Fishtail Braid Pie Crust (Printable Version)

Master the art of weaving a beautiful fishtail braid edge for pies that look as impressive as they taste.

# What You'll Need:

→ Crust Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cut into small cubes
03 - 1 teaspoon salt
04 - 1 tablespoon sugar (optional, for sweet pies)
05 - 1/4 to 1/2 cup ice water

→ For Assembly

06 - 1 egg, beaten
07 - 1 tablespoon milk or water (to thin egg wash, optional)

# How to Make It:

01 - Whisk together flour, salt, and sugar (if using) in a large bowl. Add cold butter cubes and work into the flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, starting with 1/4 cup, mixing gently until dough just comes together. Add more water if needed without overworking. Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
02 - On a lightly floured surface, roll one chilled disk into a rectangle about 1/8 inch thick. Using a ruler and knife or pizza cutter, cut at least 6 even strips, approximately 12 inches long and 1/2 inch wide.
03 - Lay three strips side by side with ends pressed together. Begin a regular braid by crossing the right strip over the middle, then the left over the new middle. After one set, start the fishtail technique: take the outermost right strip and cross it to the center, then the outermost left to the center, always pulling from the outside. Continue until complete and press ends together. Repeat for additional braids as needed to cover your pie edge.
04 - Trim any excess dough from the filled pie. Brush edge lightly with water to help the braid stick. Gently lift and shape braid(s) around the pie rim, pressing lightly to adhere. Brush braid with egg wash for shine.
05 - For filled pies baking longer, add braid before final baking. For pre-baked shells (blind baking), chill the crust with braid for 15 minutes, then bake at 375°F for 12-15 minutes until golden brown.

# Expert Tips:

01 -
  • Your pies will look like they came from a fancy bakery without any fancy techniques
  • The braiding process is actually meditative once you find your rhythm
02 -
  • Warm dough is your enemy here, so if your strips start getting soft or sticky, pop them back in the refrigerator for ten minutes
  • The first few attempts at fishtail braiding might look wonky, but even imperfect braids bake up beautifully
03 -
  • A bench scraper helps lift and move those delicate braids without breaking them
  • Practice the fishtail pattern with rope or yarn before touching your precious dough

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