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Shaping a Cut Scalloped Edge Pie Crust

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.

Remember—the larger the spoon, the bigger the scallops.

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