Comments on: How to Braid Pie Crust

By: Jan Kennen

Jan Kennen — Fri, 04 Aug 2023 18:08:29 +0000

I think your TIPS are great!

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sun, 30 Jul 2023 17:26:16 +0000

In reply to Peggy. Hi Peggy, Absolutely– we do that often!

By: Peggy

Peggy — Sun, 30 Jul 2023 15:50:27 +0000

Can I make the braids for a pie ahead of time and keep them in the freezer??

By: Stephanie @ Sally's Baking Recipes

Stephanie @ Sally's Baking Recipes — Mon, 14 Mar 2022 13:15:59 +0000

In reply to Diane. Hi Diane, We suggest no thinner than 1/4 inch and no thicker than 1/2 inch. Somewhere between the two is your sweet spot. See the steps in the post above under "How to Braid Pie Crust" for details.

By: Diane

Diane — Mon, 14 Mar 2022 12:48:55 +0000

How thick do you roll out the crust to make your braids

By: Charlotte Moore

Charlotte Moore — Fri, 05 Nov 2021 17:57:43 +0000

This is a beautiful pie. I just can’t get the hang of doing lattice. It sure looks nice.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Tue, 03 Aug 2021 13:59:28 +0000

In reply to Janet. Hi Janet, for 10 inch pie dish, we'd recommend using 3/4 of the dough recipe (either our homemade buttery flaky pie crust or our all butter pie crust). So instead of using half for 1 9-inch pie (recipe yields enough for 2 9-inch pie crusts), use 3/4 of the dough for your size dish – honestly, you could just eyeball it. If you need a top AND bottom crust, we would 1.5x the recipe.

By: Janet

Janet — Tue, 03 Aug 2021 10:21:10 +0000

Hi Sally,
I have used your recipe for your piecrust several times and they are wonderful. Is this recipe adequate for a 10 inch deep dish pie crust?
Thank you so much,
Janet