The Unexpected Secret to the Perfect Pie Crust
To get the perfectly crackly, sweet top for your pie crust, an unexpected simple shortcut will do the trick.
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surprised you didnt brine it.
errr wtf???
The other people from cooks country said not to use water but 80 proof vodka. 😐
I don't think that much sugar would taste good. Plus, you have to have a perfect seal all the way around the pie and how many home cooks can do that? Dan is good, but this idea is all wet.
Stupid , I hate his video
Why on earth would anybody want to add 3 tbl spoons of sugar to a pie?
Confused about whether you are supposed to add sugar to the top afterwards or if it just naturally makes a more sugary top??
This suggestion is unholy. There is no sugar needed and I want a crispy crust.
Eat pie…
isn't the same thing accomplished by an egg wash which many pies have you do before you put sugar on the top?
Or just drop some ice into a pan below rack of the oven and bake your pie
Why you not making demos anymore?
I brushed my pie crust with water and it turned out terrific!
Maybe just spray it with water? I rinsed some liver and it fell down the drain… fool me once.
That is nice to know and I have to remember it for the holidays when I will be cooking some pies.
Show, don’t tell
Jeez, a demonstration would've been nice. Ugh!
You didn't show us an example, and I'm way to cynical to not think this is a troll.
April fools came early yall.
I feel like this is witchcraft. Doesn't it just make the dough soggy?
💙
I don't know if it's too late but could you give more information about this? I feel like I only learned about the tippy top of the iceberg. Could you show an example of how to do this and what the difference is between a pie brushed with water and a pie without?
They should have illustrated this technique because it really does work. Great aunt used to do so and it creates a sugary, flakey layering on the crust.
Show, don't just tell.
do over please 😉
Don't get it? Where does the sugar come from (crust, fruit, sprinkle on Top?) and where would it go otherwise (still there, just baked in?). I don't mind the format, but this one was confusing.
Great tip Dan, will try on my pies soon! Love the format quick and to the point!
Quick hits, lazy production for all the money that goes into the test kitchen. No results to show, no visual. Are we supposed to just take your word for it?
Instead of "running it under the faucet", why not just mist some water on it with a spray bottle? Who wants a soppy wet pie crust?
At 0:08, you say you know it sounds crazy…. If you want people to believe this works, show a picture of the results! Y'all always do!
This is how you kill a brand, you're turning into the eHow of useless content. Stop putting Dan in content that belittles his expertise.
Lazy fucks
So like if I rinse it with water it holds a dramatic amount of sugar, lol, got it, thanks.
Thanks will try next time I make a pie
I can't see how using water alone is better than an egg wash.
We need demos and comparisons as proof.
What about egg white? It has water in it, helps sugar adhere and contributes to color.
3 tablespoons of sugar is a lot of sugar. If you cut the pie into 8ths, that's over 1 teaspoon of sugar on each slice from the crust alone.
… And then do you put sugar on it????
This was lazy. Show me a pie without water, a pie from under the tap, and a pie brushed with water.
Love ya Dan but I don't know about this one. I really don't lik the look or taste of a sugared top, maybe if it all completely melted and looked like an egg wash, it would be ok. Too bad you didn't show an example of the result.
Do you guys not show the topic at hand anymore? Just read an article about the topic
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