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These Voodoo Doll Hand Pies turn refrigerated pie crust and jam into a creepy little Halloween dessert, complete with heart cutouts, stitched faces, and optional candy eyes and cocktail pick “needles.” They’re part mini fruit pie, part Halloween craft project, and just unsettling enough to be fun.

Plate of voodoo doll hand pies with black icing, candy eyes, red heart picks, and nearby plastic spiders.

Why You’ll Love These Halloween Hand Pies

Halloween is my favorite holiday, so I’m always looking for an excuse to add another cute dessert to the lineup. I saw a similar idea for voodoo doll hand pies on social media and knew I wanted to give them my own spin: creepy enough for Halloween, but still pretty darn cute.

I tested these with both pie filling and jam and ended up choosing jam for the final recipe. Since eight hand pies only use a small amount of filling, opening an entire can of pie filling left me with more than I needed. Jam works just as well for these little pies, and there’s a good chance you already have a jar in the fridge.

I love how the finished dolls turned out, especially once the stitched faces and little heart cutouts are added. They hit that same creepy-cute Halloween sweet spot as my Pretzel Witch Fingers with Almond Nails.

Voodoo doll strawberry hand pies with black icing, heart cutouts, candy eyes, and plastic spiders on white surface.

Ingredients

The full recipe card at the bottom of this post contains a complete list of ingredients and detailed instructions.

Refrigerated pie crusts – Using refrigerated pie dough keeps the hand pies simple while still giving you a flaky, golden crust. You’ll need both crusts from one box to cut eight 4-inch dolls without rerolling the scraps.
Strawberry or raspberry jam – Either flavor works for the filling and gives the heart cutout a bright red center. Jam is also easy to portion into these small pies without opening a full can of pie filling.
Egg and water – Whisk these together for an egg wash that helps seal the top and bottom crusts and gives the baked pies a golden finish.
Black candy melts or dark chocolate – Use either option to pipe the stitched mouths, faces, and other details onto the cooled dolls.
Candy eyeballs – An optional shortcut for giving each voodoo doll its own expression.
Heart cocktail picks – These are optional but can be added after baking to mimic little needles stuck into the voodoo dolls.

Pie crusts, jam, candy melts, egg, water, candy eyes, and heart sticks on a white surface.

How to Make Voodoo Doll Hand Pies

Cut the pie crusts – Unroll the pie dough and gently roll the ends if needed to even out the thickness. Cut out the dolls with a 4-inch gingerbread man cookie cutter, making sure you have an even number.
Create the vents – Use a mini heart cutter to cut a heart from the center of half of the dolls. If you don’t have a mini heart cutter, use a sharp knife to cut a small X instead. These pieces will become the tops of the hand pies.
Add the jam – Arrange the bottom crusts on a parchment-lined baking sheet, leaving about an inch between them. Spoon a heaping tablespoon of jam onto each doll and gently spread it out, leaving about a 1/2-inch border around the edges. Be careful not to overfill them.

Four-step hand pie process: rolling dough, tray of shapes, adding jam, finished cookies on baking sheet.

Seal the pies – Brush the exposed border lightly with egg wash, then place a vented crust on top. Gently press the edges together, then crimp all the way around with a fork to seal.
Bake until golden – Bake the hand pies until the crust is golden brown. Let them cool on the baking sheet for a few minutes before carefully moving them to a cooling rack.
Decorate the dolls – Once completely cool, melt the candy melts or dark chocolate and transfer it to a piping bag fitted with a small tip. Pipe on stitched mouths, faces, and other details. Add candy eyeballs and heart cocktail picks if using.

Two trays of voodoo doll pies people: undecorated cookies on the left, decorated with faces and buttons on the right.

Variations and Substitutions

Change the jam – Strawberry and raspberry give the pies a red filling that works especially well with the voodoo doll theme, but you can use another jam if you prefer.
Skip the heart cutout – If you don’t have a mini heart cutter, cut a small X in the top crust with a sharp knife to create a vent instead.
Use decorating icing – You can use store-bought black decorating icing instead of melted candy melts or dark chocolate for the stitched details and faces.
Use an edible marker – A black edible marker is another option for drawing the faces and stitches once the hand pies are completely cool.

Plate of voodoo doll-shaped pastries with stitched faces, red heart skewers, plastic spiders, and candy eyeballs.

