Fishtail Braid Pie Crust (Print View)

Learn to craft beautiful braided pastry edges that transform ordinary pies into showstopping desserts.

# 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 tsp salt
04 - 1 tbsp sugar, optional for sweet pies
05 - 1/4 to 1/2 cup ice water

→ For Assembly

06 - 1 egg, beaten for egg wash
07 - 1 tbsp milk or water to thin egg wash, optional

# How to Make:

01 - In a large bowl, whisk together flour, salt, and sugar if using. 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 about 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 left over the new middle. After one set, start the fishtail: take the outermost right strip and cross to center, then outermost left to center, always pulling from outside. Continue until complete and press ends together. Repeat for additional braids as needed to cover pie edge.
04 - Trim excess dough from filled pie. Brush edge lightly with water to help braid stick. Gently lift and shape braid(s) around pie rim, pressing lightly to adhere. Brush braid with egg wash for shine.
05 - For filled pies baking longer, add braid before baking. For pre-baked shells blind baking, chill crust with braid for 15 minutes, then bake at 375°F for 12-15 minutes until golden.

# Expert Suggestions:

01 -
  • Youll feel like a professional pastry chef without professional skills
  • The braiding technique is easier than it looks once you know the secret rhythm
02 -
  • If dough starts feeling warm or sticky while braiding, pop everything in the freezer for 10 minutes and continue—warm dough is your enemy here
  • The strips might look too thin while cutting, but they puff slightly during baking so trust the 1/2 inch measurement
03 -
  • Make extra braiding strips than you think you need—some will inevitably break or look less than perfect
  • Brush your completed braid with egg wash halfway through baking if you want an even deeper golden color

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