Desserts
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M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free
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Pie Dough Fries VEG | D or P
Adapted from Food Network Magazine, June 2011
If you’re already working with a pie crust to make the Fauxberry Pie, grab another one to cut into “fries” for dessert. To make these look authentic ask a fast food restaurant for a few French fry bags for serving. If you don’t have a fluted pastry wheel, try pinking shears but work with the dough while it’s still partly frozen. Or cut your fries super thin and reduce baking time, for fast food style fries.
Click here for a PDF to download or print.
Adapted from Food Network Magazine, June 2011
If you’re already working with a pie crust to make the Fauxberry Pie, grab another one to cut into “fries” for dessert. To make these look authentic ask a fast food restaurant for a few French fry bags for serving. If you don’t have a fluted pastry wheel, try pinking shears but work with the dough while it’s still partly frozen. Or cut your fries super thin and reduce baking time, for fast food style fries.
Click here for a PDF to download or print.
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Ingredients
1 frozen or refrigerated pie crust 2-4 TBSP butter or margarine, melted 1 tsp cinnamon 2 tsp sugar Strawberry preserves for dipping |
Directions
1. Preheat oven to 375 degrees. 2. Use a fluted pastry wheel or pair of pinking shears to cut pie crust into strips. (The wheel gives you crinkle cut fries.) Cut each end at an angle. 3. Brush strips with melted butter or margarine; sprinkle with cinnamon & sugar. 4. Bake on a sheet for about 15 minutes until golden brown. 5. Serve in French fry bags with strawberry preserve “ketchup” for dipping. |