Boo Berry Pies, Allergen Free
Ingredients: Makes about 9
2 Allergen free pastry dough sheets, You can use Sweet Loren’s OR Wholly GF brand that just launched at Wholefoods
2/3 C fresh blueberries
2 tbsp cornstarch or arrowroot powder
1/3 C granulated sugar
2 tsp lemon juice
*optional icing: Mix 1/3 C powdered sugar with 1 tsp water (or more as needed) to create a milky white icing
Directions:
- Remove the pastry dough from the freezer about 30 minutes in advance. If using refrigerated dough no need to let it thaw
- Preheat oven to 350F. Line two baking sheets with parchment paper
- Make your blueberry filling by heating the blueberries, sugar, lemon juice and corn starch in a small pot on medium heat. Stir frequently so it doesn’t burn. Bring to a bubble and after about 50% of the blueberries have burst remove from the heat and let it sit where it will thicken even more
- Dust a rolling pin with flour and use it to smooth the pastry dough. You can put the dough directly on the parchment paper or a clean cutting board. Use the cookie cutter to cut out ghosts. Use the pastry tip to create eyes and a mouth on half of the ghosts
- On the ghosts without faces spoon about 1 tsp of blueberry filling. You don’t want to over fill the pies because the dough will not close correctly if too full
- Layer the ghosts with faces on top. Using a fork crimp the edges. Brush the ghosts with dairy free milk and sprinkles sugar on top. This helps the ghosts brown
- Bake for 12-16 minutes or until lightly golden brown.
