If you frequent Pinterest at all, you know that the basic braid is far from the only kind of braid out there. Fishtail braids are among our favorites because they look more intricate than a conventional braid, but are surprisingly more simple to weave… well, with pie dough, anyway.

We gave this pie two rows of braids for a peek-a-boo filling effect, but if you had the time and patience you could keep going and cover the entire pie with fishtail braids!

Makes one 8-9 inch pie

• One recipe pie crust dough (recipe below)
• Pie filling of your choice
• Roller cutter
• 1 egg, beaten
• Pastry brush

Step 1
Divide the dough in half. Roll one-half of the dough into a circle that is 1/8” thick and cover an 8-in to 9-in pie dish with it.

Roll the other half of the dough to a 1/8” thickness. Cut the dough into 1/8” wide strips with a roller cutter or sharp knife.

Step 2
Take 5 pie dough strips, place them on your work surface, and pinch the tips together at one end. Spread the strips out so that 2 strips are pushed to one side, and three are pushed to the other side.

Step 3
Lift the strand on the farthest side of the three strips and move it over the to strips so that it lays in the middle, next to the two strips on the other side.

Step 4
Move to the other side of the dough strips, lifting the strip on the farthest end of the group of three strips and lifting it up and over to rest in the middle of the strips, pushed to the side that had two strips so that there are now three.

Step 5
Repeat this process over until you have braided the length of the dough strips. Braid the remaining strips of dough in the same fashion.

Step 6
Fill the dough covered pie dish with pie filling.

Step 7
Fold the dough on the edges down over the top of the pie filling.

Step 8
Brush the folded dough edges with beaten egg.

Step 9
Place the braided dough strips around the perimeter of the pie crust, making two circles of braided dough. Brush the top of the braids with beaten egg.

Bake at 375 degrees on the middle rack of the oven for 45 minutes. Move to the bottom rack of the oven and cook for an additional 10-15 minutes. The filling should be bubbling.

Makes enough crust for one covered pie.

• 2 ½ cups all-purpose flour
• ¼ teaspoon salt
• 3 tablespoons white sugar
• ¼ cup vegetable shortening
• 12 tablespoons butter, cold and cut into cubes
• ¼ cup + ice water

Place the flour, salt, and sugar in the bowl of a food processor. Pulse a few times until combined. Add the shortening and butter and process until the mixture is crumbly. With the food processor running, drizzle in ice water, one tablespoon at a time until the mixture forms a firm dough. Press dough into a ball and wrap in plastic wrap. If not using immediately, store in the fridge.

Enjoy!