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A Cut Scalloped Edge is suitable for a single-crust pie. Line a 9-in. pie plate with the bottom crust and trim the pastry even with the edge of the plate.
Hold a teaspoon or tablespoon upside down and roll the tip of the spoon around the edge of the pastry, cutting it. Remove and discard the cup pieces to create a scalloped look.
Rememberthe larger the spoon, the bigger the scallops.
Cut the stem end off the eggplant, and, if desired, a small slice from the bottom so the…
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For how-to text see HCA_2008, p.37.
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