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Dairy Free, Egg Free, Vegan Pie Crust Wash

November 15, 2016 by Elizabeth DiBurro 18 Comments

Need a way to make those pie crusts brown and shine without using egg or dairy?  Then you’ll want to try this Vegan Pie Crust Wash method that used on my cheater blueberry pie.

Dairy Free, Egg Free, Vegan Pie Crust Wash

Don’t tell me that you don’t know what a cheater blueberry pie is?!

It’s the kind that you use a store boughy crust and filling from a can!  There’s no stirring, mixing, blending, rolling, or effort involved!  All you have to do is preheat the oven, roll out the dough, dump the canned filling, roll out another dough, brush the crust wash and pop it in the oven!  SO SIMPLE!

The store-bought crust that I used for the cheater blueberry pie contains wheat and soy, but is free of dairy, egg and nuts.  The crust isn’t safe for me since I avoid gluten, but I was making the pie specifically for my son who’s able to have gluten.  Not to mention, I’m more of an apple pie kind of girl.  No offense, blueberry.

Dairy Free, Egg Free, Vegan Pie Crust Wash

Vegan Pie Crust Wash secret revealed!

So what did I use to make the crust turn out brown and shiny???

The secret ingredient used to wash the pie crust is….

warm apricot jam.

 

I stirred the jam to get out all of the lumps and warmed it in the microwave for about 30 seconds.  Make sure to give it another brisk stir and then brush the top of your pie crust prior to baking. That’s it!

 

There!  Now you can sleep at night knowing the biggest secret in creating a gorgeous pie crust without dairy or eggs.

You’re welcome.

Elizabeth 😉

Make your pie crust shiny and brown with this vegan crust wash.

 

Filed Under: Dessert, Food Allergies Tagged With: Dairy Free, Egg Free, pie crust wash

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Allergy Friendly Meatballs (gluten and top8free) »

Comments

  1. Strength and Sunshine says

    November 16, 2016 at 8:08 am

    O what a fabulous idea! Adds a little extra sweetness too!

    Reply
  2. cricketsconfections says

    November 16, 2016 at 8:38 am

    This looks just perfect, just in time for Thanksgiving!

    Reply
    • Elizabeth DiBurro says

      November 16, 2016 at 1:58 pm

      I’ll have to try it out for my allergy-friendly apple pie in a couple of weeks!

      Reply
  3. awhiskandtwowands says

    November 16, 2016 at 8:57 am

    This is such a great idea, especially for an egg free/vegan option! It’s perfectly golden brown and I bet it added just the perfect amount of sweetness.

    Reply
    • Elizabeth DiBurro says

      November 16, 2016 at 1:57 pm

      It did! The contrasting flavor of the apricot complimented the sweet blueberry taste perfectly!

      Reply
  4. Erica D. says

    November 16, 2016 at 10:27 am

    As a blueberry lover, I am offended. HA! Love it.

    Reply
    • Elizabeth DiBurro says

      November 16, 2016 at 1:56 pm

      Ha! I’m a blueberry lover too, just not in a pie. 🙂

      Reply
  5. Amanda | My Gluten-Free Miami says

    November 16, 2016 at 8:39 pm

    What an awesome idea! I am all about the little cheats…toddlers and diy don’t mix!

    Reply
  6. Chrystal @ Gluten-Free Palate says

    November 16, 2016 at 8:53 pm

    Such a great idea! And I bet the natural sugar gives the crust a good crunchy finish.

    Reply
  7. cricketsconfections says

    November 16, 2016 at 9:07 pm

    We learned this in culinary school and I had totally forgotten about this trick until now!

    Reply
  8. AliciaEatsHerWay says

    November 17, 2016 at 12:54 am

    Love this idea! It looks amazing – picture perfect pie 🙂

    Reply
  9. alisamarie says

    November 17, 2016 at 12:22 pm

    This is BRILLIANT Elizabeth. Do you think it works with other flavors or is there something special about apricot?

    Reply
    • Elizabeth DiBurro says

      November 17, 2016 at 12:25 pm

      Thanks! I’m sure it’ll work with all flavors. I just thought apricot was a nice contrasting taste to the blueberry and I wanted to choose one with a light color.

      Reply
  10. Gluten Free With Emily says

    November 17, 2016 at 2:10 pm

    I love this jam idea plus I’m sure it adds some really yummy extra flavor!

    Reply
  11. Caroline Moassessi says

    November 22, 2016 at 2:22 pm

    Love this! In traditional French baking, the apricot jam is a must mixed with water or an alcohol. You are brilliant as it has a nice stable flavor that is not too strong and yet, makes things gorgeous, like your pie! When it is mixed with water, you can brush it over cake before you add a filling, so that is a variation, but a similar concept. Another secret: do it over chicken before roasting. Thank you for your fabulously creative thoughts and gorgeous photos!!!! Happy Thanksgiving

    Reply
    • Elizabeth DiBurro says

      November 23, 2016 at 9:04 am

      Oooohhh! I love your secrets, Caroline! Happy Thanksgiving!

      Reply
  12. Pat Bishop says

    November 27, 2016 at 5:38 pm

    Can I use this on the inside of the crust for fruit pies? My apple pie recipe calls for brushing egg yolk on the inside, then baking for 5 minutes before adding the apples.

    Reply
    • Elizabeth DiBurro says

      November 27, 2016 at 5:41 pm

      Pat, most recipes call for brushing the top of the pie crust, not the inside.

      Reply

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