Original Idea: Braided Edge by Martha Stewart (you have to scroll to the third image)
Modifications: None. Although I’m pretty sure Martha would scoff at the use of a pre-made, refrigerated pie crust. Oh well. It’s how I roll.
Procedure: I tried the braid two different ways. One, just crossing the strands over without twisting, and the other while twisting each time. I ended up using the braid I’d made the second way, because it had fewer spaces in-between the braid and looked more even.
Verdict: While I agree it looks cool, this was just way to tedious for my taste. Just prick it with a fork all along the edges and be done with it. Much quicker and simpler. I might do this for a special occasion to make it look like I’d spent hours on the pie, but for everyday baking, I don’t see fancy braided crusts in my near future.
This is Day 5 of a 31 day series on actually cooking recipes I’ve pinned.
To view the other recipes, click on the button below: