So, Let Me Tell You About These Silly Ghost Pies…
Alright, so full disclosure—these Halloween Blueberry Ghost Hand Pies started as a total kitchen experiment after I found a bag of blueberries rolling around in the freezer and wanted something that felt more festive than the usual crumble. I roped my niece into helping, thinking it’d be “just a fun thing for the kids”—and then, well, the grown-ups basically ate more than their fair share. Oops. Anyway, I don’t know about you, but when October rolls around and the weather gets all crisp and blustery, I love an excuse to bake something a bit wacky. And these ghost pies? They look wonky, taste fab, and are almost too cute to eat. (Almost!)
Why I Keep Making These Every October
I make this recipe when I want something easy but impressive looking—especially for Halloween parties or just a random Tuesday when I want to feel a bit festive. My family absolutely goes nuts for these because they’re sweet but not too sweet, and honestly, who doesn’t love food shaped like a ghost? (Plus, you can eat them with your hands, which, let’s be real, means fewer plates to wash. I call that a win.) Sometimes the blueberry filling tries to escape, but I just tell people it’s the ghosts “crying blueberry tears”—covering my tracks, you know?
What You’ll Need—Plus My Favorite Shortcuts
- 2 sheets of ready-made pie dough (I’ve made my own a couple of times, but let’s be real, store-bought is grand for this)
- 1 and 1/2 cups blueberries (fresh or frozen—it works both ways, just thaw first if frozen)
- 1/4 cup granulated sugar (sometimes I swap in brown sugar if I run out, it’s a bit more caramelly)
- 2 teaspoons cornstarch (my gran swore by arrowroot, but honestly, I just use whatever’s handy)
- 1 teaspoon lemon juice (bottled is fine, but fresh is a smidge brighter)
- 1 egg, beaten (for that glossy finish; you can skip this if you’re feeling lazy or vegan—just use a splash of plant milk)
- Mini chocolate chips or black sesame seeds for the ghost faces (or whatever you find in the pantry, honestly)
Let’s Make These Ghostly Treats
- First things first, crank your oven up to 375°F (190°C). I usually forget this step and remember it halfway through—don’t be me!
- Mix the blueberries, sugar, cornstarch and lemon juice in a bowl. Give it a good stir. This is where I usually sneak a blueberry or two (taste test, right?).
- Roll out your pie dough on a floured surface. If you don’t have a ghost cookie cutter, just use a knife and go freehand. Wonky ghosts have more personality anyway.
- Cut out an even number of ghost shapes—aim for pairs. I always lose count and end up with a solo ghost or two.
- Plop a generous spoonful of the blueberry mix in the center of half the ghosts, but keep it away from the edges. Trust me, it loves to escape.
- Brush the edges with a bit of water (or egg, if you like), then top with another ghost shape. Press the edges with a fork. It will look a bit messy. That’s fine.
- Poke little eyes and a mouth—gently!—and add chocolate chips or sesame seeds for extra cuteness.
- Brush the tops with the beaten egg. I tend to forget this step, then panic and do it at the last second. Still works.
- Bake on a parchment-lined baking tray for 18–22 minutes. They should be golden and a little bubbly at the edges. If some filling leaks out, just call it “spooky spirit juice.”
- Let them cool a bit. Or not—sometimes we eat them a smidge too soon and just blow on them a bunch.
A Few Notes (Lessons Learned from Messes)
- If your dough gets sticky, just chuck it in the fridge for 10 minutes. I used to power through, but honestly, it just makes things messier.
- Don’t overfill—even if you think you can squeeze in more. I’ve tried. It oozes everywhere. Still tasty, though.
- Actually, I find it works better if you use smaller ghosts—easier to eat and less likely to fall apart. That said, sometimes I go big just for the drama.
Variations I’ve Tried (and One Dud)
- Apple-cinnamon ghosts? Surprisingly good. Substitute chopped apples and a bit of cinnamon for the blueberries.
- Jam instead of blueberries works in a pinch (just use less sugar, or you’ll bounce off the walls).
- I once tried pumpkin puree—didn’t love the texture, if I’m honest. Maybe you’ll do better, but, eh, not for me.
What You’ll Need (and My Workarounds)
- Ghost cookie cutter (but honestly, a sharp knife and a steady-ish hand will do)
- Baking tray
- Parchment paper (in a pinch, I’ve used foil, but it sticks more—don’t recommend unless desperate)
- Small mixing bowl
How to Store (If They Last That Long)
Store them in an airtight container on the counter—they’re fine for a day or two. If you want them super crisp, reheat for a few mins in the oven. But honestly, in my house, they never last more than a day; the goblins (my family) snatch them up pronto.
How I Like to Serve Them
These are great on their own, but if you want to be fancy, a scoop of vanilla ice cream on the side is awesome. My nephew actually dunks them in hot chocolate, which is a bit mad but also kind of genius. Oh, and if it’s a party, I just pile them on a plate and let everyone grab their own—saves on washing up.
Pro Tips (AKA, My “Oops!” Moments)
- I once tried rushing the sealing step and regretted it because the filling leaked out everywhere—take your time here, even if you’re excited.
- Don’t skip the parchment paper. Seriously. Unless you want to spend ages scraping off burnt blueberry bits (been there, got the blue fingers).
- If you forget to add the eyes/mouth before baking, just dot them on with a bit of melted chocolate after. No one will ever know (unless you tell them, like I’m doing now).
FAQ—Actual Questions I’ve Heard
- Can I use other berries? Oh, for sure! Raspberries, blackberries, even strawberries chopped up a bit—just adjust the sugar if your berries are super tart.
- Do I have to use egg wash? Nah, you don’t have to—but it makes ‘em shiny. I sometimes skip it if I’m running low on eggs.
- Can I freeze these? Yep! Although, on second thought, I think they’re way better fresh. If you do freeze, just reheat in the oven so they crisp up again.
- What if I don’t have a ghost cutter? Just cut out a blobby shape with a knife. They’re homemade—odd shapes are part of the charm!
- Why is my filling leaking? Happens to the best of us. Usually means it was overfilled or not sealed tight (or, sometimes, it’s just the ghosts being mischievous).
If you want to see some clever ghost cutter options, I like browsing Etsy—the variety is kind of wild. Or for more Halloween treats, Sally’s Baking Addiction has some ideas that’ve rescued me from last-minute party panic. Anyway, hope you have as much fun making these as we do eating them. Boo!
Ingredients
- 2 sheets refrigerated pie crust
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 2 tablespoons coarse sugar (for sprinkling)
- Mini chocolate chips or black decorating gel (for eyes)
Instructions
-
1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
2In a small saucepan, combine blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring, until the mixture thickens, about 5 minutes. Let cool.
-
3Roll out the pie crusts and use a ghost-shaped cookie cutter to cut out an even number of shapes.
-
4Place half of the ghost shapes on the prepared baking sheet. Spoon a small amount of blueberry filling onto the center of each. Top with the remaining ghost shapes and press the edges to seal. Use a fork to crimp the edges.
-
5Brush the tops with beaten egg and sprinkle with coarse sugar. Use mini chocolate chips or black decorating gel to create ghost eyes.
-
6Bake for 18-20 minutes or until golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
