Spooky Blueberry Mummy Hand Pies Recipe for Halloween

Picture this: flaky golden pastry wrapped around a luscious, sweet blueberry filling, meticulously crafted into spooky mummy shapes. The first time I made these, the aroma of buttery pastry mingling with the fruity burst of blueberries transported me straight to Halloween heaven. My kids couldn’t stop giggling at their eerie little faces, and honestly, I couldn’t resist sneaking one (or two) fresh out of the oven. These spooky blueberry mummy hand pies are the ultimate Halloween treat—fun, festive, and deliciously satisfying.

Halloween has always been a magical time for me. When I was younger, my mom would make themed desserts that brought the holiday to life. Now, it’s my turn to share that joy with my family. This recipe for mummy hand pies was born out of a rainy October afternoon when I wanted to create something that felt whimsical and a little eerie but still tasted like a comforting homemade pastry. Let me tell you, these pies have become a staple at our Halloween gatherings.

Not only do they look adorable (and slightly spooky), but they’re also ridiculously easy to make. You don’t need to be a pastry chef to pull these off, and trust me, they’ll steal the show at any Halloween party or family get-together. Whether you’re serving them to kids or indulging your friends, these mummy pies are sure to bring smiles, laughs, and maybe even a few fun Halloween scares. So grab your rolling pin and let’s get baking—this recipe is too good to pass up!

Why You’ll Love This Recipe

• Quick and easy: These mummy hand pies come together in under an hour, including bake time. Perfect for busy Halloween prep!
• Festive and fun: Their spooky mummy shape will delight kids and adults alike—ideal for Halloween parties and gatherings.
• Simple ingredients: No need for a big grocery haul. You likely have most of the ingredients on hand already.
• Customizable: You can swap out the blueberry filling for other flavors (think apple, pumpkin, or cherry). Creativity is key!
• Deliciously flaky: The buttery pastry paired with the sweet fruit filling is a comforting balance of textures and flavors.
• Kid-approved: My kids love helping with the “mummy wrapping”—a fun way to get them involved in the kitchen.

Unlike a typical hand pie, this recipe adds a playful Halloween twist that makes it stand out. The mummy design is simple yet effective, making these pies look like they took hours to create when they’re actually super straightforward. Plus, the combination of juicy blueberries with a hint of lemon and sugar creates a filling that’s perfectly sweet and tangy. Trust me, after one bite, you’ll find yourself grabbing another. They’re spooky good!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create an irresistibly flaky pie crust and a delicious blueberry filling. Here’s what you’ll need:

• For the pastry:
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water (add more if needed)
  • 1/4 tsp salt
• For the blueberry filling:
  • 1 cup fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
• For assembly:
  • 1 large egg, beaten (for egg wash)
  • Granulated sugar (optional, for sprinkling)
  • Candy eyes (for decoration)

If you’re short on time, you can use pre-made pie crust instead of making your own. I recommend a high-quality brand like Pillsbury for the best results.

Equipment Needed

• Rolling pin
• Mixing bowls
• Fork or pastry cutter (for mixing the dough)
• Small saucepan (for the filling)
• Baking sheet
• Pastry brush
• Sharp knife or pizza cutter (for cutting the pastry into strips)
• Wire rack (for cooling)

If you don’t have a pastry cutter, a fork works just as well to cut the butter into the flour. And don’t worry if you don’t have candy eyes—you can use small dots of icing or even chocolate chips!

Preparation Method

1. Make the pastry: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
2. Prepare the blueberry filling: In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until the mixture thickens (about 5 minutes). Remove from heat and let cool completely.
3. Roll out the dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
4. Cut and assemble: Use a sharp knife or pizza cutter to cut out rectangles (approximately 4 inches by 3 inches). Place a spoonful of blueberry filling in the center of half of the rectangles. Cut thin strips from the remaining rectangles and arrange them over the filling to create a mummy effect.
5. Seal the edges: Use a fork to press the edges of the pies together, sealing the filling inside. Brush each pie with beaten egg for a golden finish.
6. Bake: Arrange the pies on a parchment-lined baking sheet and bake for 20-25 minutes or until golden brown.
7. Add candy eyes: Once cool, place candy eyes on each mummy pie. They’ll stick easily to the pastry.

