Great question, Julia! You're a forward thinker. We've found that if you cut the strips using a 9" piece of parchment to guide you and you cut the strips right to the edge, they turn out to be the perfect size. They will shrink slightly as they bake, but then this allows for the strips to rest slightly inside the edge of the outer crust. Make sense? Use that 9" template and you should be all set. Happy pie baking! Kye@KAF

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