“When you make a lot of pies, you end up with a lot of dough trimmings,” says Paul McGreevy, executive chef at Calgary brunch hotspot The Beltliner. “As a chef, you want to think of ways to utilize the leftovers of any ingredient or product, so we tested out this idea I had for pie ‘fries’. We ran it for a feature for a few weeks and people really loved it, so now they’re on the menu.”

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Here’s how to make The Beltliner’s signature treat at home:

Do the dough right.
The most important tip is to avoid over-mixing your dough, says McGreevy. The second most important thing is to work with cold butter or lard to make sure you get a perfectly flaky pastry.

Fill ’em up.
“I have tried a lot of fillings and have yet to find one that hasn’t worked,” says Chef McGreevy. “Use a filling you love.”

Chill out! Your filling, that is.
It’s always better to work with chilled filling while making these pie fries or any pie in general. Warm filling and cold pastry don’t go together!

Play with presentation.
“I like to play off of French fries for presentation,” says McGreevy, “so paper bags, small baskets work well.”

Serve with dip.
Vanilla crème Anglaise and caramel are great choices.

Saskatoon Pie Fries
Makes: 12 pieces

Ingredients:

For the Filling:
4 cups Saskatoon berries (fresh or frozen)
1 Tbsp lemon juice
1 cup granulated sugar
1/8 cup cornstarch
1 Tbsp unsalted butter

For the Pie Dough:
315 g all purpose flour
3/4 tsp salt
1 Tbsp granulated sugar
250 g unsalted butter
125 ml ice water

Directions:

For the Filling:
1. Combine all ingredients except butter in a heavy bottom sauce pot and place over medium heat.
2. Once the juices have started to come out of the berries, turn the heat up to high and continue to cook until the liquid has reduced and the mixture is thick.
3. Remove from heat and allow to cool completely before use.

For the Pie Dough:
1. Dice butter into 1/4-inch cubes and place in fridge.
2. Mix all dry ingredients together in a stainless steel mixing bowl.
3. Add diced butter to flour and using a paddle attachment, mix at low speed until the butter is pea meal size.
4. Add ice water and mix until just incorporated.
5. Wrap the dough and place in fridge for at least 1 hour.

To Assemble:
1. Place filling in a food processor and pulse until the berries have broken up. Place mix into a piping bag.
2. Cut the ball of dough in half.
3. Roll the dough until 1/4-cm thick and into a rectangular shape (15 inch x 9 inch). Repeat with second piece.
4. Starting 1/2 an inch from the edge of the pastry, pipe the filling approximately 1 cm thick. Leave a 1-inch space then pipe a second line of filling. Repeat twice more.
5. Carefully lay the second sheet over top and gently rest on top. Using a chef’s knife, cut in between each row of the filling.
6. Cut strips into 3-inch long pieces and place on baking tray lined with parchment paper.
7. Brush with melted butter and sprinkle with cinnamon sugar. Bake at 350°F for 8-10 minutes.