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Petra's Sugar Scraps

Petra's Sugar Scraps

Petra's Sugar Scraps
Cookware used in this recipe

My parents bake pieces of their pie crust with cinnamon and sugar, bag them, and sell the “sugar scraps” — in fact, they sell a lot of them. I prefer to use not only cinnamon but a mix of spices. The egg wash gives fruit pies and savory pies a deep golden hue and pretty sheen — it does the same here. Snacking on these Sugar Scraps may just take your mind off a pie that is cooling too slowly.    

Preheat the oven to 400 degrees F (205 degrees C).

Make the egg wash first. In a small bowl, beat the egg and sugar with a whisk until smooth. Before baking, brush the pie(s) surface with the egg mixture, avoiding the crimped edges, and take care not to allow the egg wash to pool in any recessed areas. Discard any excess egg wash, or save it to use on a fruit pie within two days. Bake immediately.

Then make the Sugar Scraps. In a bowl, combine the sugar, spices, and salt. Roll the leftover pie crust to 1/8-inch (3 mm) thick and brush it with egg wash or maple syrup.

Sprinkle with the spiced sugar, as lightly or heavily as you’d like. (Depending on how much pastry dough you have, you may end up with a lot of leftover spiced sugar. You can store it indefinitely in an airtight container at room temperature.)

Using a knife or cookie cutter, cut the pie crust into whatever shapes you’d like. Transfer the crust pieces to Holy Sheet.

Bake for 25 to 30 minutes, or until the pastry pieces are puffed, crisp, and no longer doughy. Transfer to a cooling rack. Enjoy as soon as they’ve cooled, or keep them in an airtight container at room temperature for up to one week. 

Photos by Noah Fecks.

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