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Gather pastry scraps and roll out. Cut into your favorite shapes with a cookie cutter. Position on top of crust.
With a small sharp knife, cut slits in the crust to allow steam to escape. Bake as directed.
Place greens, pinecones, balls and beads in the freezer-safe container.
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Score each of the rectangles width-wise at 2-in. intervals. Carefully fold the dough…
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