Description
These mini ghost-shaped blueberry pies are flaky, fruity, and frightfully fun! Each handheld treat is filled with sweet-tart berries and baked to golden perfection. With sugar-dusted tops and candy eyes peeking out, they’re a spooky snack that’s both cute and crave-worthy!
Ingredients
For the filling:
1 cup fresh or frozen blueberries
2 Tbsp sugar
1 tsp cornstarch
½ tsp lemon juice
¼ tsp cinnamon (optional)
For the crust:
1 package (2 sheets) refrigerated pie crusts, thawed
1 egg (for egg wash)
1 Tbsp milk
Coarse sugar for sprinkling
Candy eyes (optional, for decoration)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small saucepan, cook blueberries, sugar, cornstarch, lemon juice, and cinnamon over medium heat until thickened (5–7 mins). Let cool.
Roll out pie dough slightly and cut ghost shapes using a cookie cutter or knife. You’ll need pairs—one for the base, one for the top.
Spoon a small amount of blueberry filling into the center of each bottom ghost. Top with a second ghost and crimp edges with a fork.
Mix egg and milk, then brush tops with egg wash.
Add candy eyes if using, and sprinkle with sugar.
Bake for 18–22 minutes, or until golden brown. Let cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 / pie
- Sugar: 10g / pie
- Fat: 9g/ pie
- Carbohydrates: 22g / pie
- Protein: 2g / pie