Vegan Blueberry Ghost Hand Pies – Spooky Halloween Treats Recipe

Introduction

These Vegan Blueberry Ghost Hand Pies are a fun and festive treat perfect for Halloween. Flaky vegan crusts surround a sweet and tangy blueberry filling, all shaped into spooky ghost forms. They’re easy to make and sure to impress at any seasonal gathering.

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) vegan butter, very cold and cubed
• 6-8 tablespoons ice water
• 4 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon ground cinnamon
• Pinch of salt
• Vegan milk or aquafaba, for brushing
• Vegan sugar, for sprinkling

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt. Add the cold vegan butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
2. Step 2: Gradually add ice water, one tablespoon at a time, mixing until the dough just starts to come together. Avoid overmixing. Divide dough in half, shape each into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. Step 3: For the filling, combine blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 5–7 minutes. Let cool completely.
4. Step 4: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out one dough disc on a floured surface to 1/8-inch thickness. Cut circles with a 4-inch cutter.
5. Step 5: Place half the circles on the baking sheet and spoon a tablespoon of blueberry filling onto each, leaving a ½-inch border. Brush edges with vegan milk or aquafaba.
6. Step 6: Roll out the remaining dough disc, cut out circles, then cut ghost shapes from these circles using a ghost-shaped cutter or freehand with a knife.
7. Step 7: Place a ghost shape on top of each filled circle, press and crimp edges with a fork to seal. Brush tops with vegan milk or aquafaba and sprinkle with vegan sugar. Cut slits on top to release steam.
8. Step 8: Bake for 20–25 minutes until golden brown. Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.

Tips & Variations

• Use frozen blueberries if fresh are not available; just thaw before cooking. For extra flavor, add a splash of vanilla extract to the filling.
• If you don’t have a ghost-shaped cookie cutter, simply cut freehand with a small sharp knife to create fun shapes.
• Keep butter very cold for the flakiest crust. Handle dough minimally and chill well before baking.

Storage

Store the hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat in a 350°F (175°C) oven for 10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend and ensure your cornstarch and other ingredients are gluten-free. The texture may vary slightly.

What can I use instead of vegan butter?

You can use coconut oil solidified in the fridge or a vegan shortening, but keep it very cold for best results in creating a flaky crust.

Vegan Blueberry Ghost Hand Pies – Spooky Halloween Treats Recipe

Print Recipe

★★★★★

4.4 from 108 reviews

These Vegan Blueberry Ghost Hand Pies are a spooky and delicious Halloween treat featuring flaky vegan pie crust filled with a sweet, tangy blueberry filling. Perfectly baked to golden perfection and topped with ghost-shaped cutouts, these hand pies are both festive and flavorful, ideal for seasonal celebrations or anytime you want a delightful plant-based dessert.

• Author: Stella
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 hand pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Vegan Pie Crust:

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) vegan butter, very cold and cubed
• 6–8 tablespoons ice water

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon ground cinnamon
• Pinch of salt

For the Ghostly Finish:

• Vegan milk or aquafaba, for brushing
• Vegan sugar, for sprinkling

Instructions

1. Prepare the Vegan Pie Crust: In a large bowl, whisk together the flour and salt. Add the cold vegan butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining, which helps create a flaky crust. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just starts to come together, being careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to relax the dough and prepare it for rolling.
2. Make the Blueberry Filling: In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and a pinch of salt. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let the filling cool completely to prevent the crust from becoming soggy during baking.
3. Assemble the Hand Pies: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out one dough disc at a time to about 1/8-inch thickness. Use a 4-inch round cookie cutter to cut out circles. Place half of the dough circles on the baking sheet and spoon a generous tablespoon of cooled blueberry filling into the center of each, leaving a ½-inch border. Brush edges with vegan milk or aquafaba. Roll out the remaining dough and cut more circles, then use a ghost-shaped cookie cutter or freehand cut ghost shapes. Place the ghost cutouts on top of filled circles, pressing the edges to seal and crimping with a fork for security. Brush tops with vegan milk or aquafaba and sprinkle with vegan sugar. Cut a few slits on top to allow steam to escape during baking.
4. Bake the Hand Pies: Bake the assembled hand pies for 20-25 minutes, or until the crusts are golden brown and crisp. Remove from the oven, let them cool on the baking sheet for a few minutes to avoid cracking, then transfer to a wire rack to cool completely before serving.

Notes

• Keep the vegan butter very cold for a flaky crust.
• Do not overmix the dough to avoid tough crusts.
• Allow the blueberry filling to cool completely before filling the dough to prevent sogginess.
• Use vegan milk or aquafaba for a glossy and crisp finish.
• Make slits on top of pies to let steam escape and prevent bursting.
• These hand pies can be stored in an airtight container for 2-3 days or frozen for longer storage.

Keywords: vegan hand pies, blueberry hand pies, Halloween dessert, vegan pie crust, blueberry filling, spooky treats, vegan baking, fruit hand pies