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This baker also gave me the following as the best glaze to prevent the escape of the juices of very moist pies, as apple, peach, pie-plant, etc., of any thing that can be used.
Pie-Crust Glaze—To Prevent Escape of Juices. —Dust flour all around the outer edge of the crust, after the mixture is put in; then wet this completely, with a brush or otherwise, before laying on the top crust, and pinch together, and no juice can possibly escape; but if any place is not wet, there the juice will escape. He thinks it far preferable to the white of an egg or anything he knows. Bakers keep a small soft-haired brush for this purpose. But I guess the women will find a way to do it, even if they tie a bit of cloth on a stick, and keep it for that
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