Vegan Blueberry Ghost Hand Pies: Spooky Halloween Treat
Spooktacular Vegan Delight Desserts.
Flaky, sweet, dairy-free vegan blueberry ghost hand pies perfect for Halloween parties or a spooky dessert. Easy & delicious!
I remember making these for the first time with my niece, little Lily. She was so excited about cutting out the ghost shapes. We had blueberry stains on our fingers, flour on our noses—it was just one of those perfectly imperfect kitchen moments, you know? The smell of the warm berries and cinnamon filling the house... wow. It’s traditions like these that make holidays so precious. And seeing her face light up when the 'ghosts' came out of the oven? Pure joy. It brings back such sweet, simple memories.
Why These Ghostly Treats Will Haunt Your Heart (in a good way!)
- •They're absolutely adorable and perfect for Halloween parties or a fun autumn activity.
- •Completely vegan and dairy-free, so everyone can enjoy these sweet treats!
- •Flaky, buttery crust paired with a warm, sweet blueberry filling – it's pure comfort.
- •Making them is a fun, hands-on experience, especially if you have little helpers.
- •The combination of fruity and subtly spiced filling is just divine.
- •Honestly, they taste like a hug on a crisp fall day.
Okay, my neighbor tried these last week, and she was raving! She said, 'I can't believe these are vegan! They're so buttery and the blueberry filling is just heavenly.' She’s already asking for the recipe for her Halloween party. So, yeah, they’re a hit!
Essential Ingredient Guide
- Vegan Butter: Chilled and cubed is key for a flaky crust. It mimics regular butter beautifully and gives that rich, tender texture we all adore. Don't let it get warm!
- Fresh or Frozen Blueberries: Both work perfectly! If using frozen, no need to thaw—they'll release a lovely juice as they cook. Fresh ones offer a brighter burst of flavor. Either way, they’re going to be yummy.
- All-Purpose Flour: For a tender, sturdy crust that holds its shape. Spoon and level your flour, hon, don't just scoop! It makes a difference in the dough's consistency.
- Plant-Based Milk: Almond or soy milk works great for the glaze, adding a touch of richness without dairy. Just a little bit makes the powdered sugar into a smooth, dreamy drizzle.
- Cornstarch: Our little secret for a perfectly thick and luscious blueberry filling. It ensures your pies aren't too watery and hold their shape beautifully inside that flaky crust. A must-have!
Complete Cooking Process
- In a large bowl, combine flour, sugar, and salt.
- Cut in very cold, cubed vegan butter until pea-sized crumbs form.
- Gradually add ice water, mixing until dough just comes together.
- Divide dough, flatten into discs, wrap, and chill for 30 minutes.
- Combine blueberries, sugar, cornstarch, cinnamon, and lemon juice in a saucepan.
- Cook over medium heat until thickened and berries burst, about 5-7 minutes.
- Remove from heat and let cool completely – seriously, completely!
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out one dough disc to ⅛-inch thickness. Cut out ghost shapes with a cookie cutter.
- Place half the ghost cut-outs on the baking sheet for the bottoms.
- Spoon 1-2 teaspoons of cooled blueberry filling onto each bottom ghost, leaving a border.
- For the top crusts, cut small vents or 'mouths' if desired.
- Place top ghost crusts over filling. Press edges firmly to seal, crimping with a fork if you like.
- Bake for 20-25 minutes, or until the crusts are beautifully golden brown.
- Transfer to a wire rack and let them cool down entirely before the next step.
- Whisk powdered sugar and plant-based milk until a smooth glaze forms.
- Drizzle or spread the glaze over the completely cooled hand pies.
- Use black gel food coloring or an edible marker to draw little eyes on each ghost while the glaze is still wet.
Your Spooky Hand Pie Questions, Answered!
→Can I use other fruits for the filling?
Absolutely! Apple, cherry, or mixed berry would be lovely. Just adjust the sugar if needed based on the sweetness of your fruit. Strawberry or raspberry would also be super pretty, you know?
→Can I make these gluten-free?
Yes, you totally can! Use a good quality 1:1 gluten-free baking flour blend for the crust. The filling is naturally GF, so that's easy-peasy. Just be sure to check your labels, of course.
