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Raspberry Bat Hand Pies with Printable Template

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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 and 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour and 45 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
  • 2–3 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, download, print, and cut out the bat template.
  2. Whisk together the flour, sugar, and salt in a large bowl.
  3. Blend the butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
  4. Pour the water over the flour and stir together until it begins to form into a dough.
  5. Form the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
  6. While the dough chills, preheat oven to 350º.
  7. 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.
  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. If at any point the dough becomes difficult to work with, pop it back into the fridge to chill.
  10. While the bats chill in the fridge, whisk together the egg and water in a small bowl.
  11. Brush the tops of three of the bats with egg wash.
  12. Stir together the raspberries, sugar, and cornstarch in a small bowl, gently smashing the raspberries down as you stir.
  13. 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.
  14. 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.
  15. 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.
  16. Bake the hand pies for 25-28 minutes or until they are golden brown.
  17. Enjoy!

Notes

  • Bat Template: Click Here
  • I strongly recommend printing this template on cardstock.
  • If you don’t have turbinado sugar, you can use granulated or coarse sugar.
  • If at any point your dough becomes difficult to work with, make sure to pop it into the fridge to chill. You never want your dough to become too warm or the butter will melt. This is why it's also helpful to roll it out on parchment so it's easy to stick a cookie sheet under it and transfer it to the fridge for a break if needed.
  • Leftover hand pies should be stored in an airtight container and eaten with the next day or two. They are best eaten fresh but can be reheated slightly in the microwave or oven.

Find it online: https://marisabakes.com/2019/10/25/raspberry-bat-hand-pies-with-printable-template/