What can you use instead of egg wash on a pie?
Instead of egg wash, brush the pie with milk, single cream, or melted butter for a golden finish, or use plant milk mixed with a little maple syrup or oil for a vegan glaze. None browns quite as deeply as beaten egg, but milk and cream come respectably close on a savoury pie.
By the chickenpie.net test kitchen · Published 11 August 2026
Egg free glazes compared
Egg wash browns so well because of its protein and fat. The substitutes each supply one or the other, which is why the results differ.
| Glaze | Finish | Notes |
|---|---|---|
| Whole milk | Light golden, matte | The simplest swap, apply just before baking |
| Single or double cream | Deeper gold, slight sheen | The best non egg browning |
| Melted butter | Golden, rich flavour | Can be brushed before or after baking |
| Plant milk plus maple syrup | Golden brown, faint sweetness | Use 1 teaspoon syrup per 3 tablespoons milk |
| Olive or vegetable oil | Shiny, minimal browning | Best combined with a hot oven |
Fully vegan options
Soy milk is the best performing plant milk for glazing because it carries more protein than oat or almond, so it browns closer to dairy. Mix 3 tablespoons of soy milk with 1 teaspoon of maple syrup and a few drops of oil.
Aquafaba, the liquid from a tin of chickpeas, also works brushed on neat. It gives shine and a light gold colour with no flavour carryover.
If the pie matters, test your chosen glaze on a scrap of spare pastry baked alongside. Ovens and brands vary more than recipes admit, and a 10 minute test bake settles the question.
Applying any glaze well
Brush thinly and evenly, and keep the glaze off the cut edges of puff pastry, where it can glue the layers and stop them rising. Two thin coats beat one thick one.
For a savoury pie, a pinch of salt dissolved in a milk glaze deepens the colour slightly and seasons the crust. Sweetened glazes brown faster, so check the pie 5 minutes early and cover it loosely with foil if the lid colours before the filling is hot.