Name: Vegan Blueberry Ghost Hand Pies
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup vegan butter or coconut oil (cold); 6–8 tbsp ice water; 1/2 tsp salt; 1 1/2 cups fresh or frozen blueberries; 2–3 tbsp maple syrup or agave syrup; 1 tbsp cornstarch; 1 tbsp lemon juice; 1/2 tsp vanilla extract; 2 tbsp plant-based milk (for brushing); Raw sugar (optional, for topping)

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These Vegan Blueberry Ghost Hand Pies are spooky, sweet, and packed with juicy blueberry filling—all wrapped in a flaky, golden crust. Shaped like little ghosts, they’re perfect for Halloween festivities, especially when I want to make something fun and plant-based that everyone can enjoy.

Why You’ll Love This Recipe

I love these hand pies because they’re festive, adorable, and surprisingly easy to make. The flaky pastry contrasts beautifully with the gooey blueberry center, and the ghost design adds a playful Halloween twist. Since they’re vegan, I can serve them to a crowd with mixed dietary needs and not worry about compromising on flavor or texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Vegan butter or coconut oil (cold)
Ice water
Salt
Fresh or frozen blueberries
Maple syrup or agave syrup
Cornstarch
Lemon juice
Vanilla extract
Plant-based milk (for brushing)
Raw sugar (optional for topping)

Directions

I start by preparing the pie dough: I mix flour and salt, then cut in cold vegan butter until the mixture is crumbly.
I add ice water a tablespoon at a time until the dough comes together. I wrap it and chill it for at least 30 minutes.
For the filling, I simmer blueberries, maple syrup, lemon juice, and cornstarch in a saucepan until thickened, then let it cool.
I roll out the chilled dough and cut out ghost shapes using a cookie cutter or a paper stencil.
I spoon a bit of blueberry filling onto half of the ghost cutouts, leaving a border.
I top each with another ghost-shaped piece, seal the edges with a fork, and cut small eye holes or slits for the face.
I brush with plant-based milk and sprinkle with raw sugar.
I bake at 375°F (190°C) for 18–22 minutes, or until golden brown.
I let them cool slightly before serving warm or at room temperature.

Servings and timing

This recipe makes about 8–10 hand pies.
Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 20 minutes
Total time: About 1 hour 20 minutes

Variations

I’ve used strawberries, cherries, or raspberries in place of blueberries with great results.
For extra flair, I add a pinch of cinnamon or nutmeg to the filling.
I sometimes make mini round pies instead of ghost shapes when I want a quicker version.
I use store-bought vegan pie dough when I need to save time.

storage/reheating

I store cooled pies in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days. To reheat, I pop them in the oven at 300°F (150°C) for 5–7 minutes to restore the crispness.

FAQs

Can I freeze these hand pies?

Yes, I freeze them after baking and reheat directly from frozen in the oven until warm and crisp.

How do I keep the filling from leaking?

I make sure to seal the edges well with a fork and avoid overfilling each pie.

Can I make them gluten-free?

Yes, I use a gluten-free flour blend for the dough and ensure all ingredients are certified gluten-free.

Do I need to use fresh blueberries?

No, frozen blueberries work just as well. I don’t thaw them before cooking.

Are these sweet enough without extra sugar?

Yes, but I adjust the sweetness of the filling to taste, especially if the berries are very tart.

Conclusion

Vegan Blueberry Ghost Hand Pies are a playful, flaky, and fruity way to celebrate Halloween or enjoy a cozy seasonal dessert. I love how they bring spooky charm without complicated steps—and how they deliver bold blueberry flavor in every bite.