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Boo berry pies (blueberry hand pies)

Flakey short crust pastry filled with homemade blueberry jam shaped into little ghosts for the perfect halloween sweet treat. A delicious make ahead dessert that is fun and simple.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Brunch, Dessert, Finger food, High Tea, Pie, Sweet tooth, tea time
Cuisine American
Servings 12 small pies

Equipment

  • Rolling Pin
  • Baking paper
  • Ghost cookie cutter or stencil
  • Brush
  • Small sauce pot
  • Spatula

Ingredients
  

  • 1 all butter shortcrust pastry recipe
  • 1 egg beaten

Blueberry jam -

  • 2 cups blueberries
  • 1 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tbsp cornflour mixed with 2 tbsp water

Instructions
 

To make the blueberry jam:

  • Add the blueberries, lemon juice, maple syrup in a sauce pot and place it on medium heat. The mixture will start sizzling and the blueberries will blister. Put a lid on the sauce pot and cook it for 5 mins until it starts simmering and a lot of juices from the blueberries have been released, you want to smash some of the blueberries with the back of a spoon and now you want to add your corn slurry. It will start to thicken quickly, so stir well, as you start to see bubbles forming on the top and the mixture has gotten thick, take it off the heat and let it cool down completely before we using.

Assemble:

  • Preheat the oven to 180℃ and line a baking tray with parchment paper.
  • We start by rolling out the short crust pastry dough between two sheets of baking paper it is always important to roll out the dough fridge cold. We want to roll the dough to 1/8th of an inch in thickness.
  • Use your ghost cookie cutter or ghost template that you have traced out to cut out the dough using a sharp knife. Transfer each cut out piece of dough to the lined baking tray. They will not spread however they will rise so you might want to keep a little space between them as they bake.
  • Depending on the size of the pie you will need to eye ball the amount of jam needed, I used a tablespoon of the jam in each pie and had a little jam leftover over which I wasn’t complaining about.
  • Brushed the edges of each pie with beaten egg, roll out all the remaining dough as mentioned above and cut out the ghost shape again. Transfer each cut out to the filled pie and seal it shut using fork around the edges.
  • Using one small round cutter for the ghosts mouth cut out circles in each pie and using a small nozzle cut out the eyes. Use can use any round cutter to make the mouth and eyes.
  • Bake for 15-18 mins until the pies are baked through, the pastry is dry to touch and flakey. Serve them warm with coffee.

Notes

  • Homemade short crust pastry recipe is linked here
  • You can use any store bought jam of your liking
  • Do not over bake these pies as they will dry out