Oh my gosh, you guys – Halloween baking just got SO much more fun! I’ve been obsessed with these adorable Vegan Blueberry Ghost Hand Pies ever since I first tried making them last October. Picture this: flaky, buttery pastry (yes, vegan butter works magic!) wrapped around sweet-tart blueberry jam, all shaped into the cutest little ghosties you ever did see. They’re the perfect treat to spook up your Halloween party table, and trust me, nobody will guess they’re completely plant-based!
I’ll never forget the first time my niece saw them – she squealed “BOO-berry ghosts!” and I nearly died from cuteness overload. Now they’re our annual tradition, and I’m sharing all my secrets so you can start your own spooky baking ritual. The best part? They’re way easier to make than they look – just wait till you see how simple that dough comes together!
Why You’ll Love These Vegan Blueberry Ghost Hand Pies
These little ghost pies are honestly the happiest accident that ever came out of my kitchen! Here’s why they’ve become my go-to Halloween treat:
- Spooky-cute factor: Those wiggly ghost shapes make everyone smile (even grown-ups play with their food when these are on the table!)
- Vegan magic: Flaky crust without butter or eggs? Believe it! My dairy-free friends always ask for this recipe.
- Simple as pie: Seriously – if you can use cookie cutters, you can make these. The dough comes together in minutes.
- Party perfect: Portable, mess-free, and adorable – I bring these to every Halloween gathering and they disappear faster than ghosts at sunrise!
And here’s my secret – that tangy blueberry filling? It keeps the crust from getting too sweet. You’re welcome!
Ingredients for Vegan Blueberry Ghost Hand Pies
Gathering your ingredients is half the fun – and so simple! Here’s what you’ll need to conjure up these spooky treats:
For the dough (our ghostly canvas):
- 2 cups all-purpose flour (spooned and leveled, please – no packed flour ghosts!)
- ½ tsp fine sea salt (it matters – keeps the sweetness in check)
- ⅔ cup vegan butter, chilled (I keep mine in the freezer for 15 minutes before using)
- 4-6 tbsp ice water (really ice-cold – I toss an ice cube in my measuring cup)
For the boo-berry filling:
- 1 cup thick blueberry jam (not jelly – we want those fruity bits!)
- 1 tbsp fresh lemon juice (trust me, it brightens everything up)
- 1 tbsp cornstarch (our secret weapon against runny ghost insides)
See? Nothing scary here – just pantry basics ready to transform into something magical!
Equipment You’ll Need
No fancy gadgets required – just these trusty kitchen staples:
- A rolling pin (or wine bottle in a pinch – I won’t tell!)
- Ghost-shaped cookie cutter (about 3-4 inches tall works best)
- Large baking sheet (lined with parchment for ghost-proof baking)
- Two mixing bowls (one for dough, one for filling)
- A fork (for sealing and giving ghosts their little crimped feet)
That’s it! Now let’s make some magic.
How to Make Vegan Blueberry Ghost Hand Pies
Okay, time for the fun part! Making these adorable ghost pies is easier than you’d think – just follow these simple steps and you’ll have a whole BOO-crew ready in no time.
Step 1: Prepare the Dough
First, whisk together your flour and salt in a big bowl. Now grab that chilled vegan butter – I like to cut it into small cubes first, then work it into the flour with my fingers or a pastry cutter. Keep going until it looks like coarse crumbs with some pea-sized butter bits still visible (those little pockets are what make the crust flaky!).
Now drizzle in the ice water one tablespoon at a time, mixing gently with a fork. Stop when the dough just comes together – you want it to hold its shape when pinched, not sticky-wet. Form it into a disc, wrap it up, and pop it in the fridge for at least 30 minutes. This chill time is non-negotiable – it keeps our ghost shapes crisp!
Step 2: Shape the Ghosts
After the dough has chilled (be patient – I know it’s hard!), lightly flour your surface and rolling pin. Roll it out to about ⅛-inch thickness – think the width of two stacked quarters. Too thick and the ghosts will be doughy, too thin and they’ll tear.
Now grab your ghost cutter and start stamping! Press straight down without twisting for clean edges. Gather up the scraps, roll them out again, and cut more ghosts until you’ve used all the dough. Pro tip: If the dough gets too warm between batches, stick it back in the fridge for 5 minutes.
Step 3: Fill and Seal
Time to give our ghosts some personality! Stir together the jam, lemon juice, and cornstarch – this thickens the filling so it doesn’t ooze out. Place about a teaspoon of filling in the center of half your ghost shapes, leaving a good ½-inch border all around.
Here’s the magic: fold the empty ghost shapes over the filled ones (like little blankets!) and gently press the edges together. Now take a fork and crimp all around to seal – this makes cute little ridges that look like ghostly feet and keeps all that yummy filling inside where it belongs.
Step 4: Bake to Perfection
Preheat your oven to 375°F while the ghosts chill on the baking sheet for 10 minutes (this helps them hold their shape). Bake for 15-20 minutes until they’re golden and slightly puffed – you’ll know they’re done when you see little blueberry juices bubbling at the edges.
