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THE CONFIDENT COOK Recipe: Lemon icebox pie with a pretzel crust, topped with berries and cream, is a showstopper By Karoline Boehm Goodnick Globe Correspondent, Updated June 17, 2025, 10:00 a.m.

1 (14.1-oz.) pkg. store-bought pie dough or 2 batches homemade pie dough (2 crusts) All-purpose flour, for dusting 1 large egg, lightly beaten Turbinado sugar, for sprinkling Directions ...