Berry Scary Hand Pies for Halloween

Scare up some berry hand pies for Halloween, quick and easy to make with refrigerated piecrust, berry filling and edible candy eyes!

With October’s arrival, it’s time to eat, drink and be scary, so I decided to scare up some hand pies in anticipation of Halloween!

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Some scary hands reached out and grabbed me when I was creeping along the aisles of Target, one of my favorite Haunts. . .

eek!

Skeleton Servers / Tongs

Now these sinister skeletal hands have some hand pies in their evil clutches!

 Wilton Candy Eyeballs were also watching me from the aisles of Target . . .

Providing smiles and stares, ready to dress up pops, cookies, cupcakes for Halloween

and this case. . .Berry Scary Hand Pies!

To make these hand pies, I used my Nordic Ware Pocket Pie Press, but you could use any pie press, customizing to your desired size or using a bowl as a template or round cookie cutter to cut a circle of dough, crimping the edges of your pies with a fork to seal them.

Dough Press Set, 4”, 5”, 6”

Refrigerated pie crust make these frightfully easy and quick, or use your favorite pie dough recipe.

I decided to indulge and make a cream cheese pie crust, quick and easy with a food processor.

Cream Cheese Pie Dough

(makes 2 pie crusts)

2 cups all purpose flour

½ tsp. salt

1 pkg. (8 oz.) Cream Cheese, softened (use full fat or 1/3 less fat, not fat free)

1 cup (2 sticks) cold butter, cut into cubes

To make pie dough:

Place ingredients in food processor fitted with steel blade. Pulse all ingredients in a food processor until dough forms.

Remove dough and place on flour dusted surface; divide into two portions and flatten into disks.

Wrap each disk tightly in plastic wrap and refrigerate for 1 hour until firm, or up to 3 days.

Hand Pie Ingredients:

1 package of refrigerated pie crust, or recipe for a double crust pie

I got 10 (6 inch) pies out of my cream cheese dough recipe, rerolling the scraps

1/3 cup sugar

2 teaspoons cornstarch

1 cup *fresh fruit

1 egg beaten with 1 tablespoon water

Additional sugar for sprinkling on pastry

*Substitute 2 cups of frozen mixed berries (no need to thaw) and mixed 1/4 cup of strawberry preserves, 1/4 sugar and 2 teaspoons of cornstarch.

OR

Save yourself some steps and substitute pie filling instead, since these hand pies will be quickly disappearing.

Heat oven to 400 degrees F.

Unwrap refrigerated piecrust or roll homemade dough into 9” circle. Using back of pie press, cut circle out of pastry dough.

 Place dough circle onto top of crimped side of pie press, pressing dough circle down slightly in center.

In small bowl combine fruit with sugar and cornstarch. Spoon 2 tablespoons of fruit mixture onto indented portion of pastry circle.

Using a pastry brush, brush edges of pastry circle with beaten egg. With handles of pie press, fold pie in half and squeeze tightly to crimp and seal edges.

Place pies on baking sheet lined with parchment paper. Brush tops with egg mixture and sprinkle with additional sugar. Cut small slits in top of pie to allow steam to escape. Bake 15-20 minutes until golden brown.

Cool and place candy eyeballs on pies.

Note: The more slits and filling you use, the scarier the hand pies will be, with more oozing of the berry filling.

🎃👻🍬🦇💀🧡

Print Recipe

Scary Hand Pies

Scare up some berry hand pies for Halloween, quick and easy with refrigerated piecrust, berry filling and edible candy eyes!

Prep Time30 minutes mins

Cook Time15 minutes mins

Course: Dessert

Cuisine: American

Keyword: blackberries, Halloween, hand pies, pocket pie press

Servings: 10 (6 inch) pies

Equipment

• pie press

Ingredients

Hand Pie Ingredients

• 1 pkg of refrigerated pie crusts or recipe for a double crust pie
• 1/3 cup granulated sugar
• 2 tsp cornstarch
• 1 cup fresh berries strawberries (diced), blueberries or blackberries, or combination
• 1 large egg
• Additional sugar for sprinkling on pie crust
• 20 candy eyeballs

Cream Cheese Pie Crust, yield 2 crusts

• 2 cups all-purpose flour
• ½ tsp salt
• 1 8 oz. pkg cream cheese, softenend (use full fat or 1/3 less fat, not fat free)
• 1 cup cold butter (2 sticks) cut into small cubes

Instructions

To make pie dough:

• Place ingredients in food processor fitted with steel blade. Pulse all ingredients in a food processor until dough forms.
• Remove dough and place on flour dusted surface; divide into two portions and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour until firm, or up to 3 days.

To make hand pies:

• Heat oven to 400 degrees F.
• Unwrap refrigerated dough or roll homemade dough into 9” circle. Using back of pie press, cut circle out of pastry dough.
• Place dough circle onto top of crimped side of pie press, pressing dough circle down slightly in center.
• In small bowl combine fruit with sugar and cornstarch. Spoon 2 tbsp of fruit mixture onto indented portion of pastry circle.
• Using a pastry brush, brush edges of pastry circle with beaten egg mixed with 1 tablespoon water. With handles of pie press, fold pie in half and squeeze tightly to crimp and seal edges.
• Place pies on baking sheet lined with parchment paper. Brush tops with egg mixture and sprinkle with additional sugar. Cut small slits in top of pie to allow steam to escape. Bake 15-20 minutes until golden brown.
• Transfer to wire rack to cool and place candy eyeballs on pies.

Notes

 

To substitute frozen fruit for hand pies:

Combine 2 cups mixed frozen berries (no thawing necessary) with 1/4 cup of strawberry preserves, 1/4 cup of sugar and 2 teaspoons of cornstarch.

Adjust your filling to your taste or season, using apple or pumpkin pie filling and molds for fall!

Fall Apple Pumpkin and Acorn Pie Press

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