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Description
These charming Boo Berry Pies are a delightful Halloween treat, featuring a sweet blueberry filling encased in flaky pie crust cut into festive ghost shapes. They are perfect for parties or a fun family baking activity.
Ingredients
- 1 (14-ounce) package store-bought pie dough (or homemade shortcrust pastry)
- All-purpose flour, for dusting
- 1/4 cup blueberry jam
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1 large egg, beaten (for egg wash)
- Ghost-shaped cookie cutter (or other Halloween shapes)
- 1/2 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1-2 teaspoons water
Instructions
- Prepare Pie Dough: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unroll the pie dough until smooth. Using a ghost-shaped cookie cutter (about 3-4 inches), cut out an even number of ghosts (e.g., 12). On half of the cut-out ghosts, use a smaller round tip (or a straw) to cut out two eyes. Use a slightly larger tip or knife to cut out a mouth. These will be the top crusts. Arrange the other half of the ghost cutouts (without faces) on the parchment-lined baking sheet.
- Prepare Filling: In a small bowl, mix the blueberry jam, 1 teaspoon fresh lemon juice, and 1/4 teaspoon salt until combined.
- Assemble Pies: Spread about 2 teaspoons of the jam mixture onto the center of each plain ghost cutout on the baking sheet. In a small bowl, beat the large egg until blended (this is your egg wash). Brush the edges of the jam-filled ghosts with the egg wash. Carefully place the ghost cutouts with the faces on top of the jam-filled ghosts. Crimp the edges together with the back of a fork to seal them. Brush the tops of the assembled pies with more egg wash.
- Bake for 10-12 minutes, or until the pie dough is golden brown and flaky. Let the pies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
- Prepare Icing (Optional): In a small bowl, whisk together confectioners’ sugar, 1 tablespoon fresh lemon juice, and 1-2 teaspoons water until smooth and spreadable. Using an offset spatula or butter knife, spread icing over the cooled ghost pies (avoiding the ‘face’ if desired).
Notes
- Ensure the pie dough is well-chilled before cutting for cleaner shapes.
- Do not overfill the pies to prevent leakage during baking.
- The icing is optional but adds an extra touch of sweetness and visual appeal.
- You can use different colored jams or add a pinch of cinnamon to the filling for variation.
- Store cooled pies in an airtight container at room temperature for up to 2 days.