I made these Vegan Blueberry Ghost Hand Pies and I swear the Mini Halloween Pies look spooky cute while the flaky puff pastry crumbles and the lemon glaze makes them dangerously addictive.

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I’m obsessed with these Vegan Blueberry Ghost Hand Pies. Flaky vegan puff pastry that cracks open with sticky filling and bright lemon glaze.

I adore how the blueberry guts spill and make everything messy in the best way. I bring them to every spooky get together because Halloween Baking And Desserts needs actual personality.

Kids go wild for Mini Halloween Pies and adults lie about only having one. But me?

I scarf two, get sugar on my chin, and smile like a gremlin. Tiny, ridiculous, juicy and totally worth the mess.

I want them now. No regrets, ever.

Do it.

Ingredients

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Vegan puff pastry: flaky, buttery vibes without dairy, perfect spooky hand shape.
Blueberries: juicy bursts, sweet-tart pops in every bite.
Granulated sugar: simple sweetness to tame blueberry tang.
Cornstarch: thickens the filling so it’s not runny.
Fresh lemon juice: brightens the fruit, cuts through sweetness.
Lemon zest: little citrus perfume, totally worth it.
Vanilla extract: adds warmth and homey comfort.
Pinch of salt: wakes up all the flavors, subtle but needed.
Dairy-free butter: makes filling richer, basically extra cozy.
Water: loosens filling if it’s too stiff, easy fix.
Powdered sugar: smooth glaze, pretty and sweet on top.
Extra lemon juice for glaze: gives glaze zing and balance.
Non-dairy milk for brushing: helps crust brown and look glossy.
Turbinado or granulated sugar: adds crunch and sparkle on top.

Ingredient Quantities

1 package (about 17.3 oz / 490 g) vegan puff pastry, thawed

2 cups fresh or frozen blueberries (about 300 g)

1/3 cup granulated sugar (65 g)

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

pinch of salt

1 tablespoon dairy free butter, cold and cut into tiny pieces (optional, for richer filling)

2 tablespoons water (or more as needed to loosen filling)

1/4 cup powdered sugar (30 g) for glaze

1 to 2 teaspoons fresh lemon juice for glaze

1 to 2 tablespoons non dairy milk for brushing (almond, soy, or oat)

turbinado sugar or granulated sugar for sprinkling (optional)

How to Make this

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1. Preheat oven to 400 F (200 C). Line a baking sheet with parchment and lightly flour your work surface. Thaw the puff pastry according to package directions but keep it cool so it does not get too sticky.

2. Make the blueberry filling: in a medium saucepan combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla and a pinch of salt. Stir to coat the berries.

3. Cook the filling over medium heat, stirring often, until the blueberries break down and mixture thickens, about 6 to 8 minutes. If it seems too thick add 1 to 2 tablespoons of water to loosen, or more a little at a time. Stir in the cold dairy free butter pieces if using, then remove from heat and let cool until just warm.

4. Unfold the puff pastry and gently roll to smooth seams. Use a ghost shaped cookie cutter or cut rectangles and freehand ghost shapes about
3.5 to 4 inches wide. Reroll scraps once or twice only, don’t overwork the dough.

5. Place a tablespoon of cooled but still slightly warm filling in the center of half the shapes, leaving a one quarter inch border. Don’t overfill or they will leak.

6. Brush the border with a little non dairy milk, place another pastry ghost on top, press edges gently to seal and crimp with a fork or your fingers. If you want cleaner shapes, freeze the assembled hand pies on the tray for 10 to 15 minutes before baking.

7. Brush the tops with non dairy milk, sprinkle with turbinado or granulated sugar if desired, and cut two small holes or use a skewer to vent each pie so they do not burst.

8. Bake for 16 to 22 minutes until puffed and golden, rotating the sheet halfway if your oven is uneven. Let cool on the pan for 5 to 10 minutes then transfer to a rack.

9. Make the lemon glaze by whisking powdered sugar with 1 to 2 teaspoons fresh lemon juice until smooth. Add more lemon juice a few drops at a time to reach a drizzle consistency. Drizzle or paint the glaze onto cooled pies, let set, then serve.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper (for baking the hand pies)
2. Rolling pin to smooth and reroll the puff pastry
3. Ghost cookie cutter or a sharp knife and a small ruler to cut shapes
4. Medium saucepan to cook the blueberry filling
5. Wooden spoon or silicone spatula for stirring the filling
6. Measuring cups and spoons for sugar, cornstarch, lemon etc
7. Pastry brush to paint non dairy milk and glaze, plus a fork to crimp edges
8. Skewer or small sharp knife to make vents in the pies
9. Cooling rack and a small bowl plus a whisk for mixing the lemon glaze

FAQ

Q: Can I use frozen blueberries or do they need to be fresh?

A: Yes you can totally use frozen. No need to thaw first but toss them in the pot a little longer so they release liquid and the filling thickens. If theyre super watery, add an extra 1/2 teaspoon cornstarch mixed with a tiny splash of water before cooking.

Q: My filling is too runny, how do I fix it?

A: Cook it down more until it reduces, or stir in another 1/2 to 1 teaspoon cornstarch slurry (cornstarch mixed with cold water) and heat until it bubbles and thickens. Chill the filling in the fridge for 10 to 20 minutes to firm it up before filling the pastry.

Q: How do I keep the hand pies from leaking?

A: Dont overfill them, brush the edges with a little non dairy milk, press firmly with a fork to seal, and crimp the edges well. Chill the shaped pies for 10 minutes on the tray before baking so the fat firms and they hold their shape.

Q: Can I make these ahead and freeze them?

