Vegan Blueberry Ghost Hand Pies
Spooky & Sweet Desserts.
Spooky, fruit-filled vegan pastries perfect for a fun treat, with a simple sweet glaze.
I remember making hand pies with my grandma. We never used fancy cutters, just the rim of a water glass and a fork to press the edges. These little ghost shapes bring back that feeling—that it’s okay if they’re not all identical. Each one has its own funny, sweet personality. It’s less about making a perfect pastry and more about the quiet joy of creating something with your hands. And wow, the smell of them baking is just everything.
Why You'll Adore Making These
- •They're just so charmingly imperfect and fun.
- •A wonderfully simple recipe, perfect for a slow weekend afternoon.
- •The warm blueberry filling is so comforting.
- •It’s a gentle way to get kids involved in the kitchen.
- •They make the whole house smell amazing.
- •Completely vegan, so everyone can enjoy a spooky treat.
Oh my goodness, these are the cutest things I've ever made! My kids were so excited to help, and they taste incredible. The blueberry filling is just perfect—not too sweet. This is our new October tradition for sure!
Essential Ingredient Guide
- Vegan Pie Dough: Store-bought is a lifesaver here. Most puff pastries and many pre-made pie crusts are accidentally vegan—just check the ingredients for butter or dairy. It makes this whole process so calm and easy.
- Blueberries: Both fresh and frozen work beautifully. If you use frozen, there's no need to thaw them first; they might just need an extra minute or two on the stove to thicken up. The color they create is just gorgeous.
- Cornstarch: This is the secret to a filling that’s thick and jammy, not runny. It ensures the blueberry goodness stays inside your little ghosts instead of making a mess on the baking sheet.
Complete Cooking Process
- Combine blueberries, sugar, cornstarch, and lemon juice in a saucepan.
- Cook over medium heat until the mixture thickens and bubbles.
- Stir in vanilla and set aside to cool completely. This step is important—a warm filling can make the dough soft.
- Roll out your vegan pie dough and cut 16 ghost shapes.
- Place half of the shapes on a parchment-lined baking sheet.
- Spoon a little cooled filling in the center of each.
- Brush the edges with plant milk, top with the other dough shapes, and seal the edges with a fork.
- Brush the tops with plant milk and sprinkle with sugar.
- Cut small vents for steam to escape.
- Bake at 400°F (200°C) until golden brown.
- Once cooled, drizzle with a simple powdered sugar glaze and add mini chocolate chip eyes.
A Few Common Questions
→Can I use a different fruit filling?
Of course! Cherry, apple, or raspberry would all be lovely. Just be sure to cook the filling down so it's nice and thick before you assemble the pies.
→How do I make sure my hand pies don't leak?
There are two little tricks. First, make sure your filling is completely cool. Second, don't overfill them—a tablespoon is usually plenty. And give the edges a good, firm press with a fork to seal them tight.
→Can I make these ahead of time?
Yes, you can. You can assemble them and keep them in the fridge for up to a day before baking. Or, you can bake them completely and store them. They are best the day they are made, though.
→My dough got really soft while I was working with it. What should I do?
Oops, that happens! Just pop the baking sheet with the assembled pies into the fridge for about 15 minutes before baking. Chilling the dough helps it hold its shape and bake up nice and flaky.
Vegan Blueberry Ghost Hand Pies
Make delicious vegan blueberry ghost hand pies! These spooky, fruit-filled pastries are perfect for a fun treat. Easy to prepare with a sweet glaze.
Timing
Prep Time
20 minutes
Cook Time
18-20 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Blueberry Filling
- 012 cups fresh or frozen blueberries
- 021/4 cup granulated sugar
- 032 tablespoons cornstarch
- 041 tablespoon lemon juice
- 051/2 teaspoon vanilla extract
For the Hand Pies
- 011 package (2 sheets) vegan puff pastry or pie dough, thawed
- 022 tablespoons plant-based milk (for brushing)
- 03Coarse sugar, for sprinkling (optional)
For the Glaze and Decoration
- 011/2 cup powdered sugar
- 021-2 tablespoons plant-based milk
- 03A few vegan mini chocolate chips for the eyes
Instructions
First, make the filling. In a small saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the berries start to burst and the mixture thickens. This usually takes about 5-7 minutes. Remove from heat and stir in the vanilla. Let it cool completely.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll your vegan pie dough on a lightly floured surface.
Using a ghost-shaped cookie cutter (about 4 inches tall), cut out 16 ghost shapes from the dough. If you need to, you can gently re-roll the scraps.
Place 8 of the ghost shapes on your prepared baking sheet. Spoon about a tablespoon of the cooled blueberry filling onto the center of each one, leaving a small border around the edges.
Lightly brush the edges of the dough with plant-based milk. Place the remaining 8 ghost cutouts on top. Gently press the edges together with your fingers or a fork to seal them. If you like, you can cut little mouth shapes on top, but I think they're cute without.
Brush the tops of the hand pies with a little more plant-based milk and sprinkle with coarse sugar if you're using it. Cut a few small slits in the top of each pie to let steam escape.
Bake for 18-20 minutes, or until the pastries are golden brown and puffed up. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Once cool, make the glaze. Whisk the powdered sugar and 1 tablespoon of plant-based milk together until smooth. Add more milk, a tiny bit at a time, until you get a nice drizzling consistency.
Drizzle the glaze over the pies and, while it's still wet, gently press two mini chocolate chips onto each one for eyes. Let the glaze set before serving. Enjoy!
Notes & Tips
- 1If you don't have a ghost cookie cutter, you can simply cut out circles and fold them into half-moons.
- 2Honestly, don't worry if a little filling bubbles out during baking. It just makes them look more spooky and rustic!
- 3The glaze is optional, but it adds a nice sweetness and helps the 'eyes' stick.
Tools You'll Need
- •Always let your fruit filling cool completely. It’s the most important step!
- •Don't skip cutting slits in the top; it lets steam out and prevents the pies from bursting.
- •A plant-milk wash is a great vegan alternative to an egg wash for getting that golden color.
- •If your dough feels sticky, don't be afraid to use a little flour on your work surface.
- •Work quickly with the dough so it stays cool and easy to handle.