If you’re looking for something delicious, fun, and just a little spooky to make for Halloween, these Raspberry Bat Hand Pies will do just the trick. They have a buttery crust and sweet raspberry filling, and their frightening shape makes them perfect for any Halloween feast! I’ve even got a printable template you can use to make sure they come out perfectly 🦇
One of the best things about this recipe is that it is pretty simple and does not require a whole lot of ingredients. I recommend giving yourself plenty of time to make the hand pies, because you’ll need to chill them throughout the process to ensure they keep their shape. Don’t worry though, they’ll be worth it!
You’ll first get started by making the pie dough. To start, you’ll need to combine all of the dry ingredients, including the flour, sugar and salt together in a large bowl. Gently work in the butter with your fingers or a pastry blender until it is pea sized. Pour in the water, stir it with a fork, and then use your hands to form it together.
The dough should be slightly tacky, but not overly wet. If it is too dry, add a little more ice water. If it is too wet, add a little bit of flour until you’ve reached the right consistency. Then it gets wrapped up and it’s off to the fridge to chill!
As the dough chills, download, print, and cut out the template below. I recommend printing it on card stock, but any paper will work.
Now comes the fun part! Once the dough has had plenty of time to chill, roll it out onto a lightly floured surface. The recipe makes three bat pies, which means you’ll need to cut out six bats total. Keep in mind, you’ll be rolling the dough out several times so be careful to not use too much flour each time.
Carefully place the template over the dough and cut around it with a sharp pairing knife. Transfer each bat onto a parchment lined cookie sheet and place them back in the fridge as you work. You’ll repeat this process until you have all six bats.
Next, you’ll make your raspberry filling. Combine the raspberries, sugar, and cornstarch in a small bowl, smashing down the raspberries until they are incorporated. Carefully scoop a small amount of filling into the center of three bats, doing your best to leave a border.
Next, prep your egg wash by whisking your egg and water together. Gently brush the wings, head, and tail of the three bats that have raspberry filling.
Take the other three bats that do not have filling and carefully cut out two small eyes for each of them. Place each of these bats on top of the bats with the raspberry filling, carefully pressing them together. The egg wash should help them stick together. Don’t worry if any of the filling drips out. You can always clean that up before baking them.
Carefully brush the top of each bat pie with more egg wash and sprinkle it with the turbinado sugar. Pop the bats into the fridge one last time for one more chill before sending them off to the oven to be baked.
Once the hand pies are golden brown, let them cool before carefully trimming off any excess raspberry filling that might have leaked out as they baked.
Now you’re ready to enjoy your tasty Halloween treats!
Raspberry Bat Hand Pies
Author: Marisa Guerra
- 1 ¼ cups flour
- 1 ½ tsp sugar
- ¼ tsp salt
- ½ cup unsalted butter, cubed and chilled
- 3-4 tsp ice cold water
- 3 oz raspberries
- ¾ tbsp sugar
- ¾ tsp cornstarch
- 1 egg
- 2 tsp water
- Turbinado sugar, for topping
- Preheat oven to 350º.
- As the oven preheats, download, print, and cut out the bat template.
- Whisk together the flour, sugar, and salt in a large bowl.
- Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
- Pour the water over the flour and stir together until it begins to form into a dough.
- Form the dough into a disk, wrap in plastic wrap, and chill for 20 minutes.
- Roll the dough out onto a lightly floured surface and chill for another 10 minutes.
- Place the bat template over the dough and carefully cut around it using a sharp pairing knife. Transfer each bat to a parchment lined baking sheet and place back into the fridge until ready to use.
- Repeat this process, rerolling the dough as needed, until you have a total of six bats.
- While the bats chill in the fridge, stir together the raspberries, sugar, and cornstarch in a small bowl, gently smashing the raspberries down as you stir.
- Carefully scoop a little bit of raspberry filling onto the center body of three of the bats.
- In a separate bowl, whisk together the egg and water. Brush the egg wash onto the wings, head, and tail of the three bats with raspberry filling.
- Gently cut out two small eyes on the faces of the three remaining bats before gently placing them on top of the three bats with raspberry filling.
- Gently press down so that the top bat adheres to the bottom bat. Some raspberry juices may leak out.
- Brush the top of all three bats with egg wash and sprinkle with turbinado sugar.
- Chill the hand pies for another 10 minutes before baking them for 25-28 minutes or until they are golden brown.