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Booberry Hand Pies with Blueberry Filling and Vanilla Icing Recipe

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4.1 from 12 reviews

These spooky Booberry Hand Pies feature a homemade blueberry filling encased in a flaky buttermilk pie crust, finished with a simple vanilla icing. Perfect for a festive breakfast, brunch, or dessert, these hand pies combine tender pastry with a sweet-tart berry center and a charming ghost shape to delight both kids and adults.

Ingredients

Buttermilk Pie Crust

  • 300 g (2 1/2 cups) all-purpose flour
  • 25 g (2 tbsp) granulated sugar
  • ½ tsp salt
  • 226 g (1 cup) cold unsalted butter, cubed
  • 120 g (1/2 cup) buttermilk

Blueberry Filling

  • 225 g (1 1/2 cups) blueberries
  • 50 g (1/4 cup) granulated sugar
  • 15 g (1 tbsp) lemon juice
  • ⅛ tsp salt
  • 1 tbsp cornstarch
  • 1 tbsp water

Vanilla Icing

  • 80 g (1/3 cup) confectioners’ sugar
  • 15 g (1 tbsp) milk
  • ⅛ tsp vanilla extract

Egg Wash

  • 1 egg
  • 15 g (1 tbsp) milk

Instructions

  1. Make Buttermilk Pie Crust: In a mixing bowl, combine the all-purpose flour, sugar, and salt. Attach the bowl to a stand mixer fitted with the paddle attachment. Add the cold cubed butter and mix on low speed until the butter pieces are pea-sized. Gradually add the buttermilk in two additions while mixing on low. Stop mixing once the dough forms a rough and shaggy texture. Transfer the dough to a lightly floured surface, divide into two discs, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
  2. Prepare Blueberry Filling: Place the blueberries, granulated sugar, lemon juice, and salt in a small pot over medium heat. Stir occasionally until the mixture bubbles. In a separate bowl, create a slurry by mixing cornstarch and water, then stir it into the blueberry mixture. Cook for 1-2 more minutes until thickened, remove from heat, and allow to cool completely.
  3. Assemble Hand Pies: Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper. Roll out one disc of chilled pie dough on a floured surface to approximately 1/8-inch thickness. Using a ghost-shaped cookie cutter, cut out ghost shapes and place them on the baking sheets. Return the dough scraps and baking sheets to the fridge to keep cold. Repeat with the second dough disc.
  4. Fill and Seal Pies: Spoon about 1/2 tablespoon of cooled blueberry filling onto the center of half of the ghost cutouts. Using a small piping tip or straw, cut out eyes and a mouth shapes on the remaining ghost cutouts. Whisk the egg and milk together to make an egg wash. Brush the edges of the filled ghosts with egg wash, then top each with a ghost cutout having the facial cutouts. Use a fork to press and crimp the edges, sealing the pies. Refrigerate the assembled hand pies for at least 15 minutes to keep the dough cold and ensure flakiness during baking.
  5. Bake: Lightly brush the tops of the filled hand pies with egg wash. Bake in the preheated oven for 15 minutes or until the crusts turn golden brown. Remove from oven and allow to cool completely on a wire rack.
  6. Prepare Vanilla Icing: In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. If the icing is too thick, add more milk 1/4 teaspoon at a time until desired consistency is reached.
  7. Decorate: Use a pastry brush to gently apply the vanilla icing onto the cooled hand pies. Allow the icing to set slightly before serving. Enjoy these hand pies best the day they are made for optimal crust flakiness. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Weigh your ingredients using a kitchen scale for best accuracy; volume measurements are less precise.
  • Unsalted butter is recommended for the pie crust. If using salted butter, omit the ½ teaspoon of added salt.
  • Pie dough can be made up to 3 days in advance when wrapped tightly and refrigerated.
  • Blueberry filling can be prepared up to 2 days ahead and stored in an airtight container in the fridge.
  • Booberry Hand Pies are best enjoyed fresh the day they are made to maintain a flaky crust but can be refrigerated in an airtight container for up to 5 days.
  • Nutritional values are estimates per serving; actual values may vary.

Find it online: https://cookedbysarah.com/booberry-hand-pies-with-blueberry-filling-and-vanilla-icing-recipe/