Mix together with a pastry cutter or fork until it is mealy and crumbly. A good glaze for your pie tops: 1 egg, beaten and 1/4 cup milk stirred together. Brush or spoon over the top and sprinkle with sugar. Makes them golden brown and slightly shiny. These will not get soggy either. Pie dough does not like to be handled a lot. The less it is worked after the liquid has been added, the flakier the crust.
By Robin from Washington, IA
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