Amazing Vegan Blueberry Ghost Hand Pies Every Halloween Fan Craves

Halloween baking just got a whole lot cuter—and tastier! These vegan blueberry ghost hand pies are my go-to spooky season treat, and trust me, they disappear faster than a ghost in the night. I started making them years ago when my niece declared store-bought treats “too boring,” and now they’re our annual tradition. The best part? They’re shockingly easy—just flaky pastry hugging sweet-tart blueberry filling, shaped into adorable little specters. No fancy skills needed, just a cookie cutter and some playful spirit. One bite of these warm, jammy pockets, and you’ll understand why even the pickiest little goblins in my life beg for them every October.

Why You’ll Love These Vegan Blueberry Ghost Hand Pies

Oh, where do I even start? These little ghosties are a total win for so many reasons:

• Easiest spooky treat ever – no fancy piping or decorating skills needed
• 100% plant-based magic that even non-vegans rave about
• Perfect Halloween activity – kids love helping cut out the ghost shapes
• That flaky crust gives way to warm, jammy blueberry goodness
• Way cuter (and tastier) than anything from a store-bought package

Seriously, these disappear faster than candy corn at a Halloween party!

Ingredients for Vegan Blueberry Ghost Hand Pies

Gather these simple pantry staples – I promise you probably have most already! The magic happens when humble ingredients transform into something spooktacular.

• 2 cups all-purpose flour (spooned & leveled – no packed flour ghosts!)
• 1/2 tsp salt – just enough to make the flavors pop
• 2/3 cup vegan butter, chilled and cubed (I swear by Miyoko’s or Earth Balance)
• 4-6 tbsp ice water – keep it cold for the flakiest crust
• 1 cup fresh blueberries (frozen work too – no need to thaw!)
• 2 tbsp sugar – adjust to your sweet tooth’s haunting preferences
• 1 tsp lemon juice – the secret zing that brightens everything
• 1 tbsp cornstarch – our anti-ooze ghost containment system
• 1 tbsp plant-based milk (for that golden “boo”-tiful finish)

See? Nothing scary here – just real ingredients ready to become something magical.

Equipment You’ll Need

No fancy gadgets required—just a few basics from your kitchen:

• Rolling pin (or an empty wine bottle in a pinch—I’ve been there!)
• Ghost-shaped cookie cutter (about 3-4 inches tall works perfectly)
• Baking sheet lined with parchment paper
• Mixing bowl for the dough
• Saucepan for that luscious blueberry filling
• Pastry brush (or your fingers—messy but effective!)

That’s it! Now let’s make some edible ghosts.

How to Make Vegan Blueberry Ghost Hand Pies

Ready to bring these adorable ghosts to life? Follow these simple steps—I promise it’s easier than you think. Just imagine the smell of warm blueberries and flaky pastry filling your kitchen. Heavenly!

Step 1: Prepare the Dough

First, whisk together your flour and salt in a big bowl. Now for the fun part—toss in those chilled vegan butter cubes. Use your fingers or a pastry cutter to work the butter into the flour until it looks like coarse crumbs with some pea-sized bits remaining. This is what gives our ghosts their beautiful flaky layers!

Next, drizzle in ice water one tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just holds together when pinched—you might not need all the water. The dough should look shaggy, not wet. Form it into a disk, wrap in plastic, and pop it in the fridge for 30 minutes. Chilling is non-negotiable here—it makes rolling so much easier!

Step 2: Make the Blueberry Filling

While the dough chills, let’s make that gorgeous purple filling. Toss blueberries, sugar, lemon juice, and cornstarch into a small saucepan over medium heat. Stir gently as the berries burst and release their juices—that sound is pure magic! Keep cooking until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Let it cool slightly while you roll out the dough. Pro tip: If you’re impatient like me, spread the filling on a plate to cool faster. We don’t want molten blueberry lava burning through our delicate ghost shapes!

Step 3: Assemble and Bake

Roll your chilled dough to about 1/8-inch thickness on a lightly floured surface—no need for perfection, ghosts are supposed to be a little irregular! Cut out ghost shapes, placing half on your prepared baking sheet. Spoon about 1 tablespoon of filling onto each, leaving a 1/2-inch border.

Now the crucial part: moisten the edges with a little water, then top with remaining ghosts. Press the edges firmly with a fork to seal—this keeps our specters from “leaking” in the oven! Brush with plant-based milk for that perfect golden glow. Bake at 375°F for 20-25 minutes until they’re lightly browned and looking boo-tiful. Let cool just enough so you don’t burn your tongue on that gorgeous blueberry lava!

Tips for Perfect Vegan Blueberry Ghost Hand Pies

After making dozens (okay, maybe hundreds) of these ghost pies, I’ve learned all the tricks to spooky success:

• Chill that dough! Seriously, don’t skip this—cold dough means crisp, flaky ghosts instead of sad, melty blobs.
• Less is more with filling—about 1 tablespoon per ghost keeps them from bursting like overstuffed trick-or-treat bags.
• Parchment paper is your BFF—no stuck ghosts means no Halloween baking nightmares.
• Seal edges tightly—press hard with that fork to prevent blueberry “ectoplasm” leaks.
• Let them cool slightly—that filling stays hotter than a witch’s cauldron!

Follow these, and your hand pies will be the star of any Halloween spread! For more festive ideas, check out our Pinterest.

Variations and Substitutions

Want to mix things up? These ghost pies are totally customizable! Swap blueberries for raspberries or blackberries—just adjust the sugar to taste. Need gluten-free? Use your favorite 1:1 GF flour blend. Out of lemons? A dash of apple cider vinegar works too. The beauty is in the hauntingly delicious possibilities!

Serving and Storage

These ghost pies are absolute heaven served warm—that first bite of flaky crust giving way to the oozy blueberry center is pure magic! If you have leftovers (unlikely in my house), store them in an airtight container at room temperature for up to 3 days. They might lose some crispness, but a quick 5-minute warm-up in the oven brings back their ghostly charm.

Nutritional Information

Nutrition varies slightly based on your ingredients, but each ghost pie averages about 180 calories with 8g sugar – spooky-good stats for such a delicious treat!

Frequently Asked Questions

Got ghost pie questions? I’ve got answers! Here are the spooky baking mysteries I get asked most often:

Can I freeze these ghost hand pies?
Absolutely! Freeze unbaked assembled pies on a tray first, then transfer to an airtight container. Bake straight from frozen—just add 5 extra minutes. They’ll haunt your freezer happily for 3 months!

How do I make these gluten-free?
Easy peasy! Swap the all-purpose flour for your favorite 1:1 gluten-free blend. I like King Arthur’s measure-for-measure—it gives the same flaky texture without any “ghostly” aftertaste.

Can I use frozen blueberries?
You bet! No need to thaw—just toss them straight into the saucepan. They might take an extra minute to thicken up, but they work perfectly in a pinch.

Why did my ghosts burst in the oven?
Probably too much filling or not sealing tightly enough. Stick to 1 tablespoon max per ghost, and really press those fork marks deep—think “ghost handcuffs” to keep that filling contained!

Can I make these ahead?
The dough keeps refrigerated for 2 days, or freeze it for later ghost-making emergencies. Assembled unbaked pies can chill overnight—just brush with milk right before baking.

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