Fishtail Braid Pie Crust (Printable)

Master the art of braided pie edges with this fishtail technique that transforms ordinary crusts into bakery-worthy showstoppers.

# What You Need:

→ Crust Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cut into small cubes
03 - 1 teaspoon salt
04 - 1 tablespoon 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 tablespoon milk or water to thin egg wash, optional

# Directions:

01 - In a large bowl, whisk together flour, salt, and sugar if using. Add cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, starting with 1/4 cup, mixing gently until the dough just comes together. Add more water if needed. Do not overwork. 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 the left over the new middle. After one set, start the fishtail: Take the outermost right strip and cross it to the center, then the outermost left to the center, always pulling from the outside. Continue until complete; press ends together. Repeat for additional braids as needed to cover your pie edge.
04 - Trim any excess dough from the filled pie. Brush edge lightly with water to help the braid stick. Gently lift and shape braid(s) around the 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, chill the crust with braid for 15 minutes, then bake at 375°F for 12-15 minutes until golden.

# Expert Suggestions:

01 -
  • Your homemade pies will look like they came from an artisan bakery
  • The technique is easier than it looks once you get the rhythm
  • Works beautifully for both sweet fruit pies and savory quiches
02 -
  • Warm dough is your enemy here. If strips start getting soft or sticky, pop everything back in the fridge for 10 minutes
  • Every strip should be roughly the same width or your braid will look uneven
  • The braids can be made ahead and frozen, then applied directly to your pie before baking
03 -
  • If your braid starts stretching or becoming unmanageable, walk away for 10 minutes and let it chill
  • A little flour on your hands helps handle the strips without sticking
  • The braid might look slightly uneven your first few tries, but itll still bake up beautifully

Go Back