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1. Criss-Cross
Use crimped pastry wheel to cut dough into 6 strips, ½ inch (1 cm) thick and about 4 inches (10 cm) long. Place 3 of the strips, running in same direction, on work surface, leaving a scant quarter inch (0.6 cm) between each. Weave remaining strips under and over these; transfer to pie top. Trim overhang.
Illustration: Pierre Loranger
Originally Published: October 09, 2012