In a food processor, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar; pulse to mix thoroughly. Next, add 1/2 cup of shortening and 1/2 cup of cold butter, processing until the mixture resembles coarse crumbs. Gradually drizzle in 4-6 tablespoons of ice-cold water, continuing to pulse until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Once chilled, divide the dough in half, setting one portion aside. Roll out the first half on a floured surface to about 1/8” thickness, then carefully transfer it into an 8-9 inch pie dish, ensuring it fits snugly. Roll out the second half to the same thickness and cut it into strips approximately 1/8” wide; set these aside for braiding.

On a clean work surface, gather five strips of dough. Pinch the ends of the strips together to secure them, then begin braiding: take the outer strip on the left and move it into the center, followed by the outer right strip doing the same. Repeat this pattern, creating a fishtail braid effect until all strips are braided and the desired length is achieved.

Take your prepared pie crust and fill it with your chosen pie filling, spreading it evenly. Carefully fold the edges of the base crust over the filling. Brush the crust edge with a beaten egg to help seal. Finally, lay the braided fishtail strips around the edge of the pie, brushing them as well with the egg wash for a beautiful, golden finish.

Preheat your oven to 375°F (190°C). Bake the assembled pie for 45 minutes until the crust is lightly browned. Then, to ensure the filling bubbles and the crust crisps up further, move the pie to the bottom rack of the oven and bake for an additional 10-15 minutes. The Fishtail Braid Pie Crust should be golden and flaky when done.