Blueberry Skull Pies (Halloween Edition)

Instructions

1. Cook the blueberry filling In a small saucepan over medium heat, combine **4 cups blueberries**, **1/2 to 2/3 cup sugar**, **2 tablespoons lemon juice**, **2 tablespoons cornstarch**, **1 teaspoon cinnamon**, and **1 pinch salt**. Cook for about 5 minutes, stirring often, until the **4 cups blueberries** burst and the mixture thickens into a jam-like consistency. Stir in **2 teaspoons butter** if using. Set aside to cool completely.
2. Roll and shape the crust On a lightly floured surface, roll out the **1 double pie crust** to about 1/8 inch thickness. Cut pieces of dough large enough to line each cavity of your skull mold and press the dough firmly into the details of the mold.
3. Fill the molds Spoon the cooled filling—about **2 to 3 tablespoons** of the prepared blueberry mixture—into each dough-lined cavity, leaving a small amount of space at the top so the **4 cups blueberries** can bubble without overflowing.
4. Add the top crust Cut additional pieces of the **1 double pie crust** and place them over the filled cavities. Press to seal the edges, trimming excess dough. Create a small steam vent in each pie by cutting a tiny slit near the top or an eye socket.
5. Chill Place the filled skull mold in the refrigerator for 10–15 minutes so the crust firms up, which helps the pies maintain their shape during baking.
6. Bake Bake the chilled skull pies in a preheated 375°F (190°C) oven for **25–30 minutes**, or until the crust is golden brown and the blueberry filling begins to bubble.
7. Cool and unmold Allow the pies to cool for at least **5–10 minutes** before gently unmolding. Cooling helps the blueberry filling—made from **4 cups blueberries**—set properly.
8. Finish and serve Brush the warm pies with melted butter or dust lightly with powdered sugar. Serve as-is or drizzle with raspberry sauce for a dramatic “blood” effect.