Yes, sealed with an eggwash and I believe I finally got it after many attempts. I generally keep my crust cool/cold anyway but as soon as they are crimped they go to back to the ice box for 10 minutes. Also changed the mix percentage of shorting and lard - less butter makes a better seal without giving up the flake of the crust. I have not washed the entire pie as yet but I may have to try that one for fun. Thanks.
7/1/09 at 3:28am