These mummy hand pies will make your guests shriek with joy! Made with store-bought pie crust, and raspberry jam, and drizzled with a sweet glaze, you’ll love how easy they are to make.
Fun Halloween treats don’t have to be tedious and time-consuming.
These mummy hand pies are super easy to make, thanks to taking a little help from the grocery store!
Using premade store-bought pie crust, and premade raspberry jam, creating these delicious mummies takes no time at all.
These would be great served at a Halloween party with friends and family or put into lunch boxes for a special spooky treat.
Trust me, you’re going to love how scary and good these mummy hand pies are!
Ingredients for mummy hand pies
For mummy:
- Store-bought pie dough – Premade pie dough can be found in the refrigerated section of most major grocery stores.
- Raspberry jam – This bright red jam is tart and sweet and spooky!
- Egg – The egg will be used as an egg wash to give the mummies a nice shine.
For glaze:
- Powdered sugar – A basic frosting ingredient that dissolves at room temperature.
- Milk – Our liquid of choice to get the perfect drizzle consistency and creaminess.
Table of Contents
Jams and jellies
I’ve chosen to use raspberry jam here, but feel free to use your favorite!
Great substitutes: cherry jam, strawberry jam, black currant jam, etc. Anything leaning toward dark red would be perfect to use here.
Mummy shapes!
To make the shape of these little mummies, I’m using a 3-inch gingerbread cookie cutter.
Feel free to get creative with your shapes and take a look to see what you have on hand!
Make ahead
These mummy hand pies can be frozen and made whenever you’re ready!
Assemble the mummies, but don’t bake them just yet! Put them on a baking sheet and pop them into the freezer until they’re frozen solid. Then transfer them to a freezer-safe container.
When you’re ready to bake them off, just brush the tops with the eggwash and bake!
Storage and leftovers
Any leftover mummy hand pies can be kept stored at room temperature for up to 2 days.
More hand pie recipes
- Looking for more holiday treats? Try my Mini Mincemeat Pies.
- Craving something tart? Try my Cranberry Hand Pies.
- Want something sweet? Try my Easy Blueberry Hand Pies.
- Love sophisticated flavors? Try my Bourbon Apple Hand Pies.
Mummy Hand Pies
Ingredients
- 2 boxes refrigerated rolled pie crusts 4 crusts total
- 1/3 cup raspberry
- 1 large egg beaten with a splash of water
- 1-1/4 cups powdered sugar
- 1-2 tablespoons milk as needed
Instructions
- Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
- Unroll the refrigerated pie crusts onto a very lightly floured surface and cut out as many mummies as you can (you should be able to get 10 per pie crust for a total of 40 mummies).
- (Optional) Gather all of the leftover pie crust together into a ball and roll it into a ⅛” thick rectangle. Cut out as many mummies as you can again (this time you should be able to get another 12 mummies).
- Place as many mummies as will fit on the baking sheet, making sure to leave at least an inch of space between each one.
- Fill the center of each mummy with 1-2 teaspoons of red berry jam.
- Lightly brush the egg wash around the edge of each mummy. Place another mummy on top and press the edges to seal in the jam. If you want to crimp the edges of each mummy with a fork, feel free to– but as long as you pinch the seams to seal in the filling, crimping isn’t required.
- Brush the top of each mummy with egg wash and then poke each mummy with a fork to create a vent.
- Bake for 13-15 minutes or until the mummies are golden brown.
- Allow the mummies to cool completely before frosting.
- When you’re ready to decorate, whisk together the powdered sugar and milk. The mixture should be thick but pipable. If it is too thin, add a little more powdered sugar. If it is too thick, add a little more milk. Transfer the frosting to a piping bag or a Ziploc bag with the end cut off.
- Drizzle the frosting over each mummy.
- To make the eyes, place any remaining frosting in a small bowl and add one drop of black food coloring. Mix to combine and then transfer to a piping bag and pipe two small eyes on each mummy.
- Allow the frosting to set completely (about 20 minutes) and then enjoy. Store any leftovers in an airtight container in the fridge for up to two days.
Nutrition
