Have your Pie and Eat it

Before you bake, add a special touch to your pies by personalise your pastry. 

Forget crimping: impress your guests with this simple, but utterly beautiful crust technique. 

Make a braided edge by cutting 12-inch-long, 1/4-inch-thick strips of dough and braiding them together. 

If the braid needs more length, moisten the ends of the braided dough and attach 3 more strips of dough. 

Moisten the edges of the crust or the underneath of the braid and carefully place the it around the rim.

Then you're all to add your favourite filling set to bake.