Fishtail Braid Pie Crust (Printer-friendly)

Learn to create an elegant fishtail braid border for stunning homemade pies that impress guests.

# What You'll Need:

→ Pie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 cup cold unsalted butter, cubed
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 evenly combined.
02 - Cut cold butter into dry mixture using a pastry cutter or fingertips until texture resembles coarse crumbs with some pea-sized pieces remaining.
03 - Gradually drizzle ice water over mixture while gently tossing with fingers. Mix just until dough holds together when pressed. Divide in half and form into two discs. Wrap tightly and refrigerate for minimum 1 hour.
04 - Roll one dough disc on lightly floured surface to 1/8-inch thickness. Carefully transfer to 9-inch pie plate, pressing gently into bottom and up sides. Trim edges flush with rim. Refrigerate while preparing braids.
05 - Roll second dough disc to 1/4-inch thickness. Cut twelve even strips approximately 1/2-inch wide and 8–10 inches long using a sharp knife or pastry wheel. Group strips into three sets of four.
06 - For each set, pinch tops of four strips together. Label strips left to right as 1-2-3-4. Cross strip 1 over strip 2, under strip 3, over strip 4. Repeat pattern always crossing the new leftmost strip over, under, over until braid is complete. Pinch end to seal.
07 - Carefully transfer braids to chilled pie crust edge, pressing gently to adhere. Trim excess dough. Brush underside with water if needed for better adhesion. Refrigerate assembled pie for 15 minutes.
08 - Preheat oven to 400°F. Whisk egg with milk for egg wash. Brush evenly over braided crust and edge.
09 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes until light golden. Remove weights and parchment. Continue baking 3–5 additional minutes if bottom needs additional crisping.
10 - Proceed with your chosen pie filling recipe. Return to oven as directed for filled pie baking time.

# Expert Advice:

01 -
  • The braided edge creates such a stunning presentation that people assume you spent hours on it
  • This technique works equally beautifully for both sweet summer fruit pies and hearty savory dinners
02 -
  • If your kitchen runs warm or your butter starts softening, pop everything back in the fridge for 10 minutes
  • The braiding gets easier with practice, so don't stress if your first attempt looks rustic
03 -
  • Use a sharp knife or pastry wheel to cut strips so the edges stay clean and even
  • If any strips tear while braiding, gently press them back together, and the egg wash will hide any imperfections

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