Make A Scalloped Edge Pie Crust
What you'll need
Rolled out pie dough
9” pie pan
Pizza cutter
Lifting the dough, gently press the center into the pan and make an impression along the edge
Carefully flip your dough over and cut 1” away from the pan line
Place the trimmed dough in pan and gently fold the excess edge in, careful not to break the dough
Use your finger width to space out the scallops and add more where the dough is flat
If there are cracks, use water to smooth them out
Use your finger to push the edge flap into the pie dough so that it’s glued down
Use your thumb to pull the top of the scallops out, covering as much of the pan edge as possible
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