Raspberry Bat Hand Pies with Printable Template

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 the perfect dessert 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 really simple and doesn't require a 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!

A FEW NOTES BEFORE WE GET STARTED

• Chilled Butter:
  • It's crucial that your butter is very cold. If at any point it or your dough becomes too warm to work with, make sure to place it in the fridge to chill and firm back up before working with further.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Check out My Favorite Baking Tools to see what I use when I bake.

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 so it's easier to work with.

Marisa Bakes Bat Template

Preheat your oven to 350º. Roll the dough out onto a lightly floured piece of parchment paper, transfer it to a cookie sheet and chill for another 15 minutes. You want the dough to be really cold before you start cutting out the bats.

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. If at any point the dough becomes difficult to work with, pop it back into the fridge to chill. While the bats chill in the fridge, whisk together the egg and water in a small bowl.

Brush the tops of three of the bats with egg wash. 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 and wings of the three bats covered in egg wash, doing your best to keep it away from the edges.

Gently cut out two small eyes on the faces of the three remaining bats. Coat their undersides with egg wash and gently place them on top of the three bats with raspberry filling, pressing down to seal in the filling.

Some raspberry juices may leak out so carefully wipe this up with a paper towel. Chill the hand pies another 10 minutes.

Trim any excess dough so that the tops and bottoms of each hand pie line up perfectly. Brush the top of all three bats with egg wash and sprinkle with turbinado sugar.

Bake the hand pies for 25-28 minutes or until they are golden brown. Enjoy!

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