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DECORATIVE PIE EDGES - BRAIDED EDGE Recipe

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This recipe for DECORATIVE PIE EDGES - BRAIDED EDGE is from Something Old & Something New, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use a double crust recipe, roll out first crust, and place it in a pie plate. Trim crust flush with the edge of the pie plate. If using a glass pie plate, trim crust overhang to about 1/8 inch past the outer rim to allow for slight shrinkage
Directions:
Directions:
Roll out remaining dough in a narrow long strip that is 1/8 inch thick and cut at least six long strips 1/4 inch wide. Place 3 of the strips on a lightly floured surface and begin to braid them together

Braid the strips until the braid is long enough to fit all around the edge of the pie crust. If the braid needs more length, moisten the ends of the braided dough and attach 3 more strips of dough. Moisten the edges of the crust and carefully place the braid around the rim.

Place the braid around the entire crust.

Press braid lightly to the rim of the crust to hold it in place.

 

 

 

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