Description

These adorable vegan blueberry ghost hand pies feature a flaky coconut oil crust and a jammy blueberry filling, making them the perfect fun and inclusive treat for Halloween parties or cozy autumn nights. Easy to make and customizable, they’re a crowd-pleaser for kids and adults alike.

Ingredients

Scale

2 cups all-purpose flour (can use gluten-free blend)
1/2 cup solid coconut oil (not melted)
1/4 cup unsweetened plant milk (soy, almond, or oat)
1/4 cup powdered sugar
1/2 tsp fine sea salt
1 tsp pure vanilla extract (optional)
1 cup fresh or frozen blueberries
2 tbsp granulated sugar (or coconut sugar)
1 tbsp fresh lemon juice
1 tsp lemon zest (optional)
1 tbsp cornstarch
1 pinch ground cinnamon (optional)
2 tbsp plant milk (for brushing tops)
Mini vegan chocolate chips or currants (for ghost eyes)

Instructions

In a large bowl, whisk together flour, solid coconut oil, plant milk, powdered sugar, salt, and vanilla (if using).
Use a pastry cutter or fingertips to blend until mixture resembles coarse crumbs. If dry, add another tablespoon of milk.
Gather dough into a ball, wrap in plastic, and chill for 15 minutes.
In a small saucepan, combine blueberries, sugar, lemon juice, lemon zest, cornstarch, and cinnamon. Cook over medium heat, stirring, until berries burst and mixture thickens (about 5 minutes). Remove from heat and let cool.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
On a lightly floured surface, roll out dough to about 1/8-inch thick.
Use a ghost-shaped cutter or knife to cut out pairs of shapes for each hand pie (8-10 pairs).
Spoon about 1 tablespoon blueberry filling onto the center of half the ghost shapes.
Moisten edges with plant milk, top with remaining ghost shapes, and press edges to seal. Score mouth or arm details if desired.
Brush tops with plant milk and press in chocolate chips or currants for eyes.
Arrange hand pies on baking sheet, about 1 inch apart.
Bake for 18-22 minutes, until golden and slightly puffed. Rotate pan halfway through baking.
Let pies cool on sheet for 5 minutes, then transfer to wire rack.

Notes

Keep dough cold for best results; don’t overfill pies to prevent leaks. Seal edges tightly and rotate pan halfway through baking for even browning. Imperfect ghost shapes add charm. For gluten-free, use a 1:1 blend. Filling can be made ahead. Store cooled pies in airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze up to 2 months.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 210
Sugar: 11
Sodium: 120
Fat: 8
Saturated Fat: 6
Carbohydrates: 32
Fiber: 2
Protein: 3

Keywords: vegan, blueberry, hand pies, Halloween, ghost, party treats, dairy-free, egg-free, easy dessert, kid-friendly