Boo-Berry Ghost pies
The calendar may say July but over here in my cozy home, the a/c is on, the Autumn scented candle is lit and of course Vampire Diaries is on the tv. I don’t know about you but I am dying for it to be the Autumn season already. I baked these Boo-berry Ghost pies and you all asked for the recipe so here it is! What should we make next?
What you will need:
Pie Dough
2 ¾ cups All-purpose flour
3 teaspoon White granulated sugar
½ teaspoon Salt
1 cup Unsalted butter cold
¼ cup Ice water
1 Large egg
1 tablespoon Water
Coarse sugar for topping
Blueberry Filling
1 cup Fresh blueberries washed and dried
1 tablespoon Cornstarch
¼ teaspoon Ground cinnamon
3 tablespoon White granulated sugar
2 tablespoon Lemon juice
Pinch of salt
**This made roughly 6-7 ghost pies for me. It will vary depending on the size of your ghost.
Pie Dough
Cut the butter into cubes. Keep it in the fridge till you need it. You don’t want this getting warm.
In a food processor, blend flour, sugar, and salt. I like to sift my flour in but its not must.
Add in the cubed butter and pulse. Pulse until butter is mixed. Mix it enough to where they are small chunks.
Add in a little bit of the ice water at a time. I start with a tablespoon at a time. Pulse until combined. I used roughly 4 tablespoons for this.
Once you see dough start to form, you have enough water. Press the dough together so it forms. It if it crumbles, add a splash more water.
Place pie dough on to cling wrap. Use the cling wrap to form the dough into a ball. The goal is to handle the dough as little as possible. Split the dough in half. Wrap each dough in cling wrap. Flatten into a disc.
Chill for 30 minutes.
Blueberry Filling
In a saucepan over medium heat, stir the blueberries, cornstarch, sugar, lemon juice, cinnamon, and salt. Cook until the blueberries soften and the purple blueberry juice starts to leak out.
Crush some of the blueberries with a back of a wooden spoon. Cook until it thickens slightly. Take off heat and transfer to a bowl. It will thicken as it cools. Allow it to cool completely.
Start making the Ghost
Pre heat oven to 400
Mix the egg and 1 tablespoon of water in a small bowl.
I didn’t have a cookie cutter big enough so I printed a ghost and cut it out. It works all the same.
Sprinkle some flour on a clean dry surface. The goal is to use as little flour for this as possible.
Start to roll out the dough to be about 1/4 think or just slightly thinner.
Take your cookie cutter(or drawing) and cut the ghost shape.
Make the ghost face in half of your ghost.(I used a frosting tip to cut mine out)
Lay one layer of faceless ghost on a baking sheet. Don’t put them to close.
Add one spoon full of boo-berry filling. Make sure you push some into the face space and in the middle of the body. Do not over fill or it will spill out.
Use cold water and wet the edges of the faceless ghost.
Place the faced ghost onto the ghost with the fulling.
Use a fork and press the two shapes at the edges together.
Place all ghost pies in the fridge for 15 - 20 minutes.
Brush on your egg mix lightly on the ghosts.
Sprinkle on course sugar.
Place pies in oven for 20 - 25 minutes. Edges should be golden brown.
Set out to cool and enjoy a scary yummy treat!
You may also brush on a lemon glaze or maybe even a cinnamon vanilla glaze!
I hope you enjoyed making your Boo-berry ghost pies. If you give this a try I would love to see your results!
Inspired by practicalpecularitues
