Keri, you'll need about 25% more crust than what a single batch of the Classic Double Pie Crust recipe will make. You can increase the quantities easily by multiplying all of the weights by 1.25x, or you can make a single batch and know that you'll have to roll the dough quite thinly. Follow all the instructions in the Chocolate Pecan Slab Pie recipe, including par-baking the crust, regardless of what crust you use. Happy baking! Kye@KAF

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