Scalloped edge pies

[YumiYumiya]

I'm supposed to make scalloped edge pies, but I don't know how to do it. When I searched the internet, there are a dozen results. These were the instructions sent to me: Fold and roll pastry under them. Press lightly to make it flat. Using the pointed end of a spoon, cut the crust into scallops.

Can someone tell me in a much easier and understandable way what that last sentence means? Because I do not get it.

 

[chassis]

It sounds like a language/translation problem.

Find a crust design that you like, and reproduce it in your own kitchen. If it's not perfect the first time, next time you can try again.

I use the "crimped" or "fluted" edge. Push the dough between the forefinger of one hand against the thumb and forefinger of the other hand. Youtube and google.

 

[retired baker]

folding the edge under is called nickling the dough.
The french do it to prevent burning the edge. Don't bother with the spoon.
Heres the old French method.