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Pretty Tops for Country Pies
Appears in
Published 1965
Country cooks have many last-minute, quick, glamorous touches for 2-crust pies. They use the ingredients in their kitchens and obtain attractive results. Here are the favorites of Farm Journal readers and of our food staff.
Sparkle Tops: With fingers, moisten top crust with cold water and sprinkle evenly with a little sugar.
Shiny Tops: Brush top pastry crust lightly with beaten egg or egg yolk, cream, milk, undiluted evaporated milk or melted butter, margarine, shortening or salad oil. Sprinkle with sugar, if desired.
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