Every pie could use a little pop art! We took our inspiration from Andy Warhol and his famous lip prints because every pie deserves to be covered in kisses, no? Maybe we just love pie too much. I have a confession: I really just love pie crust. Sometimes I even scrape the filling out and just eat the crust. Once you try this pie crust, you’ll see why. It’s buttery and flakey and perfectly tender.

If you can’t find a cookie cutter in the shape of lips, you can form your own with a heart-shaped cutter. Buy one that is metal and somewhat flimsy. Then you can round out the pointed bottom by pressing something like the handle of a rolling pin on top of it to flatten it out a bit. Pinch the sides of the heart down and you have a little lip-shaped cutter!

Makes one 8-9 inch pie

• One recipe pie crust dough (recipe below)
• 8-9 inch pie dish
• Pie filling of your choice (you choose the flavor, canned or homemade)
• Flour, for dusting
• Sharp knife
• 1 egg, beaten
• Basting brush

1. Divide the dough in half. Roll one half into a ball and place on a sheet of parchment paper. Dust lightly with flour and cover with another sheet of parchment paper. Roll dough into a ¼” thick round. Cover pie dish with the round of dough, pressing dough gently into the dish.
2. Pour your pie filling into the dough covered pie dish.
3. Place the other half of the dough in between two sheets of parchment paper and roll into the shape of a circle with a ¼” thickness. Using the back of a knife, score a grid into the top of the dough circle.  Make each square big enough that you can fit the lip cookie cutter inside of it.
4. Cut a lip shape out of each square in the grid.
5. Remove the lip-shaped dough and discard.
6. Very carefully lift the dough circle and place it on top of the pie filling. Cut the excess dough from the top of the pie with a sharp knife, cutting it right where the pie filling ends.
7. Lift the dough that is around the edge of the pie and use your fingertip to form a ripple. Repeat this process all the way around the edge of the crust.
8. Brush the top of the pie with beaten egg.
9. Bake at 375 degrees on the middle shelf of the oven for 45 minutes. Move to the bottom rack of the oven and bake an additional 10-15 minutes (filling should be bubbling). Remove and let cool before serving.

Makes enough crust for one covered pie.

• 2 ½ cups all-purpose flour
• ¼ teaspoon salt
• 3 tablespoons white sugar
• ¼ cup vegetable shortening
• 12 tablespoons butter, cold and cut into cubes
• ¼ cup + ice water

Place the flour, salt, and sugar in the bowl of a food processor. Pulse a few times until combined. Add the shortening and butter and process until the mixture is crumbly. With the food processor running, drizzle in ice water, one tablespoon at a time until the mixture forms a firm dough. Press dough into a ball and wrap in plastic wrap. If not using immediately, store in the fridge.

Enjoy!