Learn how to create an elegant braided pie crust that will impress your holiday guests. Follow the clear steps and photos below — it’s easier than it looks and makes a beautiful finishing touch for any pie. Save this tutorial for your holiday baking lineup.
With the holidays approaching, now is a great time to sharpen your pie-crust skills. Decorative crusts like this braided edge take only a few extra minutes but elevate the whole presentation. Read on for a step-by-step guide that uses basic techniques anyone can master.
Choosing a pie crust recipe
Before you braid, pick the pie crust recipe you’ll use. Any favorite double-crust recipe will work, but for this technique I recommend making a deep-dish crust so you have plenty of dough to work with. If you prefer a specific recipe, use that — I often use a Crisco-based pie crust for its ease and reliability. Having a little extra dough is helpful; it’s better to have more than not enough when creating decorative edges.
Making the pie crust
Once you’ve chosen a recipe, follow these steps to prepare the crust:
- Make a double-crust recipe sized for a deep-dish pie.
- Divide the dough in half as your recipe indicates and form each half into a disc.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
- Remove one disc, roll it out, and fit it into your pie dish. Trim the edge so the dough extends about 1/2 inch beyond the rim. Turn the edge under and press lightly to seal; you can crimp lightly with a fork if you like. It doesn’t have to be perfect because the braided dough will cover it. Chill the pie shell in the refrigerator while you prepare the braids.
Rolling the dough for the braids
- Take the second disc from the refrigerator and roll it on a well-floured surface or on parchment. Aim for a rough rectangle about 16 inches long by 6 inches wide — it doesn’t need to be exact.
- Trim the edges with a ruler and a sharp knife or pizza cutter to create straight sides.
- Mark 1/4-inch increments along the top edge using a ruler as a guide.
- Cut long 1/4-inch strips across the dough using the ruler and pizza cutter. You’ll need enough strips to make two long braids, so plan on at least six strips and cut all the dough into strips to have extras in case some break.
- Lay the strips on a parchment-lined baking sheet and freeze for about 5 minutes — chilled strips are easier to braid without tearing.
Making the braids
- Working with three strips at a time, press the tops together to join them. Tip: if the dough becomes soft or starts to break, return it to the freezer until it’s firm to the touch.
- Cross the outer right strip over the center strip.
- Cross the outer left strip over the center strip.
- Repeat crossing the outer right strip over the center.
- Repeat crossing the outer left strip over the center.
- Continue this right-left pattern until you’ve braided the full length of the strips.
- Lightly press the three ends together; avoid pressing too hard since you’ll join this braid to the next one.
- Repeat steps 1–7 to make two complete braids (three braids if you want a thicker edge or overlap).
Placing the braided dough on the pie shell
- Take the chilled empty pie shell from the refrigerator.
- Brush a thin layer of water along the top edge of the pie shell to help the braid adhere.
- Lay the first braid on top of the moistened edge, gently pressing to attach it.
- Brush a little water where the braids meet, place the second braid, and join the ends by uncrossing the last few strands and weaving the braid ends into each other for a seamless finish.
Extra tips
If you plan to prebake or fill and bake, consider brushing an egg wash over the braided edge for a glossy, golden finish. Egg wash, milk, or cream can each give a slightly different sheen — choose based on how glossy or lightly browned you want the crust.
Prebaking (blind baking)
If you want to prebake the crust before filling, follow these steps:
- Freeze the prepared pie shell for about 30 minutes to help it hold shape.
- Preheat the oven to 375°F (190°C).
- Dock the bottom of the crust with a fork to prevent bubbling.
- Line the crust with a piece of parchment paper, smoothing it into the bottom.
- Add pie weights (beans, rice, or ceramic weights) and spread them to the edges.
- Bake for about 20 minutes or until the edges begin to turn light brown, then remove the pie from the oven and lift out the weights and parchment.
- Return the crust to the oven and bake an additional 10–13 minutes, until the bottom and sides are fully golden. If the edges brown too quickly, cover them with foil.
- Allow the crust to cool completely before adding your filling.
Once you try this, braided edges will become a go-to technique for special occasions. The braid adds a polished, homemade look without complicated steps — just chilled dough, straight strips, and a simple over-under braid. Happy baking!
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