What to Expect

• Eggs contain plenty of both fat and protein, which account for the effects an egg wash exerts on your pie; the fats give the baked crust a subtle sheen while the proteins promote a rich, brown hue. If you use both parts of the egg in your wash, expect additional shine and color. If you go with egg white alone, however, you'll add color, but not glossiness.

How to Brush

• While it's best to apply your egg wash before putting your pie in the oven, ideally to cold and rested dough, you're not totally out of luck if you forget -- applying the glaze about 5 minutes before the pie is ready to leave the oven still does the trick. Whether you're washing the pie before or after, first whisk your egg and add a dash of water to promote easy brushing. Apply a thin, even coat to the crust using a pastry brush, avoiding drips or puddles during the application.

Mind These Tips

• Turn to a brush with soft, natural bristles for an even, smooth egg wash application. Lightly brush off any excess flour from the surface of the crust before applying your wash. Some chefs like to split the difference between the traditional “before” egg wash and the emergency “after” wash by brushing on a light wash before baking and then another coat after the pie's first 10 minutes in the oven. Egg washes aren't the exclusive domain of pies -- they also lend color and shine to baked goods such as pastries and bread loaves. To reduce the risk of illness, never used cracked or broken eggs. Cook the egg wash on at temperatures over 160 degrees Fahrenheit -- which should be no problem for most pies, typically cooked at much higher temps -- and avoiding eating an egg wash that is still runny or raw.

Alternative Glazes

• Eggs aren't your only option for glazing your pie crust. Dilute your egg with milk instead of water to add a deeper brown hue to your pie, or use cream for a shinier gloss. A cream-only wash gives the pie crust a matte texture. Add a pinch of salt to the egg to make for smoother brushing -- just remember to allow the salt to fully dissolve for about two minutes before applying. For an alternative after-the-fact glaze, brush your pie crust with a light layer of apricot preserves for a lightly sweet taste and pleasantly glowing appearance.