Blackberry Jam Pie-Crust Straws

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pie crust straws vertical
Photo: Matt Dutile/Styling: Erin McDowell

How often do we crave pie? About once every 4.5 seconds. How often do we actually have time to bake it? Um, almost never. Erin McDowell, author of The Fearless Baker: Simple Secrets for Baking Like a Pro, has a solution: blackberry jam pie-crust straws.

“They’re fun and easy to make, packing big pie-like flavor into a simple preparation that’s easy to master,” McDowell tells us. And the best news of all? The recipe takes only about half an hour from start to finish.


1 large egg

3 tablespoons (38 g) granulated sugar

1 teaspoon ground cinnamon

2 sheets (about 453 g) puff pastry

⅓ cup (103 g) blackberry jam


1. Preheat the oven to 400°F and line two baking sheets with parchment paper.

2. In a small bowl, whisk the egg with 1 tablespoon water to combine.

3. In another small bowl, stir the sugar and cinnamon to combine.

4. On a lightly floured surface, roll out both sheets of puff pastry to flatten slightly. Spread the jam evenly on top of one sheet of puff pastry, leaving about ¼ inch uncovered on all sides. Brush the uncovered edges with egg wash and place the second sheet of puff pastry on top, pressing firmly around the edges to seal.

5. Brush the top sheet of puff pastry with egg wash and sprinkle evenly with cinnamon sugar.

6. Use a sharp knife or pizza cutter to cut the dough into ½-inch-wide strips. Twist the strips a few times, then transfer to the prepared baking sheets, leaving about ½ inch between each piece.

7. Bake until the pastry is golden brown and crisp, 10 to 12 minutes. Cool at least 5 minutes before serving.

Nutrition Facts
  • 151 calories

  • 9g fat

  • 16g carbs

  • 2g protein

  • 5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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erin jeanne mcdowell

Freelance Food Editor

Erin Jeanne McDowell is a recipe developer, food stylist and author of multiple cookbooks, including The Fearless Baker, which was named one of the Best Baking Books of 2017 by...