Last Updated on July 22, 2026 by Kimberly Stroh

These Halloween Hand Pies are the perfect spooky treat to bake during the fall season. Made with a flaky refrigerated pie crust and a homemade blackberry filling, these adorable ghost, pumpkin, and bat-shaped pastries are as fun to make as they are to eat. Whether you’re hosting a Halloween party, packing festive school treats, or looking for a cozy autumn dessert, these fruity hand pies deliver a delicious balance of buttery crust and sweet-tart blackberry filling.

Ingredients In Halloween Hand Pies:

• Refrigerated Pie Crusts: I use the Pillsbury brand
• Fresh Blackberries
• Granulated Sugar
• Lemon Juice: Enhances the natural sweetness
• Cornstarch: For thickening the fruit filling
• Water
• Egg: For the egg wash topping
• Coarse Sugar: For garnish and finishing

Why You’ll Love These Halloween Hand Pies

These Halloween Hand Pies are an easy dessert that looks impressive without requiring advanced baking skills. My kids always help me bake them, and we look forward to making them every Halloween season. A refrigerated pie crust keeps prep simple, while the homemade blackberry filling adds a fresh, fruity flavor that’s much more delicious than canned pie filling. Using Halloween cookie cutters creates festive shapes that kids and adults will love, making these hand pies perfect for parties, classroom celebrations, or family baking days.

Tips for Making Perfect Halloween Hand Pies

For the best results, allow the blackberry filling to thicken completely before assembling the pies. This helps prevent the filling from leaking during baking. Be careful not to overfill each pastry—just one spoonful is enough. Crimp the edges firmly with a fork to create a tight seal, then brush each pie generously with egg wash for a beautiful golden finish. A sprinkle of coarse sugar adds sparkle and a delicious crunch.

Fun Halloween Cookie Cutter Ideas

One of the best parts about these Halloween Hand Pies is customizing them with your favorite spooky shapes. Ghosts are perfect for cutting simple eyes and mouths, while pumpkins can be carved with classic jack-o’-lantern faces. Bats, black cats, witches’ hats, or haunted houses also work wonderfully if you have additional cookie cutters. Let kids decorate the faces before baking for an interactive Halloween activity everyone can enjoy. Check out this Halloween Cookie Cutters set with a ghost, pumpkin, cat, bat, and witch’s hat.

How to Store Leftovers and Reheat Halloween Hand Pies

Store leftover Halloween Hand Pies in an airtight container in the refrigerator for up to four days. To enjoy them warm again, reheat in a 325°F oven or air fryer for 5–8 minutes until the crust becomes crisp. They can also be frozen after baking for up to two months. Simply thaw overnight in the refrigerator and reheat before serving for an easy make-ahead Halloween dessert.

More Halloween Desserts To Consider:

• Halloween Cookie Cake
• Halloween Mummy Marshmallow Pops
• Halloween Kids Pudding Cups

How to Make Blackberry Halloween Hand Pies

Preheat the oven to 350ºF and prepare a baking sheet with parchment paper and set aside. In a saucepan, add the blackberries, white sugar, cornstarch, lemon juice and water all at once.

Stir together and heat over medium heat until reduced into a blackberry filling. Stir every few minutes, breaking the blackberries down with a masher or fork as they cook and become soft.

While the filling is being brought to a boil, unroll the refrigerated pie crust and cut out 18 pieces of dough to make 9 hand pies. Use the various Halloween-themed cookie cutters, creating 2 cutouts for each hand pie. Place 9 cut-out shapes on the prepared baking sheet and set aside the rest of the cut-out pie pieces.

Once the blackberry filling is mashed, boiling and thickened, remove from the heat. Place a spoonful of filling inside each bottom pie crust, leaving ¼-½ inch of space from the edge.

Once all are filled, cut out eyes and mouths into the top halves of the hand pies with a paring knife. For examples eyes and mouth for the ghost, eyes, mouth and nose for the pumpkins. Place the second half of the hand pie top, covering the blackberry filling.

Use a fork to seal the hand pies closed, crimping the edges. Take an egg in a small bowl and whisk until beaten. Use this as an egg wash to coat the tops of the finished hand pies.

Sprinkle with coarse sugar before placing in the oven to bake for 25-30 minutes or until the hand pies are golden brown and the filling is slightly oozing out of the holes in the pastries. Remove from the oven and let cool for a few minutes. Serve and enjoy while warm!