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How to make an epic braided pie topper crust | Easy as Pie with Arlene Lott

How to make an epic braided pie topper crust | Easy as Pie with Arlene Lott


I’m Arlene Lot, the princess of pie. Pie toppers don’t have to be boring here’s proof. I’m gonna show you some simple
braiding techniques I’ve prepared my pastry and I filled it with my orange
infused blueberry pie filling you’ll find that recipe here on CBC Life. So for
our top we’re going to do a series of braids we’ll need some for the border
around the edge and we’ll need a whole bunch to top the
pie. I’m gonna lay this down here and get a straight edge. I’m gonna cut some
quarter-inch strips so I’m just lining that up with the edge of the ruler. For
every braid you’re gonna need about three strips. Now let’s look at some
braiding techniques. The first braid we’re gonna do is a flip technique and
you’re going to flip it over the top all the way down and it makes a beautiful
braid. The more you do it the easier it gets. Also the thing about pie crust is
it’s like a dog, it senses fear and if you tell it you’re in charge, you’re in
charge. The next braid we’re doing is a flat
braiding technique. So instead of flipping this time we’re just gonna
slide the pastry over. There’s a little bit easier than the flip technique. Now
once you’ve gotten comfortable with that flat braiding technique, now you can do a
double braid. So we’re gonna take two strands. A little bit thinner and we’re
gonna flat braid these together. And I love the texture that this method makes And now we’re gonna do a two strand
twist. We are literally just going to twist these together. And you’re gonna
turn it this way, and give it a little twist with your hands. And this is just
to show you what that flip braid looks like when you have a wider cut of a
pastry. Yeah this is gonna take you awhile. So we’ve been up brading for 17
hours. And this is what we got. When I’m doing a braided pie I like to start in
the middle, that way I can choose my favourite piece and put it right dead
center. I like the way that this looks with alternating the different types of
braids and now what I’m going to do is trim off the extra parts around the
edges that are hanging over so we can put our braid on the edge. A little bit of cream just to hold things in place. Pressing our braids around the edge. When you get to the other braids I’m just gonna kind of knit them together with
your fingers when it all bakes together it all looks beautiful anyway. Now we’re
ready to cover this with cream and then put it in the fridge to chill for about
half an hour before we bake this for an hour at 350. And there you have it it’s
braidastic! We want to see pictures of your pie creations so tag CBC Life. It’s been a slice!

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