Description
Adorable ghost-shaped hand pies with a juicy blueberry filling and bright lemon icing. Fully vegan, kid-friendly, and perfect for spooky-season gatherings.
Ingredients
2 1/2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp fine sea salt
1 cup cold vegan butter, cubed
6–8 tbsp ice-cold plant milk or water
1–2 tbsp plant milk, for brushing
2 1/2 cups blueberries (fresh or frozen)
1/3 cup granulated sugar
1 1/2 tbsp cornstarch
1 tbsp lemon zest
1 tsp lemon juice
Pinch of salt
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1–2 tsp plant milk, as needed
Mini chocolate chips or melted dark chocolate, for eyes (optional)
Instructions
1. Whisk flour, sugar, and salt. Cut in cold vegan butter until pea-sized crumbs form.
2. Drizzle in ice-cold plant milk/water, mixing just until dough holds together. Divide, flatten into 2 disks, chill 20 minutes.
3. In a saucepan, combine blueberries, sugar, cornstarch, lemon zest, lemon juice, and a pinch of salt. Cook over medium, stirring, until thick and jammy; cool.
4. Heat oven to 375°F (190°C). Line a baking sheet with parchment.
5. On a floured surface, roll dough to 1/8-inch thickness. Cut an even number of ghost shapes.
6. Arrange half the cutouts on the sheet. Spoon a small mound (about 1–1 1/2 tsp) filling in the center, leaving a border.
7. Top with remaining cutouts. Press edges to seal; crimp with a fork. Poke a tiny vent with a toothpick.
8. Brush tops lightly with plant milk. Bake 18–22 minutes, until golden and bubbling at edges.
9. Cool on a rack completely. Whisk powdered sugar with lemon juice, thinning with plant milk to a drizzle.
10. Drizzle icing over pies. Add chocolate dots or chips for eyes once icing sets. Serve and enjoy.
- Prep Time: 30 minutes
- Cook Time: 20 minutes