I bought a heart-shaped pocket pie mold from Williams-Sonoma a while ago (after my cousin Angie showed me her round latticed pocket pie mold - so adorable!), and when Valentine's Day rolled in it was the perfect time to put it to use!
I used my favorite all-butter pie crust recipe (2 1/2 cups flour, 1 tsp sugar, 1 tsp salt, 2 sticks butter, and ice water - so easy! It's also great for chicken pot pie.). When closed, one side of the mold acts like a cookie cutter to cut out a piece of pie crust for the bottom of the heart, and the other side cuts out the piece for the top of the heart.
Then open the mold, place the pieces in, fill the bottom piece (mine was filled with diced fuji and braeburn apples mixed with flour, sugar, salt, cinnamon, and ground cloves), and close the mold to crimp the edges in place. The mold didn't do a great job with this part though, so instead I just crimped around the edges with a fork.