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These mummy hand pies are a must-have for Halloween. They are cute, delicious, and easy to make. Just make the cut outs with pie crust, then customize them with different fruit fillings (like mixed berry) and bake!
Fancy Trick or Treat Snacks Made Easy
Halloween is right around the corner, and that means it’s time to start thinking about all of the fun treats you can make! These hand pies are perfect for a party or a quick snack to add to your Halloween dessert table. And, they’re easy to make and taste delicious!
These mummy hand pies filled with berry filling are sure to be a hit with your Halloween guests! And they are made with a store-bought pie crust, so these cut outs come together quickly.
The key to making these hand pies look like mummies is in the pie crust cut outs. Simply use a cookie cutter to cut out out the strips of dough. Then add the raspberry jam (or any jam) filling, top with another mummy handpie cutout, crimp, then brush with an egg wash.
And the best part is that you can use any kind of berry jam filling that you like!
I used raspberry jam for this pastry dessert. But feel free to use whatever you have on hand like mixed berry, blueberry, blackberry, raspberry, olallieberry, strawberry, etc for these pies.
These little berry Halloween hand pies have all the flavor of a berry pie, but they’re individually sized mini pies and ideal for handing out to party guests or little trick-or-treaters.
So, what are you waiting for? Give them a try today!
Ingredients for Mummy Pies
- Refrigerated pie crusts
- Red berry jam (or your favorite jam)
- Egg with a splash of water
- Powdered sugar
- Milk (as needed)
- I used refrigerated Pillsbury pie crust for this recipe, but you could use your favorite homemade crust if you prefer.
- You can use any type of red berry jam in these hand pies, such as cherry, strawberry, raspberry, blackberry, or a mix berry combination.
- The egg helps to seal the hand pies and helps them to brown in the oven.
- Powdered sugar gives sweetness and structure to our frosting.
- Milk helps to thin the frosting icing so it is the desired consistency.
- If you want to make your frosting vanilla flavored, feel free to add a small amount of vanilla extract (about 1/8th teaspoon).
Equipment Used for this Berry Hand Pies
- 3″ Gingerbread man cookie cutter
- Baking sheet
- Parchment paper (optional, but recommended)
- Ziplock or piping bag
With these Halloween Cookie Cutters, you can turn These hand pies into your favorite character!
Note: I’m using the second largest size from this set of cookie cutters.
How to make Halloween Hand Pies
Baking the Mummy Hand Pies
Preheat the oven to 375°F. Then, line two large baking sheets with parchment paper.
Unroll the refrigerated pie crusts onto a very lightly floured surface. Cut out as many mummies as you can using a knife or cookie cutter (you should be able to get 10 per pie crust for a total of 40 mummies).
Optional: Then gather all of the leftover hand pie dough crust together into a ball. Roll it out until it is 1/8 inch thick. Cut out as many mummies as you can (you should be able to get another 12 mummies).
Place as many mummies as will fit on the prepared baking sheet, making sure to leave at least an inch of space between each one.
Fill the center of each mummy with 1-2 teaspoons of red berry mixture. This will give the mummy a nice flavor and make it look delicious.
Brush a thin layer of egg wash around the edge of the pie crust cut outs. Place another mummy on top and press the edges together to seal in the jam. If you want, you can crimp the edges of each mummy with a fork. But if you pinch the seams to seal in the filling, crimping isn’t required.
Brush the tops of each mummy with some egg wash. This will help the sugar stick to the dough. Then use a fork to poke some holes in each mummy, so that the air can escape while it is baking and it doesn’t explode.
Bake the mummies for 13-15 minutes or until they are golden brown.
Let the mummies cool completely before frosting them.
Frosting the Halloween Hand Pies
When you are ready to decorate, mix together the powdered sugar and milk in a medium bowl. The mixture should be thick but you should be able to pipe it. If it is too thin, add more powdered sugar. If it is too thick, add more milk.
Transfer the frosting to a piping bag or a Ziploc bag with the end cut off. This will make it easier to put the frosting on the cake.
Frost each mummy with a drizzle of icing.
To make the eyes, mix any remaining frosting with black food coloring in a small bowl. Then transfer the frosting to a piping bag and pipe two small eyes on each mummy.
Allow the frosting to set for about 20 minutes, and then enjoy. If you have any leftovers, store them in an airtight container in the fridge for up to two days.