Tips for Success

Keep the pie dough cold – Keep the pie crust as cold as possible while you cut and assemble the hand pies. If the dough starts to feel soft or warm, refrigerate it for a few minutes before continuing. Cold dough helps the crust bake up flaky and also makes the dolls easier to handle.
Don’t overfill the pies – Keep the jam to a heaping tablespoon per pie and leave about a 1/2-inch border around the edges. Too much filling can make the dolls difficult to seal and cause more jam to leak during baking.
Seal the edges well – Lightly brush the exposed dough with egg wash before adding the top crust, then press the edges together and crimp them with a fork. Pay attention to the narrow areas around the arms and legs where the dough can separate.
Avoid rerolling when possible – You can reroll the pie crust scraps to cut additional dolls, but I found that the rerolled dough baked up tougher and the pies shrank more. I was able to cut eight 4-inch hand pies without rerolling and 12 when rerolling the scraps.
Clean up leaked jam while warm – If some jam spills onto the baking sheet, let the pies cool there for a few minutes first. Carefully transfer them to a cooling rack, wiping away any spilled jam from the edges as needed.
Cool before decorating – Let the hand pies cool completely before adding the candy melts, chocolate, decorating icing, or edible marker so your stitched details stay neat.

Gingerbread-shaped hand pies decorated as voodoo dolls with candy eyes, heart toothpicks, and toy spiders.

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More Fun Halloween Dessert Ideas

If cute and creepy is your favorite Halloween dessert theme, there are plenty more spooky sweets to try.

Did you make the Halloween hand pies? Please leave a star rating and share your thoughts in the comments below.

Six voodoo doll hand pies with stitched faces, heart cutouts, and red heart-topped sticks on a plate.

Voodoo Doll Hand Pies Recipe

Author: Mandy

These Voodoo Doll Hand Pies use refrigerated pie crust and strawberry or raspberry jam to create creepy-cute Halloween mini pies. Decorate the baked dolls with stitched faces, candy eyeballs, and optional cocktail pick “needles” for a fun Halloween dessert.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Dessert

Cuisine American

Servings Pies

Calories 301 kcal

Ingredients

1 box refrigerated pie crusts (2 crusts)
2/3 cup strawberry or raspberry jam
1 egg
1 tablespoon water
1/4 cup black candy melts or dark chocolate for decorating
candy eyeballs for decorating (optional)
heart cocktail picks for decorating (optional)

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Unroll the pie crusts. If needed, gently roll the ends with a rolling pin to even out the thickness.
Use a 4-inch gingerbread man cookie cutter to cut an even number of dolls from the pie crusts. Arrange half of the dolls on the prepared baking sheet, leaving about 1 inch between them.
Use a mini heart cutter to cut a vent in the center of each remaining doll. If you don’t have a mini heart cutter, use a sharp knife to cut a small X instead. These will be the tops of the hand pies.
Add a heaping tablespoon of jam to each doll on the baking sheet. Gently spread the jam over the dough, leaving about a 1/2-inch border around the edges. Do not overfill.
Whisk the egg and water together in a small bowl. Lightly brush the exposed border of dough with the egg wash.
Place the remaining dough on top. Gently press the edges together, then use a fork to crimp and seal the edges.
Bake for 15 to 18 minutes, or until the crusts are golden brown.
Let the hand pies cool on the baking sheet for 3 to 4 minutes, then carefully transfer them to a cooling rack to cool completely.
Melt the candy melts or dark chocolate and transfer to a piping bag fitted with a small tip. Pipe stitches, faces, and other details onto the cooled dolls. Add candy eyeballs and heart cocktail picks, if using.

Notes

Do not overfill. Too much jam can make the pies harder to seal and increase the chance of filling leaking during baking.
You can reroll the pie crust scraps to cut additional pies, but I found the rerolled crust was tougher and the pies shrank more. I made eight 4-inch pies without rerolling the crust and 12 when I rerolled it.
You can use black decorating icing or an edible marker instead of the candy melts or dark chocolate.
Store the cooled hand pies in an airtight container at room temperature for up to 2 days.

Nutrition

Calories: 301kcalCarbohydrates: 43gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 23mgSodium: 198mgPotassium: 72mgFiber: 1gSugar: 16gVitamin A: 34IUVitamin C: 2mgCalcium: 17mgIron: 1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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