Vegan Blueberry Ghost Hand Pies -

As the days grow shorter and a crisp chill fills the air, our thoughts turn to all things cozy, creative, and a little bit spooky. While pumpkins and spiced lattes have their place, nothing quite captures the playful spirit of Halloween like a truly unique and delicious treat. Forget the store-bought candy—this year, get into the kitchen and create a batch of something truly special with our recipe for Vegan Blueberry Ghost Hand Pies. These flaky, fruit-filled pastries are not only perfect for a ghoulish gathering, but they are also a delightful way to celebrate the season with a dessert that’s both adorable and irresistibly tasty.

Detailed List of Ingredients

This recipe makes approximately 8–10 hand pies.

the Vegan Pie Dough:

2 ½ cups all-purpose flour, plus extra for dusting
1 teaspoon granulated sugar
1 teaspoon salt
1 cup cold vegan butter (sticks work best), cut into ½-inch cubes
½ cup to ¾ cup ice-cold water

the Blueberry Filling:

2 cups fresh or frozen blueberries
⅓ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
A pinch of salt

Icing & Decoration:

1 cup powdered sugar
2–3 tablespoons plant-based milk (such as almond or oat)
½ teaspoon vanilla extract
Mini chocolate chips for the eyes

Required Kitchen Tools

Large mixing bowl
Pastry blender or food processor
Rolling pin
Ghost-shaped cookie cutter (or a knife and a ghost template)
Small saucepan
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Fork
Small whisk or spoon for the icing
Pastry brush (optional)

Step-by-Step Preparation Instructions

Follow these instructions carefully to create a spooky-sweet sensation that will impress ghouls and guests alike.

Prepare the Vegan Pie Dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is the secret to a flaky crust, so avoid overworking the dough. Gradually add the ice-cold water, a tablespoon at a time, mixing with a spatula or your hands just until the dough comes together. Do not knead it. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. The colder the dough, the flakier the crust.
Make the Blueberry Filling: While the dough is chilling, prepare the filling. In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries begin to burst. This should take about 5–7 minutes. Once thickened, remove from the heat and transfer the filling to a bowl to cool completely. It’s crucial that the filling is cold before you add it to the hand pies to prevent the dough from getting soggy.
Roll Out and Cut the Dough: Once the dough is chilled, lightly flour your work surface. Roll out the dough to about an ⅛-inch thickness. Using your ghost-shaped cookie cutter (or a sharp knife and a ghost template), cut out as many ghost shapes as you can. You will need one for the bottom and one for the top of each hand pie. Gently re-roll any scraps to cut out more shapes.
Assemble the Hand Pies: Arrange half of the ghost cutouts on a parchment-lined baking sheet. Place about 1 to 1 ½ teaspoons of the cooled blueberry filling in the center of each ghost. Be careful not to overfill them, as the filling can bubble out during baking. Using a pastry brush or your finger, lightly dab the edges of the dough with a little water or plant-based milk. Place the second ghost cutout on top and gently press the edges together. Seal the edges by pressing down firmly with the tines of a fork. For a ghostly touch, use a small knife to cut two small vent slits near the top of each pie.
Bake the Hand Pies: Preheat your oven to 400°F (200°C). Bake the hand pies for 15–18 minutes, or until the crust is a light golden brown. The filling may bubble up a bit—this is a good sign!
Make the Icing: While the hand pies cool on the baking sheet, prepare the ghost-like icing. In a small bowl, whisk together the powdered sugar, plant-based milk, and vanilla extract until a smooth, thick glaze forms. The consistency should be thick enough to hold its shape but thin enough to drizzle.
Decorate and Serve: Once the pies have cooled completely, drizzle the icing over each one, creating a “draped” ghost effect. While the icing is still wet, carefully press two mini chocolate chips into the icing to create the ghost’s eyes. Allow the icing to set for about 15 minutes before serving.

Helpful Tips for Perfect Vegan Ghost Pies

Keep It Cold: The most important tip for a flaky crust is to keep all your ingredients, especially the vegan butter and water, as cold as possible. If at any point the dough becomes too warm and sticky, simply pop it back in the refrigerator for 10-15 minutes.
Don’t Overfill: It’s tempting to pile on the blueberry filling, but this is a common pitfall. Too much filling will cause the pies to burst open in the oven, leading to a sticky mess. A modest teaspoon or two is all you need.
Alternative Fillings: While the Vegan Blueberry Ghost Hand Pies are fantastic, feel free to get creative! This recipe works beautifully with other fillings like apple pie filling, cherry pie filling, or even a spiced pumpkin purée for a truly seasonal treat. Just be sure to cook and cool the filling beforehand.
No Cookie Cutter? No Problem: If you don’t have a ghost-shaped cutter, you can still make these spooky treats. Simply print out a ghost outline from the internet, cut it out to create a template, and use a paring knife to trace and cut the shapes from the rolled dough.
Storage: These delightful hand pies can be stored in an airtight container at room temperature for up to 3 days. For a warm, gooey treat, simply reheat them in a toaster oven for a few minutes.

Approximate Nutritional Value

(Please note: These values are approximations and can vary based on ingredient brands and portion sizes.)

Calories: 250–300 per pie
Total Fat: 12–15g
Saturated Fat: 5–7g
Cholesterol: 0mg
Sodium: 150–200mg
Total Carbohydrates: 35–40g
Dietary Fiber: 2g
Total Sugars: 15–20g
Protein: 3–4g

A Spooky Treat You’ll Love

This Vegan Blueberry Ghost Hand Pies recipe isn’t just about a dessert; it’s about a moment of festive fun and mindful creation. The flaky, tender crust, the sweet-tart burst of blueberry filling, and the adorable ghost shape make each bite a tiny celebration. Whether you’re baking these for a Halloween party, a school bake sale, or simply to enjoy a cozy autumn afternoon, these hand pies are guaranteed to bring a smile to everyone’s face. They’re a fantastic, crowd-pleasing, and completely vegan way to embrace the spooky season with a delicious twist. So, get ready to roll up your sleeves and bake your own little batch of ghoulishly good goodies today!