Gluten Free Halloween Blueberry Hand Pies (Ghost and Jack o’ Lantern Hand Pies) (Edit recipe)

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These gluten free Ghost and Jack o' Lantern hand pies are the perfect Halloween dessert! I used blueberry pie filling, but you can use your favorite berries of your choice. Don't worry about getting the shapes perfect - little imperfections give these Halloween hands pies a spooky vibe. So fun and cute to make with your whole family!

15 minutes

32 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	24 g
Carbohydrates:	15 g
Protein:	10 g
Cholesterol:	60 g
Sodium:	29 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

Serves: 8

Ingredients

Bluberry Pie Filling

2 cup Blueberries, fresh or frozen, can sub with any other berries of your choice
0.25 cup Cane Sugar
1 Tbsp Arrowroot Flour, or cornstarch
1 Tbsp Lemon Juice

Pie Crust

1 whole King Arthur Gluten Free Pie Crust Mix
1 cup Unsalted Butter, cut into small cubes
4 Tbsp Ice Water, plus more, as needed
1 whole Egg, whisked

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a saucepan over medium heat and add blueberries. Cook for about 5 minutes while stirring occasionally, until the blueberries are popped and they are soft and juicy.
Add sugar and arrowroot starch and stir for 1-2 minutes until thickened.
Remove from heat and stir in lemon juice. Set aside.
In a large mixing bowl, add the pie crust mix and butter. Mix with your hands until crumbly.
Add 1 tbsp of water at a time while mixing, until a dough forms that holds together when you squeeze it.
Transfer the dough on parchment paper and fold a few times to make a mound. Add another parchment paper on top, then use a rolling pin to flatten out to a rectangle about 1/4 inch thick.
Remove the top parchment paper, then place the whole thing in the freezer for 10 minutes until firm.
Preheat the oven to 400 degrees F. Once chilled, use Halloween themed cookie cutters to stamp out shapes on the dough - you'll need 2 of each shape for the top and bottom layer. Remove the scraps in between the shapes.
Place 1 tbsp of blueberry pie filling on each of the bottom layers of the cut-out dough, then cut out designs for the top layer (i.e. eyes and mouth for jack-o'-lantern and ghosts). Place the cut out with the face over the layer with the filling. Use the fork the seal the edges carefully - it's okay if a bit of the filling seeps out.
Repeat with the scraps of dough, freezing for a few minutes after flattening so it's easier to work with.
Place the pies on a baking sheet lined with parchment paper about 2 inches apart.
Brush the tops with whisked egg.
Bake for 25-27 minutes until golden brown and flaky.
Cool before enjoying!