Top 9-Free Boo-Berry Ghost Handheld Pies

As the excitement of Halloween builds and the weather cools, I always find comfort in getting back into the kitchen to bake something fun and seasonal. For this Kitchen Craft, we are baking Boo-Berry Ghost Pies, the cutest handheld pastries. In inclusive fashion, they are free from the top 9 allergens and gluten.

We’ll begin by creating a homemade blueberry jam, which will become the filling for our 3-inch long ghost-shaped pies, created from allergy-friendly, store-bought crusts. Then, we’ll finish by hand-piping the ghosts with a white lemon icing that perfectly complements the sweet blueberries.

Finding allergy-friendly pastries like these in a bakery or grocery store would be nearly impossible, which makes sharing this Kitchen Craft recipe all the more special for me.

While I’ll focus on using a pre-made gluten-free and allergy-friendly pie crust, you are welcome to make your own pie dough.

Boo-Berry Pies’ Dough

Please note that using a gluten-free pie dough, such as Wholly Wholesome gluten-free pie crust, may require some patience. I quickly learned that even when it is thawed, the dough doesn’t easily release from the manufacturer’s pan. That led to the need to scrape it out and start fresh.

If this happens to you, don’t panic. The solution is simply to remove the gluten-free dough from the pan. Now form it into a ball, and roll it out between two sheets of parchment paper that are lightly dusted with gluten-free flour.

If the dough feels too sticky, pop it into the refrigerator for a minute or two to slightly firm up before rolling out and cutting your shapes. If you do not need to avoid gluten, a pie crust containing gluten can be easier to work with.

Whichever dough suits your needs, these adorable Boo-Berry Pies are perfect for packing into school lunchboxes or serving at a Halloween-themed gathering. Or perhaps you’ll make them as a fun morning surprise. One thing is certain: these handheld pies are sure to bring both flavor and fun to your Halloween season.

Boo-Berry Ghost Pies

Makes: 6-8 (3-inch) ghost hand pies
Free of: Top 9 allergens and gluten

Ingredients for Boo-Berry Ghost Pies

Ghost Pies

2 frozen premade pie crusts (such as Wholly Wholesome Gluten-Free)
2 cups fresh blueberries (1 pint or just under 11 oz)
4 tbsp sugar
4 tsp cornstarch
Pinch of salt
¾ tsp lemon juice
2 tbsp dairy-free, soy-free margarine (e.g. Violife or Earth Balance)

Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice
3 drops white gel food coloring (optional) (e.g. Ann Clark or AmeriColor)

Tools

Cookie sheet(s)
Parchment paper
Small heavy-bottom sauce pan
Whisk
Spatula
Rolling pin
Ghost-shaped cookie cutter
Small round piping tip or straw
Vinyl food-prep gloves
Small bowl (for water, Step 6)
Fork
Small microwavable bowl
Pastry brush
Medium bowl
Electric hand mixer
Icing bottle with #2 tip or quart-sized Ziploc plastic bag

Instructions for Boo-Berry Ghost Pies

Prep: Preheat oven to 350 degrees. Set out premade pie crust to thaw. Line baking sheet(s) with parchment paper. Wash fresh blueberries and pat dry.

Making Blueberry Jam

Place a small heavy-bottom saucepan on the counter or stove with the burner off. Add sugar, cornstarch, and a pinch of salt. Whisk together.
Add blueberries to the saucepan and gently stir with a spatula to coat them with the dry ingredients.
Turn the burner to low heat. Slowly add the lemon juice while gently stirring, continuously.
Cook 7 to 8 minutes. The jam should be glossy with a thick consistency. (Working with thick jam is best for these hand pies to help minimize the jam from leaking. If the consistency is too thick, add up to ¼ tsp of lemon juice.)
Remove from the heat and set aside to cool completely.

Creating Your Ghost Pies

Lightly dust some parchment paper with gluten-free flour as your working surface.
Remove the crusts from the pie pans they came in. If they release from the pie pans cleanly, move to Step 3 and begin cutting out ghost shapes. As mentioned in the introduction, if they’re sticking, press the crust dough into a ball. Then place it between two sheets of flour-dusted parchment paper and roll flat.

Note: If the dough itself becomes sticky or the parchment paper sticks, pop the dough into the refrigerator for 3 to 4 minutes. Chilling the dough before cutting out the shapes will help the dough hold its ghost shape.
After rolling out your pie dough, use a ghost-shaped cookie cutter to cut out even pairs of ghosts.
Using a small round piping tip or straw, cut out 2 eyes and 1 mouth from half of the ghosts. (See main photo for reference.) For 6 pies, you’ll have 6 face cutouts for the pie tops and 6 solid bases for the bottoms.
Arrange the ghost bottom crusts on a parchment-lined baking sheet. Spoon small amounts of cooled blueberry jam onto the center of the bottom ghost crust, making sure to leave a clean space around the edges.
Wearing a glove, use your finger to lightly wet the outer edge of the solid ghost base with small amount of water. Carefully place your top ghost, with the eyes and mouths cut out, directly on top. Press the edges together, then use the back of a fork to crimp the edges together to seal the jam inside the pie. Repeat process with the rest of the pies.
In 10 second intervals, melt the dairy-free, soy-free margarine in a small microwavable bowl. Pull out as soon as melted. Gently brush the margarine over the top layer of the ghost pies. Bake the Boo-Berry Pies for 16 to 18 minutes or until golden. After 5 minutes out of the oven, transfer to a wire rack to cool completely, before icing.

Finishing with Lemon Glaze

In a medium bowl, use an electric hand mixer to combine the powdered sugar and lemon juice until smooth and thick. If desired, mix in up to 3 drops of white gel food coloring for a bright white glaze.
Fill the icing bottle or Ziploc-style bag with the lemon glaze. If using a plastic bag, cut a tiny piece off one corner. Begin piping by gently squeezing the bottle or bag around the ghost’s eyes, mouth, and outer edge to create an outline. Then fill in the rest of your ghost’s body and set aside to firm before serving. Repeat for the rest of your Boo-Berry Pies.

Photos: Ashley Smith

Ashley Smith is the support group leader of NNMG Food Allergic Families of Los Angeles (https://nonutsmomsgroup.weebly.com/) and a member of FAACT's Diversity, Equity & Inclusion Advisory Board.