The Basics: A Beautiful Braided Pie Crust

How To Make A Braided Edge Pie Crust By Rebecca Gordon Buttermilk Lipstick Editor-in-Chief TV Cooking Personality Writer Pastry Chef Author Food Stylist Tailgating Expert Sports Entertaining Southern Hostess Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons How To Make Peach PieBaking & Pastry Essentials

The Technique

A Halo Braided Pie Crust

A halo braid is the perfect compliment to any celebratory occasion a young lady may be attending. You can create the same look on a homemade pie by twisting strips of pastry dough & attaching them to the edge of the plate for a stunning presentation. Only half of the dough will be needed to prepare the crust but don’t stop when it comes to decorating just the edge for a beautiful finish. Use the entire recipe of Buttermilk Cornmeal Pastry Dough to make enough braided dough strips for an upper crust design, if desired. A few peach leaf shapes can be made using a paring knife plus cover the spots where the braids meet for a flawless finish. Follow my tips & advice & learn how to make this simple, handsome design.

How To Make A Crowning Jewel Pie Crust By Rebecca Gordon buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Pastry Chef Author Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Cooking Lessons WBRC Fox 6 Birmingham Alabama How tO Make Braided Pie Crust Edges Peach Pie

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk-Cornmeal Pastry Dough
makes about 9 braided dough strips, 1 {10-inch} pie crust & 16 peach leaves

Crowning Jewel Pie Crust 

  Braided pastry dough creates a beautiful crust edge. Peach leaves cut from the pastry cover the spots where the twists meet. A few baking temperature & time adjustments to the original recipe yields a stellar result.

2 1/4 cups ap flour
4 1/2 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
6 Tbsp cold butter
6 Tbsp cold shortening
5 to 6 Tbsp whole buttermilk
1 egg, lightly beaten
1 Tbsp whole buttermilk

Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Divide the dough into thirds, covering two portions with plastic wrap.

The Braids & The Peach Leaves

Place one portion of dough between two sheets of plastic wrap. Roll the dough to a 1/8-inch thickness into a 8 x 12-inch rectangle. Remove the top piece of plastic & trim the edges using a pastry wheel to a 7 x 11-inch rectangle. Cut the dough into 1/4-inch strips. Place three strips of dough on the work surface & twist together to resemble a braid. Repeat with the remaining dough. Cover with plastic wrap. Roll the dough scraps to an 1/8-inch thickness. Cut 16 thin, freeform leaf shapes using a paring knife from the dough. Score the center to add texture to the shapes then make tiny impressions to the outer edges. Cover with plastic wrap.

The Bottom Crust Pastry

Roll the remaining two dough discs to a 1/4-inch thickness into a 12-inch circle between plastic wrap. Remove the top piece of plastic wrap & invert into a lightly greased 10-inch pie plate. Remove the second piece of plastic wrap. Fit the dough down into the pie plate. Lift the excess dough hanging over the sides & lightly press it outwards onto the lip edge. Trim the dough around the edges using kitchen shears. Secure a few pieces of the dough underneath the lip of the pie plate.

Whisk together the egg & the 1 Tbsp buttermilk; brush the egg wash around the circumference of the dough on the lip of the plate. Position four braided pieces of dough around the edges, trimming as needed. Press the braids lightly to adhere. Attach the peach leaf shapes where the braids meet using the egg wash. Chill 1 hour.

Preheat the oven to 400 degrees. Place the unbaked crust on a foil-lined half sheet pan. Place a piece of parchment paper into the crust. Top with pie weights or dried beans. Bake on the middle oven rack 10 minutes. Remove the pie weights or dried beans. Brush the crust all over with some of the remaining egg wash. Bake an additional 3 minutes. Cool 10 minutes before filling & baking further according to recipe instructions.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make A Braided Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Writer Editor-in-Chief Food Stylist Tailgating Expert Tide & Tigers Today WBRC Fox 6 Cooking Lessons How To Make Peach Pie How To Make A Halo Braided Pie Crust

Thin strips of pie dough can be woven into beautiful braids.
With a little advice, it’s a cinch to get the polished look.
Use these tips & techniques to guide you every step of the way.

