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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.
After stirring in remaining bread flour, cover bowl again with plastic wrap and let dough rise…
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Heat oil in a Dutch oven over medium-high. Brown roast on all sides, turning with a sturdy meat…
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