Boo-Berry Pies

Boo-Berry Pies

These spooky little ghost pies are filled with blueberry jam and topped with a sweet lemon icing.

45 min Serves 6 serving(s) Medium American

Our own summary of the original by Anya Ptacek — the full post and photos live at delish.com.

Create fun and delicious Boo-Berry Pies using pie dough, blueberry jam, and a ghost-shaped cookie cutter. After assembling the jam-filled ghosts with cutout faces, bake until golden and finish with a simple confectioners' sugar glaze. Perfect for a Halloween treat that's as cute as it is tasty.

Ingredients

1/4 c. blueberry jam

1 tsp. fresh lemon juice

1/4 tsp. kosher salt

All-purpose flour, for dusting

1 (14-oz.) pkg. pie dough

1 large egg

1/2 c. (60 g.) confectioners' sugar

1 tbsp. fresh lemon juice

A ghost-shaped cookie cutter, small round piping tip

Directions

Heat your oven to 400°F. Combine the blueberry jam, 1 teaspoon lemon juice, and salt in a small bowl.

Dust your work surface with flour and roll the pie dough out smooth. Use the ghost cutter to stamp out 12 shapes. Place 6 of them on a baking sheet lined with parchment paper.

For the leftover 6 ghosts, use the narrow end of a round piping tip to poke out two eyes. Then use the wider side of the tip to cut out a mouth on each of these same ghosts.

Spoon 2 teaspoons of the jam blend onto the middle of each ghost that’s on the baking sheet. Beat the egg in a small bowl until it’s uniform. Brush the egg wash around the edges of these jam-covered ghosts.

Gently set the cutout ghosts on top of the jam ones, aligning shapes. Press the edges together using the tines of a fork. Give the top ghosts another coat of egg wash.

Bake for 10 to 12 minutes until they turn golden. Let them cool a little.

In another small bowl, stir the confectioners’ sugar, 1 tablespoon lemon juice, and 1 teaspoon water into a smooth, spreadable glaze.

Use an offset spatula or a butter knife to coat the ghosts with the icing.