Let them cool just enough that you won’t burn your tongue (though I won’t judge if you can’t wait – warm pie is THE BEST). Then watch as your spooky-adorable Vegan Blueberry Ghost Hand Pies disappear faster than… well, ghosts!
Tips for Perfect Vegan Blueberry Ghost Hand Pies
After making dozens of these ghost pies (and yes, eating most of my “mistakes”), I’ve learned a few tricks to guarantee Halloween baking success every time:
- Chill out: If your dough feels sticky, don’t panic! Just wrap it and pop it back in the fridge for another 15-20 minutes. Cold dough means crisp ghost shapes that hold their form.
- Sweetness control: Taste your jam before filling – if it’s too sweet, add an extra squeeze of lemon juice. Too tart? A tiny pinch of sugar balances it perfectly.
- Parchment is your BFF: Seriously, don’t skip lining that baking sheet unless you want to be scraping ghost casualties off the pan!
Bonus tip: If your ghosts start looking too “alive” (puffing up in the oven), just gently poke them with a toothpick to deflate – no exorcism required!
Ingredient Substitutions & Notes
Don’t stress if you’re missing something – these ghost pies are super flexible! Here are my tried-and-true swaps:
- Flour: A 1:1 gluten-free blend works beautifully (I’ve used Bob’s Red Mill with great results).
- Jam: Any berry jam shines here – raspberry makes “bloody” ghosts, while blackberry gives a spooky dark filling!
- Vegan butter: Coconut oil works in a pinch, but chill it extra well – it softens faster than butter.
One non-negotiable? Keep everything COLD for that perfect flaky crust. Frozen blueberries straight in the jam? Spooky delicious!
Serving and Storage Suggestions
Oh, you’ll want to eat these ghost pies warm – that’s when the blueberry filling turns all gooey and magical! But they’re just as delicious at room temperature when you’re setting up a Halloween snack table. Store any leftovers (ha!) in an airtight container for up to 3 days – just pop them in the microwave for 10 seconds to bring back that fresh-baked goodness.
Want to get ahead of your Halloween baking? These freeze beautifully! Just wrap cooled ghosts individually in plastic wrap, then tuck them into a freezer bag for up to 2 months. When the trick-or-treaters come knocking, simply reheat at 350°F for 5-8 minutes until toasty again.
Nutritional Information
Nutrition varies by ingredients, but here’s the estimated breakdown per ghost pie (because even spooky treats need balance!):
- Calories: 180
- Sugar: 12g
- Fat: 8g
- Carbs: 25g
- Protein: 2g
Not too scary, right? And totally worth every delicious bite – these ghosts are hauntingly good!
Frequently Asked Questions
After making these Vegan Blueberry Ghost Hand Pies for years (and fielding countless texts from friends trying the recipe), here are the questions I get asked most:
Can I use fresh blueberries instead of jam?
You can! Toss 1½ cups fresh blueberries with ¼ cup sugar, the lemon juice, and cornstarch. Let them macerate for 30 minutes before filling – they’ll soften into a perfect pie filling while baking. Just know your ghosts may have a slightly juicier “personality” this way!
How far in advance can I make these?
The dough keeps beautifully in the fridge for 2 days before baking – perfect for Halloween party prep! You can also freeze unbaked ghost pies for up to a month – just add 2-3 extra minutes to the baking time straight from the freezer.
My jam keeps leaking – help!
Two tricks: 1) Don’t overfill – a teaspoon is plenty. 2) Make sure your cornstarch is fresh (it loses thickening power over time). If all else fails, a tiny egg wash (use aquafaba for vegan) on the edges helps seal stubborn ghosts.
Can kids help make these?
Absolutely! My niece loves cutting ghost shapes and crimping edges with her tiny fork. Just keep the dough cold and have extra flour handy for little sticky fingers. Bonus: They eat more veggies when they think they’re making “ghost snacks”!
Share Your Creations!
I’d absolutely love to see your ghostly baking adventures! Tag me @SpookyBaker on Instagram with your Vegan Blueberry Ghost Hand Pies – nothing makes me happier than seeing your BOO-tiful creations. Happy haunting… I mean baking!
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Spooky Vegan Blueberry Ghost Hand Pies in 4 Easy Steps
- Total Time: 1 hour
- Yield: 12 hand pies
- Diet: Vegan
Description
Delicious vegan hand pies filled with blueberry jam and shaped like ghosts for a fun Halloween treat.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup vegan butter, chilled
- 4-6 tbsp ice water
- 1 cup blueberry jam
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Instructions
- Mix flour and salt in a bowl.
- Cut in vegan butter until mixture resembles coarse crumbs.
- Add ice water 1 tbsp at a time until dough forms.
- Chill dough for 30 minutes.
- Roll dough to 1/8-inch thickness and cut into ghost shapes.
- Mix blueberry jam, lemon juice, and cornstarch in a bowl.
- Place 1 tbsp filling on half of each ghost shape.
- Fold dough over and seal edges with a fork.
- Bake at 375°F for 15-20 minutes until golden.
Notes
- Use cookie cutters for uniform ghost shapes.
- Chill dough for easier handling.
- Adjust jam sweetness with lemon juice if needed.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
