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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.
Place ice cubes over the bottom of a 2-1/2- or 3-qt. bowl. Center a 1-1/2- or 1-qt. bowl on top…
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With a scissors, cut lengthwise through the shell on the underside of the lobster to expose the…
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