Sweet cherries mingle with tart raspberries and plump blueberries for this lovely lattice-topped pie from Chicago pastry chef Paula Haney. Paula Haney made pastries at acclaimed Chicago ...

Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie.

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Brush with milk. Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve. Kerry's top tip for keeping pie pastry crisp, is to put a shot glass in the middle of ...

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Pour the pie filling into your cooled pie crust and bake for 65-75 minutes until done. If you jiggle the pie and the center ...

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Keep this Gluten-Free Pie Crust recipe in your back pocket for baking up a beautifully browned and flaky pastry everyone will love. Try it in this Gluten Free Pot Pie recipe. One of the best ...

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