- Washes: I've done a cream wash and an egg wash but haven't tried a combo egg/cream wash for the ultimate browned crust.
- Butter: It's good to get a scientific opinion on the fat debate...at least when it comes to flakiness. However, I do think lard provides a little extra when it comes to flavor. Maybe...like the wash, I should try a combo lard/butter crust.
- Fat Chunks: Speaking of crust, I guess combo is a running theme here with the suggestion of having a mixture of chunk sizes...from almond to pea size for optimal flakiness and texture.
Lastly, here's the hardest suggestion...waiting. Letting the pie cool before serving gives the filling time to thicken and be less running.