- Blackberry Hand Pies: use blackberry jam as a filling on your hand pies recipe. Or even use different kinds of berries in the filling, such as mixed berry, blueberry, raspberry, olallieberry, strawberry jam for the handpies.
- Add a few drops of food coloring to the frosting to give the hand pies even more of a Halloween theme.
- Use different flavored jams in the center of the mummy pies. You could even use chocolate spread or peanut butter!
- Make a half batch of mummies and a half batch of ghosts. To make ghosts, simply cut out oval shapes from the pie crust and follow the same instructions. Or see our set of cookie cutters above to make any type of spooky character.
- Decorate the hand pie mummies with Halloween sprinkles instead of frosting on the top crust.
- Sprinkle your berry hand pies with coarse sugar or granulated sugar to give them a sweet and sugary taste.
- You can also add some lemon zest to the berries for a tart flavor.
Frequently Asked Questions
A hand pie is a pastry pie that can be held in hand. A pasty (or pastie) has a thicker crust filled with sweet or savory fillings (like meats).
For crispy mummy pies, ensure the berry jam filling is thick and not runny. If you are using fresh berry jam, drain it well before adding it to the pie crust.
A hand pie is usually made with pie crust with a sweet fruit filling, like mixed berry. They are small enough to fit into the hand to eat. Turnovers are typically made with puff pastry, thin layered sheets of flakey dough, and filled with sweet or savory fillings. They are usually triangular shaped as if folded over.
Brush the edges of the pie crust with a beaten egg before adding the filling. This will help keep the filling and crust separate and prevent juice from seeping through. Also, crimp the edges of the pie crust cutouts to prevent the filling from running.
We do not recommend using fresh or frozen berries as filling for the hand pies. Frozen or fresh berries are too runny, unlike a thick mixed berry type jam.
Get The Full Halloween Hand Pies Recipe Here
Halloween Hand Pies (Mummy)
- 3" gingerbread man cookie cutter
- Baking Sheet
- ziploc or piping bag
- 2 boxes refrigerated pie crusts 4 crusts total
- 1⁄3 cup red berry jam (any type of jam, like mixed berry, raspberry, cherry, blackberry, blueberry)
- 1 large egg beaten with a splash of water
- 1 1⁄4 cup powdered sugar
- 1-2 tablespoons milk as needed
Baking the Hand Pies
- Preheat the oven to 375ºF and line two large baking sheets with parchment paper.
- Unroll the refrigerated pie crusts onto a very lightly floured surface and cut out as many mummies as you can (you should be able to get 10 per pie crust for a total of 40 mummies).
- (Optional) Gather all of the leftover pie crust together into a ball and roll it into a 1⁄8” thick rectangle. Cut out as many mummies as you can again (this time you should be able to get another 12 mummies).
- Place as many mummies as will fit on the baking sheet, making sure to leave at least an inch of space between each one.
- Fill the center of each mummy with 1-2 teaspoons of red berry jam.
- Lightly brush the egg wash around the edge of each mummy. Place another mummy on top and press the edges to seal in the jam. If you want to crimp the edges of each mummy with a fork, feel free to– but if you pinch the seams to seal in the filling, crimping isn’t required.
- Brush the top of each mummy with egg wash and then poke each mummy with a fork to create a vent.
- Bake for 13-15 minutes or until the mummies are golden brown.
- Allow the mummies to cool completely before frosting.
Frosting the Hand Pies
- When you’re ready to decorate, whisk together the powdered sugar and milk. The mixture should be thick but pipeable. If it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk. Transfer the frosting to a piping bag or a Ziploc bag with the end cut off.
- Drizzle the frosting over each mummy.
- To make the eyes, place any remaining frosting in a small bowl and add one drop of black food coloring. Mix to combine and then transfer to a piping bag and pipe two small eyes on each mummy.
- Allow the frosting to set completely (about 20 minutes) and then enjoy. Store any leftovers in an airtight container in the fridge for up to two days.
- We’ve used second largest size from this set of cookie cutters: https://amzn.to/3vifu83
- We used refrigerated pie crust in this recipe, but you could use your favorite homemade crust.
- You could use any red berry jam in these hand pies– or mixed berry, cherry, strawberry, raspberry, or a combination.
- Egg helps seal the hand pies and helps them brown in the oven.
- Powdered sugar gives sweetness and structure to our frosting.
- Milk helps thin the frosting to our desired consistency.
- If you want to make it a vanilla frosting, feel free to add a small splash (about 1/8th teaspoon) of vanilla extract.