"It's not nice to play with your food."

Sure it is!

You know how you take leftover bits of pie crust dough, sprinkle them with cinnamon-sugar, and bake up a crisp, buttery/sugary treat?

Baker John Homrighausen at the Ranch Bakery in Houston, TX does these scraps one better.

Riffing on an idea from a blog he read, Homrighausen cuts pie crust dough in even strips, brushes with butter, sprinkles with cinnamon-sugar, bakes, and serves the "fries" in little french fry bags, just like you'd get at your local fast food joint.

I tried it; I liked it. It was silly fun, a welcome break from the serious business of the world.

Want to try it?

Roll pie dough 1/8" to 1/4" thick. Here I've rolled out half of my favorite pie crust recipe; I'd used the other half for raspberry tarts, and had this piece in the freezer.

Sprinkle the dough heavily with cinnamon-sugar, pressing it in lightly with a rolling pin. You can spread the pastry with butter first, but I don't think it's necessary.

Cut into 1/2" to 3/4" strips.

Lay the strips onto a parchment-lined baking sheet.

Bake in a preheated 350°F oven for 12 to 15 minutes, until golden brown.

Watch these carefully; they go from golden to burned quite easily.

Serve in a french fry box.

Or more formally, on a plate (hold the ketchup).

Yes, it's just fine to play with your food!

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About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was an award-winning Maine journalist (favorite topics: sports and food) before joining King Arthur Flour in 1990. Hired to write the newly launched Baker’s Catalogue, PJ became the small but growing company’s sixth employee.    ...
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