Description
Vegan Blueberry Ghost Hand Pies are soft, flaky, fruity, and bursting with blueberry flavor. Shaped like adorable little ghosts, these festive treats are perfect for Halloween parties, spooky gatherings, or fun family baking nights. Completely vegan and easily gluten-free, they bake in under 30 minutes and bring a spooky-sweet charm to any fall dessert table.
Ingredients
Scale
For the Dough:
- 2 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup vegan butter or margarine, cold and cubed
- 5–6 tablespoons ice water
For the Blueberry Filling:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For Decoration:
- Plant-based milk or cream, for brushing
- Vegan chocolate chips or icing, for the eyes
Instructions
- Make the Pie Dough: In a mixing bowl, whisk flour, salt, and sugar. Cut in cold vegan butter until mixture resembles crumbs. Drizzle in ice water gradually until dough forms. Divide into two disks, wrap, and chill for 30 minutes.
- Prepare the Blueberry Filling: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and vanilla. Cook 5–7 minutes until berries burst and mixture thickens. Cool completely.
- Roll and Cut Dough: Preheat oven to 375°F (190°C). Roll dough to 1/8-inch thickness. Use a ghost-shaped cutter or stencil to cut out pairs of shapes.
- Assemble the Pies: Place half the ghosts on a lined baking tray. Add a spoonful of blueberry filling in the center, top with another ghost, seal edges with a fork, and poke small steam holes or eye holes.
- Decorate and Bake: Brush with plant-based milk. Bake 18–22 minutes until golden and crisp. Cool, then add chocolate chip or icing eyes.
Notes
Tips for Perfect Vegan Ghost Pies
- Keep dough cold for flaky layers—chill again if it warms.
- Avoid overfilling; too much filling causes leaks.
- Seal edges tightly with a fork to prevent oozing.
- Fresh or frozen berries both work; avoid canned filling.
- Make-ahead: Freeze unbaked pies and bake straight from frozen, adding 5 minutes.
Gluten-Free & Allergy-Friendly Options
- Use a 1:1 gluten-free flour blend with xanthan gum.
- Choose soy-free vegan butter if needed.
- Swap plant milk depending on allergies (oat, almond, rice).
Creative Variations
- Swap blueberries with raspberries, apples, or strawberries.
- Make savory ghosts with roasted veggies and vegan cheese.
- Drizzle icing and sprinkles for frosted ghost pies.
- Cut pumpkin shapes for Thanksgiving versions.
Storage
- Room Temp: Airtight container up to 2 days.
- Fridge: 4–5 days; reheat in toaster oven.
- Freezer: Store unbaked pies in bags; bake from frozen with extra 5 minutes.
Serving Ideas
- Arrange on a spooky dessert board.
- Serve in Halloween-themed cupcake liners.
- Pair with Pumpkin Spice Coffee Creamer, Strawberry Cream Soda, or Brown Sugar Shaken Espresso.
Common Mistakes to Avoid
- Overstuffing—causes messy leaks.
- Poor sealing—edges must be crimped well.
- Skipping chilling—warm dough loses flakiness.
- Underbaking—pies should be golden and crisp.
FAQs
- Can I use store-bought dough? Yes—look for vegan-friendly pie dough or puff pastry.
- Can I make gluten-free? Yes—use a certified GF blend and check all ingredients.
- Can I use another fruit? Absolutely—try strawberries, apples, or peaches.
- Can I make ahead? Yes—dough and filling can be prepped a day ahead or pies frozen unbaked.
- Prep Time: 30 minutes (including chilling)
- Cook Time: 18–22 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Vegan Blueberry Ghost Hand Pies, Halloween ghost pies, spooky vegan desserts, blueberry hand pies, vegan Halloween recipes