This is really more of an idea than a recipe. For posterity’s sake, I’ve included a recipe for a basic pie dough down at the bottom of this post. This sweethearts pie can be made with any filling that your honey loves. I went with cherry because it’s red, and this is for Valentine’s Day, and because my PauPau is in town and cherry pie is his favorite. A common pie crust is the lattice crust, but I wanted to make something a little more special for this Valentine’s Day. Heart lattice pie crust.
I guess it isn’t technically lattice because nothing is overlapping or interlocking, but I like the name, so that’s that. I got the idea while browsing Instagram one day. I scrolled past the most darling photo. Everyone makes those cinnamon sugar “cookies” with their leftover pie dough, right? Well, Pinch My Salt had cut her extra dough into hearts, layered them together with an egg wash, and baked them into adorable pie crust bites that I just couldn’t get over. I think I actually let out the tiniest squeal. After scrolling down to look at that photo for about the tenth time I got to thinking that a pie topped with hearts would just be too cute to pass up. And so the Heart Lattice Pie Crust was born!
To make the heart lattice pie crust:
1. Using a 2-inch heart cookie cutter, cut out about 20 hearts for a 9-inch pie.
2. If you want that layered effect, you can cut out a few hearts using a smaller cookie cutter.
3. Place the first heart in the center of the pie. Then add hearts on either side in a line, making the edges touch. Continue to fill in the entire pie top in this way.
4. If you want to get a more golden brown color, brush the tops of the hearts with a bit of heavy cream, or a beaten egg mixed with 1 teaspoon of water.
5. Bake according to pie recipe directions.
If you use a double pie crust recipe, you’ll have plenty of crust for the bottom of the pie, the heart lattice pie crust, and at least a dozen extra hearts to sprinkle with cinnamon and sugar and bake for 10 minutes!
This recipe makes enough dough for a 9-inch pie with a double crust.
- 3 cups (15 ounces) all-purpose flour
- 1 tablespoon (4 ounces) granulated sugar
- 1/2 teaspoon (1/4 ounce) kosher salt
- 1 cup (8 ounces) cold, unsalted butter, cut into small chunks
- 4-8 tablespoons (2-4 ounces) cold water
- In a bowl, whisk together the flour, sugar and salt.
- Add the chopped butter and work into the dough using your fingertips or a pastry blender to form coarse lumps, about the size of small peas. You can also place the ingredients in a food processor and process to form small pea-size lumps.
- Add the water, 2 tablespoons at a time, until the dough holds together when pressed.
- Knead the dough until it is smooth. Divide the dough into two pieces, and form each piece into a disk.
- Wrap the disks of dough in parchment paper or plastic wrap, and refrigerate for 30 minutes.
- When ready to use, make indentations all over the surface of the dough with your knuckles, then roll out the dough according to your recipe directions.
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