Page 139 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Divide the dough into 2 pieces, one slightly larger than the other.
Roll the larger portion into a rough 11-inch (28-cm) round. Line the

bottom of a 9-inch (23-cm) pie pan with the dough, tuck the edges
under and crimp them, then dock the bottom. Refrigerate the dough
for 20 minutes.
2

. Roll the second piece of dough into a rough rectangle, about ⅛ to
¼ inch (3 to 6 mm) thick. Using a 3-inch (7.5-cm) heart-shaped
cookie cutter, cut out 16 heart shapes. Place them on a parchment-
lined sheet pan and refrigerate them until needed.