Shaping a Braided Edge Pie Crust
A Braided Edge is suitable for a single-crust pie. Make enough pastry for a double crust. Line a 9-in. pie plate with the bottom crust and trim the pastry even with the edge of the plate.
Roll remaining dough into a 10-in. x 8-in. rectangle. With a sharp knife, cut twelve 1/4-in.-wide strips. Gently braid three strips of dough. Brush edge of pastry with water. Place braid on edge of crust and press lightly to secure.
Repeat with remaining strips, attaching additional braids until entire edge is covered. Use foil to protect edges from overbrowning.
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