A little egg wash goes a long way; you don’t want your dough dripping wash and you should have some left over.

To determine if a fruit pie’s done baking, look at the crust and the filling. The crust should be well browned and the filling should be bubbling.

If you find that the edges of your pie crust brown faster than the center, cover them lightly with aluminum foil while the center catches up.

Let pies cool before slicing. It gives the thickeners in the filling time to finish gelling and will give you perfectly clean slices.