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Before baking pies in the oven, the cook must make sure that the dish will retain its shape under the influence of high temperatures. It is very common for the dough to open and the filling to leak out.
In this case, instead of full-fledged pies, you get an empty flour product, and the "fillings" (jam, minced meat, or chopped vegetables) that have leaked out are no longer suitable for consumption.
Details
Avoiding this situation is very simple. To do this, you can't count on the dough being sticky on its own.
It is necessary to properly "glue" the flour base. This will help us make a very popular product that every housewife has in her refrigerator.
The saving ingredient
The secret to keeping the pies in their perfect shape is a raw, beaten egg.
Egg liquid should be applied to the place where the dough is glued. If you follow this condition, the pies will definitely not come apart.
The remaining raw egg can be used to coat the surface of the entire pie. The future pastry will acquire a ruddy color. The dish will be very beautiful, will look appetizing and will taste good because all the filling has been preserved.
