For a darker, richer sheen, you can make an egg wash using just egg yolks; or, for one with a lighter color, just egg whites. Here’s how to do it:
Egg Yolk: For a very glossy, intense yellow-golden hue, whisk 1 large egg yolk with 2 tsp. water until smooth, then brush a thin layer over the dough. We love this option for its rich, bright color and even browning.
Egg White: For the most shine but less coloring, beat 1 large egg white until frothy, then brush over the dough. An egg-white wash is great to use before adding sanding sugar, as it will give your finished pastry a sparkly look.
Store leftover egg wash in an airtight container in the fridge. Use any leftovers for another batch of pastries, or add a pinch of salt and use it to make scrambled eggs. And remember egg wash isn’t just for pie crust; use it on any dough you’d like to give high shine, including dinner rolls, hand pies, brioche buns, and puff pastry or croissants.
Egg-free egg wash substitutes:
If you don’t have an extra egg on hand (or if you’re allergic), you can still make egg wash. (Yes, really!) Though its name might suggest otherwise, egg wash need not contain eggs—these substitutes will do the job—in some cases, they may even work better than a traditional egg wash.
Whole Milk: For a crispy crust with a matte appearance, use just milk. Many biscuits and dinner rolls are brushed with milk or buttermilk for a finishing touch.
Heavy Cream: For a little more shine than an all-milk wash, but not as much as an egg wash, use heavy cream or half-and-half. This is a classic approach for scones, like blueberry or chocolate chip scones.
Nothing: For a crisp, tan crust, leave your dough unadorned. Skipping the egg wash results in the most matte appearance, so if you like that look, keep it plain.
Now, go ahead and bake something:
58 Pie Recipes to Bake Tonight—or Whenever the Mood Strikes
Our favorite pie recipes will have you seeing cherry in the summer, apple in the fall, and chocolate all year long.
