Once your pastry has finished resting in the fridge, preheat your oven to 180C / 350F / Gas mark 4 take it and roll 2/3rds of it out on a lightly floured surface until it is just about 0.5 centimetre / 1/4 inch thick and at least 25 centimetre (9 inch) in diameter.
Place it into your pie dish / flan tin and push it down into all the corners. You want a little overhang on the lip as the pastry does shrink during baking.
Cover the pastry with a first crumpled and then flattened back out, bit of baking parchment and cover it with ceramic baking beans or uncooked rice. Place in the oven for 10 to 12 minutes.
With the left over pastry roll out flat and using a heart shape cookie cutter cut out 12 heart shapes, more if you feel you need them. Or whatever shapes you have decided on.
When your pie crust is done, you want it to have a very pale golden colour to it, take it out of the oven remove the ceramic pie beans / uncooked rice and baking parchment. Using a sharp knife carefully sheer off any over hang from the pastry edges.
Pour in your filling and arrange your heart shapes on top, brush them with a little milk and sprinkle them with a little sugar.
Pop your pie back in the oven for another 10 to 12 minutes. You are looking for your fruit filling to be bubbling slightly and your hearts to have started to turn golden brown.
Allow to cool slightly before serving. This pie doesn’t need anything added to it but goes well with either cream or ice cream.
This pie will keep in the fridge for up to 5 days.