• 1 egg, lightly beaten
  • 1/3 cup water or 1/3 cup heavy cream


Mix egg and water (or cream) and using a pastry brush, brush egg mixture over bottom and sides of pie crust. Add filling and bake. I think the egg mixture seals the crust so it does not get soggy. I make fruit pies all the time, and this has worked for me.

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Submitted 6/13/05.
Source: n/a
Submitted By: Betsy Cole
Pie Crust