Page 153 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

second round of dough on top of the filling and, using the tines of
a fork, gently press the edges together.
Personally, I like the top crust to be latticed. In this case, I divide

the dough into two pieces, one slightly larger than the other. The
large piece I roll into a rough rectangle and cut out twenty 3-inch
rounds. For the other piece, I roll it into a rough ⅛-inch-thick
rectangle to make into lattice. I use two types of lattice: The first is
made with a handy tool called a lattice dough cutter (I use Ateco
brand). It’s a wheel with evenly spaced slicers that makes easy
work of latticing. Make sure that your dough is nice and cool and
that the top of the dough has a nice dusting of flour. Also dust the

lattice roller with flour, as the dough tends to stick to the roller.
Simply apply gentle but steady pressure on the roller and roll the
cutter across the length of the dough. Continue until the entire
rectangle has been latticed. I like to line up my bottom rounds with
their sticks in place and then gently drape a large piece of lattice

so that it covers multiple pops. I then use a 3-inch round cutter to
stamp out the lattice so it fits perfectly over the bottom round and
filling. To make this even easier, get your hands on a tool called a
tart master (available at www.bakedeco.com). This tool cuts the
lattice into a 3-inch round and also crimps the edges beautifully.
For a larger, tight lattice, cut the rectangle into ½–inch-long
strips. On a parchment-lined sheet pan, weave the pieces so that

there are no gaps in the dough to show the filling. You’ll have a
nice, large square of lattice. Refrigerate the lattice for twenty
minutes and then stamp out 3-inch rounds (or heart shapes, as I
have) and proceed as you would with a simple, round pie pop.
Please visit www.pieitforwardcookbook.com for a video
demonstration on making pie pops!