Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup coconut oil (or vegan butter)
- 1/4 cup powdered sugar
- 5-7 tablespoons cold water
- For the Blueberry Filling:
- 2 cups fresh blueberries (or frozen, thawed)
- 1/4 cup maple syrup (or agave syrup)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- A pinch of cinnamon and nutmeg (optional)
Instructions
- Make the Dough: In a large bowl, mix flour and salt. Cut in the coconut oil (or vegan butter) until the mixture resembles coarse crumbs. Stir in the powdered sugar and add cold water, one tablespoon at a time, until a dough forms. Wrap in clingfilm and chill for at least 30 minutes.
- Prepare the Filling: In a medium saucepan, combine blueberries, maple syrup, lemon juice, lemon zest, and cornstarch. Stir gently and cook until it bubbles, allowing blueberries to burst. Remove from heat and cool.
- Assemble the Hand Pies: Preheat oven to 375°F (190°C). Roll out dough to 1/8-inch thick, cut into ghost shapes. Spoon blueberry filling onto half, fold dough over, and seal edges with a fork.
- Bake the Pies: Place on a parchment-lined sheet and bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
Notes
Brush the tops with almond milk before baking for a golden finish. Cut out eyes and mouths on ghost shapes for a fun touch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan