Fishtail Braid Pie Crust (Printable Version)

Master the art of braided pie edges with this elegant fishtail technique that elevates any homemade pie.

# Ingredient List:

→ Pie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 cup cold unsalted butter, cut into cubes
03 - 1 teaspoon salt
04 - 1 tablespoon sugar
05 - 6-8 tablespoons ice water

→ For Assembly

06 - 1 egg, beaten
07 - 1 tablespoon milk

# Directions:

01 - Whisk together flour, salt, and sugar in a large bowl until well combined.
02 - Cut cold butter into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
03 - Gradually add ice water, mixing gently just until dough comes together. Divide into two equal portions and form into discs. Wrap and refrigerate for at least 1 hour.
04 - Roll out one disc on a lightly floured surface to fit a 9-inch pie plate. Press gently into the plate, trim edges, and chill while preparing the braid.
05 - Roll out the second disc to 1/4 inch thickness. Cut twelve long, even strips approximately 1/2 inch wide.
06 - Group strips into three sets of four. Pinch tops together. For each set: number strips 1-4 from left to right. Take strip 1 over 2, under 3, then over 4. Repeat with the new left-most strip until fully braided.
07 - Transfer braids to the chilled pie edge, pressing gently to adhere. Trim excess and use water to seal edges if needed.
08 - Refrigerate the pie for 15 minutes to firm the crust. Preheat oven to 400°F.
09 - Brush braids with beaten egg mixed with milk. For blind baking, line crust with parchment and fill with pie weights.
10 - Bake for 12-15 minutes until golden. Remove weights and continue baking if a fully crisp crust is desired.

# Expert Tips:

01 -
  • Your pies will look like they came from a boutique bakery without any fancy training
  • The braiding technique becomes surprisingly meditative once you find your rhythm
02 -
  • Warm butter is the enemy of flaky crust; keep everything ice-cold until it hits the oven
  • If your strips start sticking while braiding, pop them in the freezer for 5 minutes and continue
03 -
  • Roll your strips on a piece of parchment paper, then slide the whole thing onto a baking sheet and chill before transferring to the pie
  • Use a ruler when cutting strips for perfectly even braids that bake uniformly

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