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How to Make a Fancy Fishtail-Braided Edge for Your Thanksgiving Pie

Take your crimped pie crust to the next level with a fishtail-braided rim and a scattering of cutouts. Here are the simple nips, cuts, and twists that will help you go from "ooh" to "aah" this Thanksgiving.

Brown-Sugar Butternut-Squash Pie
Photography by: Bryan Gardner

1. You’ll use the same piece of dough for both the fishtail-braided rim and the crust stars scattered on top. After rolling out a disk of dough into an 11-by-14-inch rectangle, use a pastry wheel to cut fifteen 1/4-inch-wide strips from one of the short sides.

Brown-Sugar Butternut-Squash Pie
Photography by: Bryan Gardner

2. To make the braids, take 5 strips and press the tops together. Place 3 strips to one side and 2 to the other. Pick up the outer strip on the side with 3 strips; cross it over, so it’s now on the inside of the side that had 2. (It should now have 3.) Repeat to create a braid -- the outer-third strip always crossing to the middle to join the side with 2 strips. Repeat with the remaining strips to make two more braids.

Brown-Sugar Butternut-Squash Pie
Photography by: Bryan Gardner

3. Using the remaining dough, cut out shapes such as stars, snowflakes, and crescents with cookie cutters.

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Photography by: Will Anderson
Try This Technique with Our Brown-Sugar Butternut-Squash Pie Recipe
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