Boo-Berry Pies Hand Pastries (Printable Version)
# What You'll Need:
→ For the Pies
01 -
60 ml blueberry jam
02 -
5 ml fresh lemon juice
03 -
1.25 ml kosher salt
04 -
All-purpose flour, for dusting
05 -
397 g pie dough (prepared, 1 package)
06 -
1 large egg
→ For the Icing
07 -
60 g confectioners' sugar
08 -
15 ml fresh lemon juice
09 -
5 ml water
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. In a small bowl, combine blueberry jam, lemon juice, and salt; mix thoroughly.
02 -
On a lightly floured work surface, roll out the pie dough until smooth. Using a ghost-shaped cookie cutter, cut out 12 ghost shapes.
03 -
Arrange 6 ghost shapes on a parchment-lined baking sheet. With the smaller end of a round piping tip, cut 2 eyes in the remaining 6 ghosts. Use the larger end of the tip to cut a mouth in each.
04 -
Spoon 10 ml of the jam mixture onto the center of each of the 6 ghosts on the baking sheet. In a small bowl, beat the egg until blended. Brush the edges of the jam-topped ghosts with egg wash.
05 -
Gently place the cutout ghosts over the jam-filled bases. Seal edges by crimping with the back of a fork. Brush tops with additional egg wash.
06 -
Bake in preheated oven for 10–12 minutes, or until golden brown. Allow to cool slightly before icing.
07 -
In a small bowl, combine confectioners’ sugar, lemon juice, and water. Mix until the icing is smooth and spreadable.
08 -
With an offset spatula or butter knife, evenly spread icing over cooled ghost pies.
# Helpful Notes:
01 -
For best results, ensure dough is kept cold before baking to achieve a flaky texture.