Holidaypastryandpieglazes Recipes
HOLIDAY PASTRY AND PIE GLAZES
Pastry and pie glazes add a special touch especially for special occasions and holiday baking. You can choose between shiny, glazed, sugary or rich brown depending on the glaze you choose to brush on. I keep this list close at hand allowing me to choose just the one I want without having to do a search each time I bake. My favorite is to lightly flick water on crust with fingertips - carefully tip to spread - (or spray pastry very lightly with the water) lightly sprinkle with sugar before baking. Makes for one terrific looking pie! In entering one has to enter amounts - remember you need to use enough to cover the top of your crust - smaller pies will take less - larger may need more.
Provided by Gerry
Categories Pie
Time 50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- GLAZED: beat egg white with water - brush over pastry before baking.
- SHINY: using a soft brush - brush on just enough cream to cover before baking.
- SUGARY: Brush with milk, sprinkle with sugar before baking.
- RICH BROWN: brush top with melted butter before baking.
- And yes my favorite - lightly flick water over crust with fingertips, carefully tip to spread the water - sprinkle with sugar before baking. All so simple yet make for that added touch. Baking time for the pies - go with the suggested baking time your recipe calls for.
Nutrition Facts : Calories 36.9, Fat 2.8, SaturatedFat 1.8, Cholesterol 8.2, Sodium 28.2, Carbohydrate 2.3, Sugar 2.1, Protein 0.8
PIE PASTRY
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Time 55m
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
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