Summer is, and always has been, my favorite season, so this is not me rushing summer by at all! Beach days, sleeping late, summer reading, and spending every day with the girls is the best time of the year for me. I do love creating Halloween recipes, though, and I’m seeing other creators share cute Halloween videos, so I decided to join in. Not to mention the fact that I saw these plates and ordered them immediately, so once they arrived I needed a reason to use them! I mean… can you even handle the adorable ghost paintings?
Quite honestly, I envy anyone with the self control to see these plates and not hit “add to cart” with reckless abandon! I also saw a more summer appropriate shell-shaped set which ended up being backordered, but I can’t wait to share them too.
Local blueberries are at every farmstand here in MA now, and since I had envisioned calling these boo-berry pies, I used blueberries. If you’re not a fan, feel free to substitute another berry in the recipe for the filling. If you decide to use strawberries, I would give them a chop first.
I always serve pie with fresh homemade whipped cream, so if I’m making pie, I have whipping cream on hand. Because of that, I brush my pies with a little bit of whipping cream before baking. If you don’t have whipping cream and don’t plan to make homemade whipped cream, don’t buy it just to use a tiny bit to brush over the tops. You can use buttermilk if you have that, or you can totally skip the step and everything will be fine. I don’t like to brush pie with egg wash because it becomes too shiny and I personally don’t love the look.
I’ve used this ghost cutter before, so you may recognize it! If you’re thinking about buying it, but you aren’t sure if you’ll use it, I do have this recipe that also has ghost toppers. It’s great for cut-out cookies as well! The cutter set comes with bats too, and I have a very fun recipe for those right here.
For more cute Halloween ideas, check out my ghost hand pies, my Coraline board, and these witch finger breadsticks!
Happy Summerween haunting!
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Mini Boo-berry Pies
These adorable mini blueberry pies topped with ghosts are the perfect spooky-sweet treat for Halloween!
12
servings45
minutes14
minutes146
kcal59
minutesKeep the screen of your device on
Ingredients
- For the Blueberry Pie Filling
3 c fresh blueberries
1 1/2 tsp lemon zest
1 1/2 Tbsp freshly squeezed lemon juice
1 1/2 Tbsp granulated sugar
- For the Mini Pies
2 refrigerated pie crusts
2 tsp whipping cream for brushing on top
2 tsp powdered sugar for dusting after baking
Directions
- If you’re using refrigerated pie crusts like I did, set them out on the counter. They need about 15 minutes or so to come to room temperature so that they don’t crack when you unroll them.
- While the pie crusts are coming to room temperature, make the blueberry filling. Add the blueberries, lemon zest (I use just about the zeest of one small lemon), lemon juice, and sugar to a small pot and bring to a simmer over medium heat. Once the pot is simmering, reduce the heat to medium low and allow it to continue to simmer until the mixture thickens up and becomes jammy. Be sure to stir the pot occasionally so that the blueberry compote doesn’t stick or burn to the sides and bottom of the pot. The compote takes about 20-25 mins from the time that you put it onto the stove until it’s done. Set it aside and allow it to cool. It will continue to thicken as it cools.
- Once the pie crusts have warmed to room temperature, unroll them onto a lightly floured work surface. If you notice the dough cracking as you unroll it, give it a little more time to warm up on the counter and then try again.
- Cut 12 bottom pie shells out using a round cutter. I use a 3.5 in cutter and the shells fit perfectly into my 12-cup muffin tin.
- Next, cut 12 ghost shapes for the top pie crust. I use a 2.5 in ghost cutter. It’s the middle ghost cutter from this set. Note: I was able to cut 10 rounds and 10 ghosts from the pie crusts initially. Then I gathered the scraps, rolled them back out, and cut my last two rounds and two ghosts. I did end up with a little bit more pie crust, so I made a separate mini pie that I baked after in a ramekin using some jam from the refrigerator since my muffin tin only fits 12 and the blueberry filling doesn’t leave any extra.
- This step is optional, but very cute! I like to cut out little ghost faces using various piping tips.
- Preheat the oven to 425 degrees F and set a rack in the center.
- Grease your muffin tin. I use unsalted butter, but feel free to use your preferred greasing method.
- Gently press the bottom pie shells into the muffin tin.
- Poke each pie shell with a fork three times.
- Spoon in the cooled blueberry filling. You should have the perfect amount to evenly divide across all 12 mini pies. They should be about 3/4 of the way full. You don’t want the blueberries all the way to the top, or they will bubble up and come through the cute faces.
- Top each mini pie with a ghost. Don’t press them down, simply place them on top. The blueberry filling will bubble up while baking and will reach the ghost toppers which will seal them while baking so that the ghosts won’t come off after.
- Lightly brush the top of each pie with a little bit of whipping cream. This will help the pies brown and have a matte finish (versus a shiny finish that’s created with an egg wash).
- Bake the mini pies in the preheated oven for 12-14 minutes. My oven usually needs about 14 minutes. When they’re done, you’ll see browning at the edges of the crust.
- Carefully dust a little bit of powdered sugar over the ghosts.
- Allow the pies to cool in the muffin tin until they can be handled without burning your fingers. I use a small toothpick to loosen them around the edges one at a time and then lift them out of the muffin tin carefully. Serve with whipped cream and enjoy!
Equipment
Ghost PlatesSet of four appetizer plates
Ghost CuttersHalloween cookie cutter set
Round Cutter3.5 in round copper cutter
Geometry House TowelsSave with SarahR15
2 Quart Hybrid PotShop on Hexclad
Marble BoardLarge Granada square board
Goodcook Muffin TinSet of two 12-cup muffin tins
Mesh SieveShop at Sur La Table
Pyrex Measuring CupsSave with SARAHTREED
Wooden Pastry BoardShop at Williams Sonoma
Whipzi Powdered SugarSave with SARAH15
Measuring Cups and SpoonsShop at Williams Sonoma
Recipe Video
Notes
- If you want to make these, but it isn’t Halloween, use another shape cutter for your topper.
- If blueberries aren’t your favorite, you can easily swap out blueberries for 3 cups of chopped strawberries. Raspberries or blackberries would work too; they aren’t my favorite because of the seeds.
- Serve these with fresh whipped cream: 1 cup heavy whipping cream, 2 tbsp powdered sugar, 1/2 tsp vanilla extract, and a pinch of salt, whipped with a hand mixer. I always make whipped cream in a cold metal mixing bowl. I put the bowl into the freezer for about 10 minutes before using it.
- This is a great recipe to use a silicon muffin tin if you have one! Being able to pop them up from the bottom would be helpful, but it’s doable with a metal tin. I use my metal tin because I don’t have a 12 cup silicon muffin tin and have limited storage space. Let’s face it, I probably have over 100 cookie cutters, so there isn’t space for more muffin tins!!
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