Page 106 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Cut the larger piece of dough into 6 even pieces. Roll each piece
into a 6-inch (15-cm) circle and line six 4-inch-wide (10-cm-wide) by

2-inch-tall (5-cm-tall) fluted tart rings with the dough. Dock and
refrigerate for 20 minutes.
3
. Roll the remaining piece of dough into a rough rectangle

approximately 24 inches (61 cm) long, a few inches wide, and 1/8
inch (3 mm) thick. Firmly roll a lattice cutter along the length of the
dough. Gently spread the lattice (see page 94) to make sure the
roller has sliced though the dough properly, and using a small
paring knife, slice any uncut areas that the lattice roller missed.
Transfer to a parchment-lined sheet pan and refrigerate.

4
. Remove the crusts from the refrigerator and line each with a round
of parchment and fill with pie weights.

5
. Bake the crusts for 15 minutes and set them aside, leaving the

oven on.