Fishtail Braid Pie Crust (Printable Version)

Learn to craft stunning braided edges for professional-looking pies with this decorative crust technique.

# What You'll Need:

→ 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

# How to Make It:

01 - Whisk together flour, salt, and sugar in a large bowl until thoroughly combined.
02 - Cut cold butter into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
03 - Gradually add ice water, mixing gently just until dough comes together. Divide dough in half and form into two discs. Wrap tightly and refrigerate for at least 1 hour.
04 - Roll out one disc on a lightly floured surface to fit a 9-inch pie plate. Gently press into the plate, trim edges, and refrigerate 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, working left to right with strips 1-2-3-4: take strip 1 over 2, under 3, over 4. Repeat with the new left-most strip until fully braided.
07 - Carefully transfer braids to the chilled pie edge, pressing gently to adhere. Trim excess dough and use water to seal edges if necessary.
08 - Refrigerate the assembled pie for 15 minutes to firm the crust. Preheat oven to 400°F.
09 - Brush braids with egg wash mixture. For blind baking, line crust with parchment paper and fill with pie weights.
10 - Bake for 12-15 minutes or until golden brown. Remove weights and continue baking if a fully crisp crust is desired.

# Expert Tips:

01 -
  • The fishtail braid looks like you took a masterclass in pastry arts but the technique is surprisingly forgiving once you find your groove
  • This crust transforms an ordinary pie into a centerpiece that makes people reach for their phones before their forks
02 -
  • If your dough starts feeling warm or soft while working with it, stop and return everything to the fridge immediately
  • The braiding looks harder than it is, but watch a fishtail hair tutorial first if the written directions feel abstract
03 -
  • A pastry wheel with a fluted edge makes the prettiest strips, but a sharp knife works perfectly fine
  • If your braids break while transferring, patch them back together with water and no one will ever know

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