Food & Cooking Baking How to Make a Fancy Fishtail-Braided Edge for Your Thanksgiving Pie Take your crimped pie crust to the next level with a fishtail-braided rim and a scattering of cutouts. Here are the simple nips, cuts, and twists that will help you go from "ooh" to "aah" this Thanksgiving. By Martha Stewart Editors Martha Stewart Editors An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on November 1, 2016 Photo: Bryan Gardner 1. You'll use the same piece of dough for both the fishtail-braided rim and the crust stars scattered on top. After rolling out a disk of dough into an 11-by-14-inch rectangle, use a pastry wheel to cut fifteen 1/4-inch-wide strips from one of the short sides. Bryan Gardner 2. To make the braids, take 5 strips and press the tops together. Place 3 strips to one side and 2 to the other. Pick up the outer strip on the side with 3 strips; cross it over, so it's now on the inside of the side that had 2. (It should now have 3.) Repeat to create a braid -- the outer-third strip always crossing to the middle to join the side with 2 strips. Repeat with the remaining strips to make two more braids. Bryan Gardner 3. Using the remaining dough, cut out shapes such as stars, snowflakes, and crescents with cookie cutters. Will Anderson Try This Technique with Our Brown-Sugar Butternut-Squash Pie Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit