1 egg yolk; 1 tablespoon cool water

For a textural finish, start with any wash and scatter on 2 or 3
tablespoons of sparkling or raw sugar, sprinkles, grated hard cheese,

toasted bread crumbs, or a scant half teaspoon of flaky salt like
Maldon or fleur de sel.

BLIND BAKING

Because single-crusted pies, once filled, often bake for less than

the time needed to fully, deeply bake the dough, the crust can
end up damp or soggy or even a bit raw. Therefore, some
recipes call for blind baking the bottom crust—pre-baking the

crust, before filling the pie.