Outside of the Midwest, it's not common to see round pies cut into a grid formation rather than the usual triangular wedges. However, occasionally a Chicago thin crust or
St Louis style pie makes it's way to your table and a new element weighs into your slice selection equation. Will you have the crustless center slice with edge to edge sauce and cheese? Or do you go for the rectangular slab with a little crust on one end? Or is crust the motivating factor that pushes you to reach for the edge-heavy squat triangle pieces?
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