Mummy Hand Pies

These little pies are more treat than trick—and that's how we like it!
Publish date:

Recipe by Pam Lolley

  • Makes 8Servings


  • 1 cup quartered strawberries 
  • 1/4 cup sugar
  • 1 tbsp. cornstarch 
  • 1 tbsp. fresh lemon juice, plus 1 tsp. zest (from 1 lemon)
  • 1 refrigerated piecrust
  • 1 large egg, beaten
  • White sanding sugar, for sprinkling
  • 16 candy eyeballs, for decorating


In medium pot, toss first 4 ingredients until cornstarch dissolves; cook jam over medium-low heat until berries soften, 7 minutes. Roll piecrust out to 12-inch round; cut out eight 2-by-3-inch rectangles. Place on baking sheet lined with parchment. Cut dough scraps into strips. Spread rectangles with jam; arrange dough strips randomly on top. Brush tops with egg; sprinkle with sanding sugar. Bake at 350° until golden, 20 minutes. Cool for 10 minutes. Decorate with candy eyeballs.