In medium pot, heat vegetable oil over medium heat until it registers 350 degrees on a deep-fry thermometer. Line baking sheet with paper towels. Unroll refrigerated piecrust on work surface. Smooth with rolling pin. Cut each into 1 1/4-by-2 1/2-inch strips (some pieces will have an angled edge). Pinch the center of each to look like a bowtie. Working in batches, fry bowties in oil, turning once with slotted spoon, until golden-brown, about 1 minute. Using spoon, transfer to prepared baking sheet to drain. Sift confectioners' sugar on top while warm.