How to Make a Braided Pie Crust Design

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Sometimes I impress myself with a pie crust design.

It looks cool in my head, and then *bam*…even more spectacular in real life.

That’s how I feel every time I make a braided pie crust. I’m trying not to be dramatic here, but it always looks so epic.

A braided pie crust design is perfect for a single crust pie like pumpkin or pecan (i.e. only crust on the bottom). Because it fits in the small amount of decorative crust “real estate” you have to work with.

The key to success is patience and putting your dough in the freezer a few times throughout the process to make it easier to work with (and less likely to fall apart). Good luck!

Tools you’ll need:

How to Make a Braided Pie Crust Design

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1. Prep and roll out your pie dough. Make a double crust recipe – one recipe for the pie pan and one for your braids.

2. Cut the pie dough into thin strips with a pastry wheel (like this one) – aim for between 1/4″ – 1/2″ wide.

3. Refrigerate or freeze strips for a few minutes to keep firm.

4. Connect three strips together at one end.

5. Braid the strips by gently curving. Pie dough is pliable which allows you to slightly bend the strips to form the braid.

6. There are two options to get a long enough dough braid: 1 – attach strips together to extend and keep braiding. or 2 – form multiple short braids and attach to each other directly on the pie.

7. Both are great options, it just depends on the space you have and the length of your strips. I find attaching multiple short braids to be easier, but I think it’s a personal preference.

8. Refrigerate or freeze braids for a few minutes again to keep firm.

9. Once you’re ready to attach your braids, wet the edges of your pie crust with water and score around the pie. Gently lay braids on crust and add more water to make sure they attach.

10. If you have multiple shorter braids, join them together by cutting and attaching the individual strips for a seamless (more or less) braid.

11. Now it’s time to bake! Finish out your pie with your favorite filling recipe and enjoy.

Good luck! Hope it turns out beautifully.

Published by Alex

Food-loving, adventure-seeking, pun-enthusiast

2 thoughts on “How to Make a Braided Pie Crust Design

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I love dogs, cats, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most dairy (usually) for health reasons, making the occasional exception at Thanksgiving or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals, and I cherish them all! XXXOOO
    Dorothy's New Vintage Kitchen says:

    So pretty! This is the best kind of playing with our food!

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