Have you ever thought about what to do with leftover pie dough? Or did you just want an easy, fun dessert idea? Well these Pie Fries are the crispy, golden answer to that!
Made from simple strips of uncooked pie crust fried until puffed and flaky, these sweet little dippers are finished with a dusting of powdered sugar and served with warm caramel, chocolate sauce, or jam.
They’re crunchy on the outside, tender and layered on the inside, and dangerously snackable. Whether you’re using leftover pie scraps from holiday baking or rolling out a fresh crust just for fun, Pie Fries are quick to make, kid friendly, and perfect for dessert boards, casual entertaining, or a cozy weekend treat.
Think funnel cake meets pie crust — but easier, faster, and made right on your stovetop.
Why you’ll love this recipe!
What ingredients do I need?
- Uncooked Pie Dough: Store bought or homemade both work beautifully. Pie dough creates flaky layers once fried and puffs slightly in the oil.
- Canola Oil: A neutral oil ideal for frying. It allows the pie dough flavor to shine without overpowering it.
- Powdered Sugar: A light dusting adds just enough sweetness without weighing the fries down.
- Dipping Sauces: Caramel sauce, chocolate sauce, or jam add richness and contrast to the crisp pastry.
Recipe Variations
- Cinnamon Sugar Pie Fries: Sprinkle the warm pie dough with cinnamon sugar instead of the powdered sugar
- Chocolate Drizzled Pie Fries: Drizzle the fried pie dough with your favorite chocolate sauce.
- Cannoli Fries: Pie Fries served with cannoli dip!
- So many different variations with just switching up the dippers: Nutella, peanut butter, honey, blueberry jam, Pear jam
Pro Tips
- Don’t overcrowd the pan. Only add a few strips of dough to the oil at a time for more even browning.
- Keep oil temperature steady for crisp, not greasy fries
- Use pie scraps straight from the fridge for easier cutting.
- Serve them warm for the best texture.
- Always drain freshly fried dough briefly on paper towels before dusting with sugar.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Canola Oil: Use vegetable oil or peanut oil instead of canola
- Powdered sugar: Swap powdered sugar for cinnamon sugar
- Dippers: Use Nutella, dulce de leche, lemon curd, or berry curd for dipping
- Pie Dough: Puff pastry can be used in a pinch, though results will be lighter and crispier
Dietary Substitutions
- Dairy Free: Use a dairy free pie dough and dairy free dipping sauces
- Vegan: Choose vegan pie crust and plant based dips
- Lower Sugar: Skip the powdered sugar and rely on fruit based jams
Leftovers and Storage
- Pie Fries are best enjoyed fresh.
- However, you can store leftovers at room temperature for up to 1 day and reheat in a 350°F oven for a couple minutes to restore crispness.
How to Tell When the Oil Is Ready (With or Without a Thermometer)
Using a Thermometer:
- Ideal frying temperature is 350–365°F
- Insert a deep fry or instant read thermometer into the oil, making sure it doesn’t touch the bottom of the pan
- Adjust heat as needed to maintain temperature between batches
Without a Thermometer:
- Look for gentle ripples forming on the surface of the oil
- Dip the handle of a wooden spoon into the oil — small bubbles should form immediately around it
- Add one test strip of dough: it should sizzle and bubble right away, not sink quietly or brown instantly
If the Oil Is Too Hot:
- Fries will end up browning too quickly and staying doughy inside
- Remove pan from heat briefly, or lower burner temperature slightly
If the Oil Is Too Cool:
- Allow oil to heat longer before adding dough
- Fries will absorb oil and become too greasy instead of crisping up and being more airy
But, I Still Have A Few Questions…
Can these be baked instead of fried?
Yes, they can be baked at 400°F for 12–15 minutes, flipping once. The texture will be more like a crisp cracker than a flaky fry, but still delicious.
Can I use leftover pie dough scraps?
Absolutely. Pie Fries are an excellent way to use uneven or leftover pie dough pieces from other baking projects.
Are Pie Fries sweet or savory?
They are lightly sweet on their own but can easily be adapted. Dust with powdered sugar or cinnamon sugar for sweet, or finish with flaky salt and serve with melted cheese for a savory twist.
Can kids help make this recipe?
Kids can help roll and cut the dough and sprinkle powdered sugar, but frying should always be done by an adult for safety.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pie Fries
Ingredients
- 1 uncooked pie dough rolled and cut into strips
- Canola oil about 1-2″ deep
- Powdered sugar for dusting
- Dipping sauces: caramel sauce chocolate sauce, jam
Instructions
- Roll out uncooked pie dough until slightly less than ¼-inch thick. Cut into ½–¾” wide strips, then cut into your desired length.
- Add canola oil to a large, deep skillet until about ½-inch deep. Heat over medium heat until oil reaches 350–365°F, or passes the wooden spoon test.
- Fry a few pie dough strips at a time, cooking 2–3 minutes per side, until puffed and golden brown.
- Remove with a slotted spoon and drain on a paper towel lined plate.
- Dust with powdered sugar and serve warm with dipping sauces.
Pie Fries | Fried Pie Dough | Pie Crust Fries | Pie Dough Dessert | Fried Pastry Dessert | No Waste Recipe | Easy Dessert Fries | Dessert Dippers | Fried Dough Recipe | Fried Dough | Fried Dough Dippers | Crispy Fried Dough | Homemade Pie Fries | Pie Dough Scraps Recipe | Fried Pie Dough Dessert
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.