Voodoo Doll Hand Pies Recipe
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.
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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