A simple revision to the top crust of a great mixed berry pie results in this Boo Berry Halloween Pie; all it takes is the erratic placement of a top crust and the addition of pastry and berry ‘fingers’ to achieve this slightly spooky but totally delicious pie.
If you’ve read this blog long enough, you know I’ve probably lamented (way too much!) that Halloween is not my favorite holiday. I’ve always been keen on making cocktails for the season, but foods, not so much. Both of my previous food efforts fall into the ‘cute’ range, these Mummy Cupcakes and Ghost Cookies.
For me, nothing comes close to Christmas except maybe a Thanksgiving with a house full of friends and family. So what’s with this Boo Berry Halloween Pie, especially one so late to the blog before a holiday?
Well, I’ll tell you! I saw this photo of a pie last year and I remember grinning. I thought it was sort of ‘cute’ and though it was just this image going around and it wasn’t part of a blog post with a recipe, it seemed like it would be easy enough to replicate so I saved that photo on my desktop. If anyone knows the original photographer, I would love to credit them!
Of course I totally forgot about it until I noticed it on Sunday. Drat…not much time but I got on it!
I have my groceries delivered so when I really need to make sure I get an ingredient I might overdo my purchases as a guarantee I’ll get something I can use. This time around I bought blueberries, blackberries, and raspberries hoping to get enough to make a fruit pie. Son of a gun…of course I got all three without a hitch! So this became a mixed berry pie but in acquiescence to the season, the appropriately named ‘Boo Berry Pie for Halloween’ even if the pie itself would be great all year round.
I’ll be honest…I want to do this again…you know, practice makes perfect and all? I had started to cut the top crust into different size lattice strips and didn’t love that so my top crust had to include some of those pieces. But seriously…as long as most of the top is covered and the pastry/berry fingers are positioned fairly well, it looks fine. Simple, not gory or really scary and with all those berries, a really scrumptious Boo Berry Halloween Pie. That’s the best part!
Easy too. Mostly because I am not a pie dough purist. I’m sort of a ‘sometimes purist.’ When I make a homemade dough, I have to make it with lard and butter, there is none better. I have some lard in my freezer too…but the time element meant I would have to thaw it, make the dough, refrigerate it for a good period of time, all before I could even start on assembly and I was down to the wire.
So what I will do without remorse or one bit of guilt, I used some prepared Pillsbury Refrigerated Pie Crusts. I always have a couple of those on hand for last minute pies. Truth be told, even if I had made the bottom crust from scratch, I would have probably used the Pillsbury for the top, my from scratch dough really requires it go into the oven cold. Making a swamp and fingers? Nope, that would not have happened.
Not that this is hard but there is some measuring and finagling as you press together two pieces of dough to get the ‘fingers’ thick enough, cut the pieces, use a knife to made some slice impressions for knuckles, and then create a depression for the red berry ‘fingernail.’ Especially first time out of the chute. Pillsbury’s dough holds up much better for that purpose so I just made the whole pie with it.
I thought the ice cream could use a bit of red sauce; absolutely not a requirement but I did it anyway. I simply combined some raspberries and blackberries together with water, mushed them a bit and then added the same amount of sugar as I had water. Boiled until the sugar was dissolved and then strained it to get rid of any whole fruit or seeds. Actually a berry simple syrup, easy peasy.
You could actually just melt some strawberry or raspberry jam too if you wanted to do something similar; heck if I had thought of that yesterday, it’s what I would have done.
The best part though? This pie was fantastic. I have a mixed berry jam I love and now wonder why I have never done this before; the combination of berries makes for a delicious pie. I used what I had; the total was five cups of berries. You can do the same with any ratio of berries, your pie doesn’t have to include the same exact amount of three berries as mine.
When perusing ingredients you’ll notice that I have indicated from 1/4 to 1/2 cup of sugar…lots of blueberries with their natural sweetness will require less sugar, the more raspberries you use will need more. For my mixture of 2 cups blueberries, 2 cups blackberries and one cup of raspberries I put in 6 Tablespoons of sugar; sort of in between. The pie was sweet but not too sweet, just how I like them.
Have a warm and safe Halloween, whether you are staying in or going out and a big BOO to you!
PIN IT! ‘Boo Berry Halloween Pie with Blackberries, Blueberries, and Raspberries’
- 2 pie crusts (I used Pillsbury for this pie)
- 2 cups fresh blackberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries (Save five for fingers)
- ¼ to ½ cup granulated sugar (depending on tartness of berries)
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- ¼ cup cornstarch
- 3 tablespoons butter, softened
- 1 large egg
- Demerara Sugar (or granulated white sugar)
- Preheat oven to 350 degrees.
- In a large bowl, stir together the blueberries, blackberries, raspberries, lemon juice, lemon zest, cinnamon, vanilla extract, salt, and cornstarch. Pour the berry filling evenly into a prepared pie crust. Dot the top of the blueberries with the softened butter. Set aside.
- Cut the top piece of pie dough into irregular shapes; saving some long strips for fingers. Create a random pattern on top of the berries that will allow positioning of fingers to appear to be grasping from below.
- For fingers, first put egg into a small bowl and whisk thoroughly. Double the long strips of saved pie crust pieces, brushing the inside so the dough will stick to itself. Cut 5 pieces of the doubled dough, each about 1½" long. Indent where the nail bed would be and make a couple of slashes in each with a knife to resemble knuckle lines. Position them in the top to appear to be grasping from below; the thumb opposite the other four fingers.
- Using a pastry brush, brush the fingers and other pastry pieces with the egg wash. Cut the saved berries in half, only using the top half to place on the tip of each 'finger' and sprinkle sugar over the rest of the dough.
- Place the pie on a baking sheet and bake in a preheated oven for approximately 60 minutes, or until the juices ooze slightly, and the outer pie crust is golden in color.
Cool to room temperature before serving. Top with ice cream or whipping cream if desired.
- Refrigerate any leftover pie.
Amount Per Serving: Calories: 308Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 256mgCarbohydrates: 37gFiber: 5gSugar: 10gProtein: 4g
The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.