Description
These Vegan Blueberry Ghost Hand Pies are adorable, delicious handheld treats perfect for Halloween or any spooky-themed occasion. Made with a flaky vegan pastry and filled with a sweet, tangy blueberry filling, these pies combine festive fun with delightful flavors, making them a perfect seasonal dessert or snack.
Ingredients
For the Vegan Pastry:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegan butter, cold and cut into cubes
- 1/4 cup vegetable shortening, cold
- 1/2 cup ice-cold water
For the Blueberry Filling:
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
For Assembly:
- 2 tablespoons almond milk (for brushing)
- 2 tablespoons granulated sugar (for sprinkling)
- Small pieces of vegan dough or icing for ghost faces
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingers, cut in the cold vegan butter and shortening until the mixture resembles coarse crumbs. Slowly add the ice-cold water, stirring until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Blueberry Filling: In a medium saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and berries start to burst, about 5-7 minutes. Remove from heat and stir in vanilla extract. Let cool.
- Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter (about 4 inches in diameter), cut out circles. Re-roll dough scraps as needed.
- Assemble Hand Pies: Place a spoonful of blueberry filling in the center of half the dough circles, leaving a border. Brush edges with a little almond milk. Top with remaining dough circles, pressing edges firmly to seal. Use a fork to crimp edges for a decorative touch.
- Create Ghost Faces: Using small pieces of dough or vegan icing, create ghost eyes and mouths on each hand pie to give them a ghostly appearance.
- Prepare for Baking: Preheat your oven to 375°F (190°C). Place the hand pies on a parchment-lined baking sheet. Brush tops with almond milk and sprinkle with sugar for a slight sparkle.
- Bake: Bake for 20-25 minutes, or until the pies are golden brown and the filling is bubbly. Remove from the oven and allow to cool slightly before serving.
Notes
- Make sure the vegan butter and shortening are very cold for a flakier crust.
- You can substitute frozen blueberries if fresh are not available; just thaw and drain excess liquid before using.
- Use almond milk or any plant-based milk for brushing to keep the recipe fully vegan.
- If you want a glossier pie crust, brush with maple syrup after baking instead of almond milk before baking.
- Store leftover hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.