scallop, to



  • To decorate and seal the edge of a double-crust pastry pie by making small radial incisions in from the edge and half turning over the pastry with the back edge of the knife to give a scalloped effect. A similar effect may be obtained with the forefinger of the left hand and the thumb and forefinger of the right hand or vice versa.
  • To cover with sauce and breadcrumbs and bake in a casserole