I know, I know - it's a strange request. I'm looking for ideas on how to make my pie crust an actual brown colour.
When I say "brown", I don't mean cooked "a lovely golden brown"… I mean the pastry, raw, would be brown.
It's going to be a rich savoury pie (beef or bison). I was thinking Worcestershire sauce perhaps.. as it goes well with pies.
I will post the end result here.