How To Make A Braided Pie Crust Edge By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Pastry Chef Food Stylist Author Birmingham Alabama Writer Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach PieThe Logistics

The Tools

A rolling pin, pastry wheel & a ruler will have you well on your way to creating this lovely crust. Once the dough has been cut, it’s easy to twist the strips into the braids.

The egg wash will come in handy when it’s time to attach the braids to the outer edge of the pie crust as well as the peach leaf shapes.

How To Make A Braided Pie Crust Edge By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Birmingham Alabama Pastry Chef Author Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Cooking Lessons How To Make Peach PieThe Technique

No. 1

The Braiding 

If you’ve ever braided your daughter’s hair, you can braid pie crust as the technique is the same. Cut the dough into strips, place on a flat surface & weave them together. The braid comes together quickly & once you create several, you’ll become more seasoned when making them. 

I find it easier to create small braided sections as they’re a cinch to transfer to the crust edge. You’ll be creating a curve with a relatively flat piece of dough, so the smaller sections help achieve the shape better. If you want to make the braids larger, you can certainly do so.

If the dough feels like it’s getting a little dry, brush a little water over the surface for make it pliable again.

How To Make A Crowning Jewel Braided Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Pastry Chef Author Food Stylist Writer Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons How TO Make Bourbon Peach PieNo. 2

The Crust Trimming

Once the bottom crust has been rolled & placed into the pie plate, the edge will need trimming. For this crust, a flat, smooth surface will bake up best. Press the dough into the pie plate, then use a pair of kitchen shears to make a clean cut around the entire circumference of the plate.

How To Make A Crowning Jewel Braided Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Pastry Chef Author Food Stylist Writer Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Birmingham Alabama WBRC Fox 6 Cooking Lessons How To Make A Peach PieNo. 3

The Attaching

When you’re ready to attach the braids, apply a generous amount of the egg wash around the pie plate edge using a pastry brush. Gently press one strip of braid at a time into place. Four pieces will fit beautifully. Trim the last braid section to fit flat on the plate.

Press the braids right up to one another where they meet for continuity & a clean look.

How To Make Peach Leaves From Pastry Dough By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Food Stylist Author Writer Tailgating Expert Southern Hostess Editor-in-Chief Tide & Tigers Today Tailgate Host No. 4

The Peach Leaves

Peach leaves tend to be long & slender. Just a few simple curves in the dough using a paring knife is all it takes to make these pretty finishing touches. Score the center to add texture to the shapes then make tiny impressions to the outer edges. Cover the leaves with plastic wrap as you make them to keep the dough from drying out.

Brush egg wash on the braided sections & the leaves for a more secure fit when attaching them to the crust edge.

Crowning Jewel Braided Pie Crust By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Pastry Chef Food Stylist Author Editor-in-Chief Tailgating Expert Southern Hostess Sports Entertaining Tide & Tigers Today Tailgate Host Cooking Lessons Birmingham Alabama How To Make Bourbon-Pecan Peach Pie Braided Pie CrustNo. 5

The Blind Baking

Blind baking is a step that prepares the crust for the filling. The most straightforward method calls to line the unbaked crust with parchment paper. It’s then filled with pie weights or dried beans, about a pound or so will do the trick. The weight over the dough will yield a flat bottom crust ideal for a variety of fillings.

If the crust bubbles once the egg wash bakes over the surface, pierce with a wooden pick to release the steam & it will settle back into the pie plate. Swipe some extra egg wash over it & the heat will seal it again. Sometimes when fitting the crust into the pie plate air can get caught between the dough & the bottom of the pan if not pressed in real snug. Once the dough is secure to the lip of the pan, you may notice it. This simple fix will ensure the crust is flat once again & ready to be filled & baked further according to recipe instructions.

Crowning Jewel Bourbon-Pecan Peach Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Lifestyle Tailgating & Cooking Brand Southern Game Day Hostess Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom Mediaetc

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Crowning Jewel Bourbon-Pecan Peach Pie

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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