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Kami Blacksten
Kami Blacksten • 2 years ago

Braided Edge: For a single-crust pie. Make enough pastry for a double crust. Line a 9-in. pie plate with the bottom pastry and trim pastry even with edge of pie plate. Roll remaining pastry into a 10-in. x 8-in. rectangle. With a sharp knife, cut twelve 1/4-in.-wide strips; gently braid three strips. Brush edge of crust with water; place braid on edge and press lightly to secure. Repeat with remaining strips, attaching additional braids until entire edge is covered. --Taste of Home Test Kitchen

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