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Double-Crust Berry Free-Form Pie

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Recipe photo courtesy of Randy Harris

"This is a big-yield pie for crowds," says food editor Shira Bocar of her free-form dessert, which is twice the size of the average pie; its leftovers are eagerly gobbled up at breakfast the next morning.

Source: Martha Stewart Living, July/August 2015
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

This faux-lattice pie is created using a square cutter instead of by weaving individual strips of dough. A round cutter can also be used. Bake the extra pieces of dough to serve with tea or coffee: Arrange them on a baking sheet, then brush them with an egg wash. Sprinkle with cinnamon sugar or sanding sugar. Bake at 375 degrees until golden brown, about 15 minutes.

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