Bullseyes are destined to become a lost culinary treat. The advent of store bought pastry sheets and pie shells means no one makes their own pie crust anymore - and bullseyes are made from leftover pie crust dough.

I have vivid memories of my grandmother making pies when we would visit. After the last pie went into the oven, my grandmother would take the little strips of dough cut from the edges of her double-crusted pies and make bullseyes.

1 small ball of pie crust dough - approximately 1/2 cup to 1 cup
1/2 cup of granulated sugar
1 tablespoon ground cinnamon

mix the sugar and cinnamon together in a shaker

Lightly flour a cutting board and rolling pin, then roll out the dough until it is about 1/8 inch thick. Cut off the edges to form the largest rectangle possible given the dough available.

Sprinkle the cinnamon & sugar mix over the dough. You do not need to use all of the mixture; just insure you have a light to medium coat across the dough. Now, starting from the long side of the rectangle, tightly rolling the dough into a cylinder. The cylinder should be between 3/4″ and 2″ in diameter. Place the dough in the ice box for 30 minutes to firm up.

Pre-heat the oven to 425 degrees. Remove the dough from the ice box and place back on the cutting board. Cut the cylinder of dough into 1/2 inch medallions. Place the medallions on a non-stick cookie sheet. cook for 8-10 minutes until golden brown just at the edges. Remove and let cool.

You should end up with lightly crunchy spirals of pie. They are *great8 with a cold glass of milk or a cup of tea !

( Sorry but no picture this time, I ate all of the results )

Related tangests ...   Shepard's Pie   Macaroni and Cheese   The five minute soup recipe

Posted in Cooking, Recipes |

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