Page 193 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. Line the crust with parchment and fill it with pie weights or dried
beans. Bake it for 15 minutes. Remove the weights and parchment

and bake the crust for 20 minutes more, or until it is golden brown
and baked through. Set it aside to cool completely.

Procedure for the filling
Prepare the pastry cream as instructed on page 35, adding the
vanilla during the first step, when you combine the milk and cream.

Procedure for the fruit
1
. Peel the kiwis and slice them into rounds ⅛ inch (3 mm) thick; if

desired, use a small heart-shaped cookie cutter to cut the rounds
into hearts.

2
. Hull the strawberries, slice them in half, and, using a petit-four
cutter or small cookie cutter, stamp them into heart shapes. Wash
the raspberries, blueberries, currants, and cherries, and remove
any stems or leaves (except for the cherries—leave the stems on
and you can leave them un-pitted). Pat the fruit dry with a paper
towel and set it aside.