→How do I store these hand pies?
Store them at room temperature in an airtight container for up to 3 days. If you want them to last a little longer, pop them in the fridge for up to 5 days. They're best enjoyed fresh, though!
→Can I make the dough ahead of time?
Definitely! The dough can be made and refrigerated for up to 2 days, or frozen for about a month. If freezing, just thaw it in the fridge overnight before you plan to roll it out. It's a real time-saver!
→What if I don't have a ghost cookie cutter?
No worries at all! You can freehand cut ghost shapes with a sharp knife (just make an oval with a wavy bottom and a little head bump). Or, use a round cutter for circles and then pinch a 'head' shape with your fingers. Imperfect is perfect!
Vegan Blueberry Ghost Hand Pies: Spooky Halloween Treat
Celebrate Halloween with fun vegan blueberry ghost hand pies! These flaky, sweet treats are dairy-free and perfect for parties or a spooky dessert. Easy & delicious!
Timing
Prep Time
30 minutes
Cook Time
20-25 minutes
Total Time
50-55 minutes
Recipe Details
Ingredients
For the Vegan Pie Crust
- 012 ½ cups all-purpose flour, plus more for dusting
- 021 teaspoon granulated sugar
- 03½ teaspoon salt
- 041 cup (2 sticks) cold vegan butter, cubed
- 05½ cup ice water, or more as needed
For the Blueberry Filling
- 012 cups fresh or frozen blueberries
- 02¼ cup granulated sugar
- 031 tablespoon cornstarch
- 04½ teaspoon ground cinnamon
- 051 teaspoon lemon juice
For the Glaze & Decoration
- 011 cup powdered sugar
- 022-3 tablespoons plant-based milk (almond or soy)
- 03Black gel food coloring or edible marker (for eyes)
Instructions
First, the crust! In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Slowly add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
While the dough chills, let's make the blueberry filling. In a medium saucepan, combine the blueberries, sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let cool completely. This is important, hon, or it'll make your crust soggy!
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of chilled pie dough to about ⅛-inch thickness. Using a ghost-shaped cookie cutter (or a round one, then shape with your fingers!), cut out ghost shapes. You'll need an even number for tops and bottoms. Gather and re-roll scraps as needed.
Place half of your ghost shapes on the prepared baking sheet. Spoon about 1-2 teaspoons of the cooled blueberry filling onto the center of each ghost bottom, leaving a small border around the edges. Don't overfill, or oops, it'll spill out!
For the top crusts, you can leave them plain or cut small slits for venting, or even tiny 'mouths' if you're feeling extra playful! Carefully place a top ghost crust over each filled bottom. Press the edges together firmly to seal the filling inside. You can use a fork to crimp the edges if you like that classic pie look. Repeat with the second disc of dough and remaining filling.
Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly. Let them cool completely on a wire rack before glazing. This helps the glaze set beautifully, honestly.
Time for the ghostly finish! In a small bowl, whisk together the powdered sugar and plant-based milk until you have a smooth, pourable glaze. Drizzle or spread the glaze over the cooled hand pies. While the glaze is still wet, use black gel food coloring or an edible marker to draw little ghost eyes on each pie. And there you have it, ready for your spooky celebration!
Notes & Tips
- 1You can use store-bought vegan pie crust to save time, if you need a quicker option.
- 2Experiment with different fruit fillings like apple-cinnamon or cherry for other seasonal treats.
- 3If you want a less sweet option, reduce the sugar in the filling slightly.
- 4These freeze really well before glazing. Just bake, cool, then freeze. Thaw and glaze when ready to serve.
- 5A tiny bit of orange zest in the blueberry filling could add a lovely autumn touch!
Tools You'll Need
- •Keep your vegan butter and water as cold as possible for a truly flaky crust.
- •Don't overwork the dough; handle it gently to maintain tenderness.
- •Ensure the blueberry filling is completely cool before assembling to prevent a soggy bottom.
- •Press the edges of the hand pies very firmly to prevent the filling from leaking out during baking.
- •Allow the hand pies to cool completely before applying the glaze so it sets nicely.