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.

November 01, 2016
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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.

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.

Bryan Gardner

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

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

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