Originally Posted by meemersmom
Adding a little more butter to the dough will definitely make it more pliable as someone suggested. Also, brushing a top crust with a little butter or egg wash and sprinkling w/ sugar will help make it pretty. I also noticed you used a different pan for the gluten free pie. Don't discount the effect of the pan --- I think I saw Wilton stamped on it, so its probably a heavier metal, which conducts heat better, which may have cause the boil-over of the filling. You didn't see that on the first pie because it looks to be one of those tin foil disposable pie pans. Just a thought.
Yes I did use 2 different pans
I had just bought the Wilton ones and I didnt want to cross contaminate them so I used tin pans for the flour pies.
Now I know that for next time.
I did use a milk wash, now I am thinking for the gluten free i should have use an egg wash
Thank you about the pans though