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Raspberry Bat Hand Pies with Printable Template

These Raspberry Bat Hand Pies 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 🦇

  • Author: Marisa Guerra
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour and 25 minutes
  • Yield: 3 servings
  • Category: Dessert

Ingredients

Pie Dough

  • 150 grams (1 1/4 cup) flour
  • 1 1/2 tsp sugar
  • 1/4 tsp salt
  • 113.4 grams (1/2 cup) butter, chilled
  • 23 tbsp ice water

Raspberry Filling

  • 3 oz raspberries
  • ¾ tbsp sugar
  • ¾ tsp cornstarch

Topping

  • 1 egg
  • 2 tsp water
  • Turbinado sugar, for topping

Template: Available here.

Instructions

  1. Preheat oven to 350º.
  2. As the oven preheats, download, print, and cut out the bat template.
  3. Whisk together the flour, sugar, and salt in a large bowl.
  4. Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
  5. Pour the water over the flour and stir together until it begins to form into a dough.
  6. Form the dough into a disk, wrap in plastic wrap, and chill for 20 minutes.
  7. Roll the dough out onto a lightly floured surface and chill for another 10 minutes.
  8. 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.
  9. Repeat this process, rerolling the dough as needed, until you have a total of six bats.
  10. 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.
  11. Carefully scoop a little bit of raspberry filling onto the center body of three of the bats.
  12. 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.
  13. 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.
  14. Gently press down so that the top bat adheres to the bottom bat. Some raspberry juices may leak out.
  15. Brush the top of all three bats with egg wash and sprinkle with turbinado sugar.
  16. Chill the hand pies for another 10 minutes before baking them for 25-28 minutes or until they are golden brown.
  17. Enjoy!

Notes

  • I strongly recommend printing this template on cardstock.
  • Make sure that your dough stays cold at all times. If at any point it becomes too warm, stick it back in the fridge or even the freezer for a few minutes.

Keywords: raspberry, hand pies, halloween, template

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