1. For best results, pie dough should be worked very lightly after the water has been added.
2. Pie crusts will have a browner crust when milk is used in the dough. Milk can also be brushed over the top before baking.
3. When making fruit pies, add the sugar when the pan is half full
instead of on top--the pastry will then be lighter.
4. Do you have trouble baking custard pies? Try heating the milk to the boiling point before mixing it with the eggs. This also helps keep the under crust crisp.
5. For Streusel Pies, mix together 1/3 cup peanut butter and 3/4 cup of powdered sugar. Spread this on the bottom of a baked pie shell. Cover it
with your favorite cream pie recipe and top it with meringue or whipped cream.
6. To glaze pies or cookies, brush the top with beaten egg, or egg white.
7. Add a tablespoon of vinegar to the pie dough and a bit of sugar to keep it from drying out when storing it for later use. Store it in a plastic bag or covered dish in a cool place. Thanks to Lori