Description
These Vegan Blueberry Ghost Hand Pies are a perfect Halloween treat that’s both adorable and delicious. Featuring a flaky vegan pastry filled with a sweet blueberry filling, these pies are shaped like ghosts for a festive touch. Made with simple ingredients and baked until golden, they offer a delightful plant-based dessert that appeals to both kids and adults alike.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups all-purpose flour (312g)
- 1 cup vegan butter, chilled and cubed (226g)
- ½ teaspoon salt
- 6–8 tablespoons ice water
Filling Ingredients
- 2 cups fresh or frozen blueberries (300g)
- ¼ cup granulated sugar (50g)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Other
- Extra vegan butter, melted, for brushing
- 2–3 tablespoons plant-based milk for sealing edges
- Mini chocolate chips or black icing gel for eyes
- Ghost-shaped cookie cutter or template
Instructions
- Prepare the dough: In a bowl, combine the all-purpose flour and salt. Cut in the chilled, cubed vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 6 to 8 tablespoons of ice water, mixing gently until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
- Make the blueberry filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and vanilla extract. Cook the mixture until the blueberries release their juices. Stir in the cornstarch and continue cooking until the filling thickens. Remove from heat and allow it to cool completely before using.
- Preheat and roll out dough: Preheat your oven to 375°F (190°C). On a floured surface, roll the chilled dough out to about 1/8 inch thickness. Using a ghost-shaped cookie cutter or template, cut out an equal number of ghost shapes from the dough.
- Assemble the hand pies: Place half of the ghost shapes on a baking sheet lined with parchment paper. Spoon 1 to 2 teaspoons of the cooled blueberry filling onto each shape. Brush the edges with plant-based milk to help seal, then top with another ghost-shaped dough piece. Crimp the edges with a fork to seal the pies securely.
- Add details and bake: Press mini chocolate chips into the dough for eyes or plan to add black icing gel after baking. Brush the tops of the pies with melted vegan butter to promote browning. Bake in the preheated oven for 18 to 22 minutes, or until the pies are golden brown and crisp.
- Cool and serve: Allow the ghost hand pies to cool slightly on a wire rack before serving, as the blueberry filling will be very hot. Enjoy these cute and tasty Halloween treats!
Notes
- Use frozen blueberries if fresh are unavailable, but thaw and drain excess juice before cooking.
- Ensure the dough is well chilled before rolling to prevent it from becoming too sticky.
- You can substitute plant-based milk with water for sealing edges if needed.
- Add the eyes with black icing gel after baking for a more defined look that won’t melt in the oven.
- Store leftover pies in an airtight container for up to 3 days; reheat gently before serving.