Let the pies cool on a wire rack before serving. They’re best enjoyed warm, but they’re just as tasty at room temperature.

Cooking Tips & Techniques

• Keep your butter cold: Cold butter is the secret to a perfectly flaky pie crust. If your butter starts to warm up while mixing, pop the bowl in the fridge for a few minutes.
• Don’t overfill your pies: It’s tempting to load up the filling, but too much can make the pies burst during baking. Stick to about a tablespoon per pie.
• Get creative with the mummy design: The strips don’t have to be perfect! In fact, uneven strips can make your mummies look even spookier.
• Freeze the pies for later: Assemble the pies and freeze them unbaked. When ready to bake, no need to thaw—just add a few extra minutes to the bake time.

Variations & Adaptations

• Flavor swaps: Replace the blueberry filling with apple pie filling for a classic fall twist or use pumpkin puree for a Halloween-themed variation.
• Gluten-free option: Use gluten-free all-purpose flour for the crust. You might need to add a bit more water to bring the dough together.
• Vegan-friendly: Swap butter with vegan butter and use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for assembly.
• Sweet or savory: Try experimenting with savory fillings like ricotta and spinach or a cheese and onion combo for a spooky appetizer version.

My favorite variation? Adding a pinch of cinnamon to the blueberry filling—it gives these mummy pies an extra layer of cozy fall flavor!

Serving & Storage Suggestions

Serve these mummy hand pies warm or at room temperature for the best flavor. They pair perfectly with a hot cup of apple cider or a spooky Halloween punch. Arrange them on a festive platter and watch them disappear!

If you have leftovers (unlikely!), store them in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge for up to a week or freeze them for up to a month. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes or until warmed through—this will help revive their flaky texture.

Nutritional Information & Benefits

Each mummy hand pie (based on a recipe yield of 8 pies) contains approximately:

• Calories: 180
• Fat: 8g
• Carbohydrates: 24g
• Protein: 2g

Blueberries pack a punch of antioxidants and vitamin C, making them a healthy addition to this treat. Plus, the use of homemade pastry means you can control the quality of the ingredients, avoiding unnecessary additives. For those watching their sugar intake, you can adjust the sweetness in the filling to your preference.

Conclusion

If you’re looking for a Halloween recipe that’s fun, easy, and guaranteed to impress, these spooky blueberry mummy hand pies are it. Not only do they taste amazing, but they’re also a creative way to celebrate the holiday with loved ones. I love how they bring smiles to everyone’s faces and turn an ordinary dessert into something truly memorable.

Give this recipe a try, and don’t be afraid to put your own spooky twist on it. Whether you use a different filling or experiment with the design, these hand pies are endlessly customizable. I’d love to hear how yours turn out—drop a comment below and share your mummy-making adventures!

Happy Halloween and happy baking!

FAQs

Can I use store-bought pie crust?

Absolutely! Store-bought pie crust works perfectly for this recipe if you’re short on time. Just make sure to roll it out thinly for the best results.

Can I make these ahead of time?

Yes! You can assemble the pies and freeze them unbaked. When you’re ready to serve, bake them directly from frozen, adding a few extra minutes to the bake time.

What other fillings can I use?

Feel free to get creative! Apple, cherry, pumpkin, or even chocolate fillings work wonderfully in this recipe. Choose your favorite based on the season or your cravings.

How do I store leftover hand pies?

Store leftover pies in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for a week or freeze them for up to a month.

Can I make this recipe gluten-free or vegan?

Yes! Use gluten-free all-purpose flour for a gluten-free version, and swap out the butter and egg with vegan alternatives like vegan butter and a flax egg for a plant-based option.

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