Lining with a scalloped pattern (3)

Roll out the dough and cut out a disk using the pastry circle as a cutter. Shape a log just over 1 in. (3 cm) in diameter and freeze for a few minutes to harden it slightly. This will enable you to cut out “slices” about 1/16–⅛ in. (3–4 mm) thick. Overlap the slices like scales around the side of the circle. This will make an attractive scalloped border.

Cut out a disk, square, rectangle, or any other shape of your choice from the rolled-out dough. Place it on a baking sheet and pinch the edges between your thumb and index finger to create a rippled effect.