#BRAIDED PIE CRUST DESIGNS HOW TO#
#BRAIDED PIE CRUST DESIGNS FULL#
#BRAIDED PIE CRUST DESIGNS PROFESSIONAL#
#BRAIDED PIE CRUST DESIGNS SERIES#

When you are rolling out your top crust – if it is very firm and starts to crack, knead the dough together again and let it sit for 5 minutes to allow it to warm up a bit before rolling out again.Make sure to remove your chilled dough from the refrigerator about 20 minutes before you want to roll it (it should still be cool – too warm and it will be difficult to handle and too cold and it is more likely to crack).

#BRAIDED PIE CRUST DESIGNS FULL#

When making the dough, I always say to add a minimal amount of liquid and handle the dough as little as possible for the most tender dough – but in the case of these more intricate crusts, go ahead and add the full 3 tablespoons of ice water and give the dough extra few kneads (don’t over-do it – just 3 or 4 extra kneads) just to keep things pliable before chilling the dough.

These designs are made with my perfect flaky pie crust, which is very forgiving and easy to handle.

#BRAIDED PIE CRUST DESIGNS PROFESSIONAL#

Connect the braid ends by tucking the loose strands together.By the end of this article, you’ll take my years of culinary and professional baking experience, and you will no longer be intimidated by beautiful pie designs! Below are five designs that you (yes, YOU!) can do easily! Pie Design & Decorating Tips To Get You Started To attach the braid to the edge of the pie brush the edges with egg wash and lay the braid on top, pressing down gently. If the pastry dough is getting too soft to work with, put it back in the fridge for 5-10 minutes to firm up. If a piece breaks or tears, gently press it back together. Repeat this pattern, keeping the braid as tight as possible. Take the right most piece and bring to the centre, then take the left most piece and bring to the centre.

Lightly pinch the top of the strands together at the top. Start by cutting 1/4' thin strips (using a ruler is helpful) and laying them vertically side-by-side in front of you on your working surface. Repeat with the remaining strips, weaving them under and over one another to create the lattice pattern.īraids are a beautiful detail to add to the edges of a pie, especially for a single crust pie. Lift up every other vertical strip in order to weave the perpendicular strip underneath.

Starting on the horizontal strips, lay one strip perpendicular on top of the vertical strips and on the edge closet to you. Save the longer strips for the middle of the pie and the shorter pieces for the edges. Lay half the strips vertically and evenly spaced on top of the filled pie. Using egg wash to act like a glue, brush the pie first with egg wash before adding the cut-outs.Ĭreate a lattice by cutting the dough into at least 8 strips, we like a wide strip about 1 1/2'- 2' wide. Using the pastry dough scraps, cut out desired shapes such as triangles, circles, leaves etc, using a paring knife, scissors or a small cookie cutter. With scissors, clean and trim the excess pie dough all around, leaving 1' overhang. Tuck the edges under themselves, pressing the dough gently but firmly against the outer rim of the pie pan.

Use your fingers to press the edges of the bottom and top crust together so they are lightly sealed. Roll out the second pastry dough disc and gently place it on top of the filling. Next you can add the top crust to the pie or create a lattice (see further below) Tip the filling into the base, tucking in loose fruit pieces and mounding the fruit slightly higher in the centre. Toss together the filling ingredients according to your recipe. If the dough tears or comes away, simply press it back together. Grease the pie pan with butter and gently ease the dough into the pan, lightly pressing it into the contours of the pan and making sure there is about 1' over hang all around.

Lightly flour your rolling pin and roll one pastry dough disc into a circle about 13' wide and approximately 1/8 - 1/4' thick. To try your hand at a double crust pie, check out the French Lentil Pot Pie or Classic Apple Pie. Our single crusted pies are a great place to start, try the Salted Honey Pie or Buttermilk Pie.

#BRAIDED PIE CRUST DESIGNS HOW TO#

Play around and have fun! We prefer to make a 1.5 or double recipe of any of our pastry doughs for a larger design so there's more dough on hand.īelow you will find detailed instructions on how to decorate a pie using cut out pastry shapes, how to make a classic lattice top pie, and how to make and apply a pastry braid to the edge of a pie.

#BRAIDED PIE CRUST DESIGNS SERIES#

To cap off our series on homemade pies we've taken videos to show several ways that you can personalize a pie by adding decorative shapes and designs, regardless of your skill level.

Braided pie crust designs