Print

Vegan Blueberry Ghost Hand Pies for Halloween

Two golden brown vegan blueberry ghost hand pies drizzled with white icing, sitting on a light plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these simple, spooky vegan blueberry hand pies. The flaky, dairy-free crust holds a sweet homemade blueberry filling, perfect for a festive Halloween treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold vegan butter, cubed
  • 1/2 cup ice water, plus more if needed
  • 3 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for glaze)
  • 1–2 tablespoons unsweetened plant milk (for glaze)

Instructions

  1. Prepare the vegan pie dough: In a large bowl, whisk together the flour and salt. Cut in the cold vegan butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Make the blueberry filling: In a saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens, about 8 to 10 minutes. Remove from heat, stir in the vanilla extract, and let the filling cool completely.
  4. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
  5. Roll out one disk of chilled dough on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter (about 4 inches) to cut out circles.
  6. For the ghost shape, place about 1 1/2 tablespoons of cooled filling onto the center of half the dough circles, leaving a 1/2-inch border.
  7. Cut the remaining dough circles. For the ghost effect, use a smaller ghost-shaped cutter or simply cut a small vent hole in the top piece. If you do not have a ghost cutter, cut a simple circle for the top.
  8. Place the top dough piece over the filling. Crimp the edges with a fork to seal the hand pies. Cut a small slit or two in the top to allow steam to escape.
  9. Bake for 18 to 22 minutes, or until the crust is golden brown. Let the hand pies cool completely on a wire rack.
  10. Make the vegan ghost glaze: Whisk together the powdered sugar and plant milk until smooth and thick. Add more milk, a drop at a time, to reach a drizzling consistency.
  11. Once the pies are cool, drizzle the white glaze over the top of each pie, letting it drip down the sides slightly to mimic a floating ghost appearance. Let the glaze set before serving.

Notes

  • For the flakiest vegan crust, keep your vegan butter and water as cold as possible during mixing.
  • If you do not have a ghost-shaped cutter, you can cut a small, uneven shape on the top crust to suggest a spectral form before baking.
  • You can use an air fryer for these pies; cook at 375 degrees Fahrenheit for 10 to 12 minutes, checking halfway through.

Nutrition

Find it online: https://cookingbyjade.com/vegan-blueberry-ghost-hand-pies/