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Spooky Cute Mummy Hand Pies with Easy Berry Filling

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These adorable mummy hand pies feature a flaky pastry crust filled with a homemade berry filling, perfect for Halloween. Quick and easy to make, they’re a crowd-pleaser that looks impressive but is surprisingly simple.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus extra for dusting)
  • 1 cup unsalted butter, cold and cut into small cubes
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–8 tablespoons ice water
  • 2 cups mixed berries (fresh or frozen, such as raspberries and blackberries)
  • ⅓ cup granulated sugar (adjust based on sweetness of berries)
  • 1 tablespoon lemon juice (fresh squeezed)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons milk (for egg wash)
  • Candy eyes (for decoration)

Instructions

  1. Make the berry filling: In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down (about 5 minutes). Whisk cornstarch and cold water together, then pour into berry mixture and stir constantly until thickened (about 30 seconds). Remove from heat, stir in vanilla, and let cool completely.
  2. Make the pastry dough: In a large bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter chunks. Drizzle in 6 tablespoons ice water and mix with a fork until dough comes together. Add more water if needed. Turn dough onto a floured surface, bring together, divide in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a floured surface, roll out one disc of dough to about ⅛-inch thickness. Use a round cutter or glass (3-4 inches in diameter) to cut out circles. You should get 6-8 circles per disc. Re-roll scraps once.
  4. Place half of the dough circles on the prepared baking sheet, spacing 2 inches apart. Spoon about 1 tablespoon of cooled berry filling into the center of each circle, leaving a small border. Cut remaining dough circles into thin strips (about ½-inch wide) using a sharp knife or pizza cutter. Place strips over the filling, crisscrossing to look like mummy wrappings, leaving a small gap for eyes. Press edges gently to seal.
  5. In a small bowl, whisk together beaten egg and milk. Brush this mixture over the dough strips. Bake for 18-22 minutes, until pastry is golden brown and filling is bubbling. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  6. Once pies are cool enough to handle but still slightly warm, press candy eyes into the gaps left for eyes. Serve warm.

Notes

Keep all ingredients cold for flaky dough. Let berry filling cool completely before assembling to prevent soggy crust. Seal edges well to prevent leaking. Work in batches on baking sheet for even browning. For gluten-free, use 1:1 gluten-free flour blend. For dairy-free, substitute butter with cold coconut oil or plant-based butter. Store in airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unbaked pies for up to 3 months.

Nutrition

Keywords: Halloween, hand pies, mummy pies, berry filling, easy dessert, fall recipe, spooky treats

Find it online: https://lenatable.com/spooky-cute-mummy-hand-pies-with-easy-berry-filling/