Too Much Pie Crust Dough

Ever have too much pie crust dough left?  I have!  When I was little, little cinnamon-sugar pastry strips would magically appear in the holiday cookie tin during pie season.  It took me a while (remember, I was little) to figure out that it was the leftover pie crust dough she was using to make the delicious little bites.  I’m pretty sure she made more dough than she needed though, because there were a lot of cinnamon-sugar pastries.

It’s the easiest thing ever, and a great treat to hold you over before your pie is done!


  • Extra pie crust dough
  • Sugar
  • Cinnamon


  1. Combine cinnamon and sugar together (I leave the ratios up to you).
  2. Combine the remaining dough and roll out to pie crust thickness.
  3. Slice into strips (or cut into shapes with fun cookie cutters!).
  4. Brush the tops with melted butter.
  5. Sprinkle a cinnamon-sugar mixture on the pastries.
  6. Bake at around 350 degrees F for 5 to 8 minutes.

I usually put them in with the pie, then grab them for a snack before the main event!!


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