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Pie Crust Glaze
Heritage Recipe from
Alicia Preston, West Side Grange, California
This is a tip from my great grandmother, Janie Knauss's cook book, over one hundred years old.
To prevent the juice soaking through into the crust and making it soggy, wet crust with a beaten egg just before you put in the pie filling. If the top of the pie is wet with the egg, it gives it a beautiful brown.
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