A: Yup. Freeze them on a tray until solid, then store in a zip bag. Bake from frozen, just add a few extra minutes to the baking time and watch for a deep golden color. You can also freeze baked pies and reheat in a 325 F oven until warmed through.

Q: My puff pastry tears or shrinks while baking, what went wrong?

A: That usually happens if the pastry was rolled too thin, overstretched, or got too warm. Work quickly with chilled pastry, dont overstretch when cutting shapes, and chill the hand pies briefly before baking. Also make sure your oven is fully preheated so they puff right away.

Q: How do I get a prettier glaze and not a gloopy one?

A: Add your lemon juice a little at a time to the powdered sugar until its smooth but still just pourable, add a splash of non dairy milk only if it needs thinning. For a bright lemon flavor use the full 2 teaspoons, but go easy so it doesnt turn super runny. Drizzle when pies are slightly cooled so the glaze sets nicely.

Vegan Blueberry Ghost Hand Pies Recipe Substitutions and Variations

Vegan puff pastry: use store bought vegan pie crust, frozen phyllo sheets (stack 3 for flakiness), or make a quick rough puff pastry with cold vegan butter and flour if you got time.
Blueberries: swap for mixed berries (raspberries, blackberries), chopped strawberries, or even diced apples with a little extra sugar and cinnamon for a fall twist.
Granulated sugar in the filling: use maple syrup or agave (cut liquid elsewhere by 1 to 2 tbsp), or coconut sugar for a less refined option.
Dairy free butter: replace with solid coconut oil or vegan margarine; if using coconut oil reduce slightly since it melts faster and can make filling looser.

Pro Tips

1) Keep everything cold but not frozen. Chill the puff pastry and even your hands a bit when cutting and sealing, otherwise the dough gets sticky and loses its lift. If the pastry warms up, pop the cut shapes on a tray in the freezer for 10 minutes before assembling.

2) Don’t overfill and use a thick-ish filling. Spoon in about a tablespoon and leave a clean 1/4 inch border. If your filling is too runny, cook it a minute or two longer or add a little extra cornstarch mixed with water, otherwise the pies will leak and get soggy.

3) Vent properly and patch leaks. Make two small holes in each top or poke with a skewer so steam can escape. If you see any tiny gaps after sealing, press a small scrap of dough over them and crimp again; that simple patch saves a ruined pastry.

4) Watch bake time and cool before glazing. Ovens vary, so start checking at 16 minutes and rotate the tray halfway. Let them rest 5 to 10 minutes on the pan so the filling sets a bit before moving them, then cool fully before you drizzle the glaze or it’ll just melt away.

Vegan Blueberry Ghost Hand Pies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made these Vegan Blueberry Ghost Hand Pies and I swear the Mini Halloween Pies look spooky cute while the flaky puff pastry crumbles and the lemon glaze makes them dangerously addictive.

Servings

servings

Calories

423

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper (for baking the hand pies)
2. Rolling pin to smooth and reroll the puff pastry
3. Ghost cookie cutter or a sharp knife and a small ruler to cut shapes
4. Medium saucepan to cook the blueberry filling
5. Wooden spoon or silicone spatula for stirring the filling
6. Measuring cups and spoons for sugar, cornstarch, lemon etc
7. Pastry brush to paint non dairy milk and glaze, plus a fork to crimp edges
8. Skewer or small sharp knife to make vents in the pies
9. Cooling rack and a small bowl plus a whisk for mixing the lemon glaze

Ingredients

1 package (about 17.3 oz / 490 g) vegan puff pastry, thawed
2 cups fresh or frozen blueberries (about 300 g)
1/3 cup granulated sugar (65 g)
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon dairy free butter, cold and cut into tiny pieces (optional, for richer filling)
2 tablespoons water (or more as needed to loosen filling)
1/4 cup powdered sugar (30 g) for glaze
1 to 2 teaspoons fresh lemon juice for glaze
1 to 2 tablespoons non dairy milk for brushing (almond, soy, or oat)
turbinado sugar or granulated sugar for sprinkling (optional)

Directions

Preheat oven to 400 F (200 C). Line a baking sheet with parchment and lightly flour your work surface. Thaw the puff pastry according to package directions but keep it cool so it does not get too sticky.
Make the blueberry filling: in a medium saucepan combine blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla and a pinch of salt. Stir to coat the berries.
Cook the filling over medium heat, stirring often, until the blueberries break down and mixture thickens, about 6 to 8 minutes. If it seems too thick add 1 to 2 tablespoons of water to loosen, or more a little at a time. Stir in the cold dairy free butter pieces if using, then remove from heat and let cool until just warm.
Unfold the puff pastry and gently roll to smooth seams. Use a ghost shaped cookie cutter or cut rectangles and freehand ghost shapes about
5 to 4 inches wide. Reroll scraps once or twice only, don’t overwork the dough.
Place a tablespoon of cooled but still slightly warm filling in the center of half the shapes, leaving a one quarter inch border. Don’t overfill or they will leak.
Brush the border with a little non dairy milk, place another pastry ghost on top, press edges gently to seal and crimp with a fork or your fingers. If you want cleaner shapes, freeze the assembled hand pies on the tray for 10 to 15 minutes before baking.
Brush the tops with non dairy milk, sprinkle with turbinado or granulated sugar if desired, and cut two small holes or use a skewer to vent each pie so they do not burst.
Bake for 16 to 22 minutes until puffed and golden, rotating the sheet halfway if your oven is uneven. Let cool on the pan for 5 to 10 minutes then transfer to a rack.
Make the lemon glaze by whisking powdered sugar with 1 to 2 teaspoons fresh lemon juice until smooth. Add more lemon juice a few drops at a time to reach a drizzle consistency. Drizzle or paint the glaze onto cooled pies, let set, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.