Boo-Berry Ghost Hand Pies

Instructions

1. 1Preheat the oven to 375°F and line a large baking sheet with parchment paper.
2. 2Stir blueberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon in a medium saucepan. Cook over medium heat, stirring often, until the berries burst and the mixture thickens, 6 to 8 minutes. Remove from heat and cool 10 minutes.
3. 3Unroll the pie crusts on a lightly floured surface. Cut 16 ghost shapes with a 4-inch ghost cutter, or freehand with a paring knife, rerolling scraps as needed.
4. 4Arrange 8 ghosts on the baking sheet. Spoon about 1 1/2 tablespoons cooled filling onto the center of each, leaving a 1/2-inch border.
5. 5Top with the remaining ghosts. Press edges with a fork to seal, then cut 2 small slits in each top for steam.
6. 6Brush the tops lightly with egg wash.
7. 7Bake until golden brown, 18 to 22 minutes. Cool on the pan 10 minutes.
8. 8Dust with powdered sugar and add mouths or extra eyes with decorating gel or chocolate chips. Serve warm or at room temperature.

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