A solution for when you’re rolling in dough

This past weekend, my cousin and his wife were in town from Colorado, so we got together for lunch as a family.

My grandma brought her amazing cherry and apple pies along for us to enjoy, and I had to laugh at my cousin and his wife (they were just married this fall), as they shared a piece of pie. He ate the pie, and she got the crusts.

If that doesn’t mean good matchmaking, I don’t know what does.

The discussion that ensued about pie crust made me remember that I still had a big blob of it sitting in plastic in my fridge, leftover from my Thanksgiving pie baking extravaganza.

I’m sure a lot of you have tricks for how you use your extra dough.

My mother-in-law likes to roll it out, sprinkle it with sugar and cinnamon, cut it into strips and bake it.

I did some looking this year, and I found two quick recipes for leftover pie dough that I liked and wanted to share. They’re very simple, and if you like the taste of pie crust but don’t want a pie, I’d recommend either making or buying a crust and trying these out.

The first recipe is for three-ingredient cinnamon sugar pie crust cookies and comes from the blog “The Comfort Home.” You can find the original at http://www.thecomfortofcooking.com/2015/08/3-ingredient-cinnamon-sugar-pie-crust-cookies.html. I simplified her recipe a bit, but it’s still just the three ingredients.

The second recipe is from “Domestic Fits” for chocolate pie sticks. You can find it at http://domesticfits.com/2011/08/16/chocolate-pie-sticks/. She recommends using an egg wash, which I didn’t do, because I was trying to keep things as simple as possible.

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Three-ingredient cinnamon sugar pie crust cookies

Ingredients

Pie dough (any amount)

Cinnamon

Sugar

Directions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Roll out the pie dough to the same thickness as you would for a pie (about 1/8-inch thick or so), and try to get into as much of a rectangular shape as you can. Sprinkle the whole thing with some cinnamon and sugar (do it to your tastes).

Roll the dough up tightly from the long end and press the seam a bit so it sticks.

Slice the roll into one-half- to one-inch slices and place them cut side down on the baking sheet. They won’t spread, so you can place them pretty close.

Bake for about 10 minutes or until the crust is as crisp as you like.

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Chocolate Pie Sticks

Ingredients

Pie dough (any amount)

Chocolate chips

A small bowl of water

Directions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Roll out the pie dough to the same thickness as you would for a pie (about 1/8-inch thick or so). Cut it into one-inch strips with a knife or pizza cutter. Cut the strips into about six-inch sections (although it doesn’t really matter—there’s no perfection necessary here). Put a line of chocolate chips down the center of one of the strips and use your finger or a pastry brush to brush a little water around the edges of the dough and place another strip on top.

Press the edges to seal the dough and poke a few vent holes in the top of the strip.

Bake for about 10 minutes or until the crust is as crisp as you like.

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I really liked both of these applications. Toss the scraps on the sheet also. The chocolate sticks would be especially good with any leftover Cool Whip you might have, too—two birds, one delicious stone.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.