"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!

PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!