Hey, Boo! Don’t be scared. This hauntingly delicious Boo Berry Pie is easier to make than you may think, and I’m excited to show you exactly how to do it.
Boo Berry Pie is a delicious mixed berry pie with orange zest and orange juice to kick up the flavor.
To make things simple I’ve used a store-bought deep dish pie crust and a flat-rolled refrigerated crust for the easy cut out shapes.
If it looks scary or intimidating to make, I hope you’ll stick with me because I’ll walk you through the entire process of just how simple it is to recreate.
Oh, by the way, make sure you turn up the volume on the video for Boo Berry Pie so you get the full freaky fun effect!!
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Boo Berry Pie is available near the end of this post.Jump to Recipe
The ingredient list for making Boo Berry Pie;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience.
- deep-dish pie crust
- flat-rolled refrigerated pie crust
- all-purpose flour
- fresh blackberries
- fresh blueberries
- ground cinnamon
- orange zest
- orange juice
- almond extract
- gel fool color; white, red, purple, green, orange, yellow, and black
The tools and equipment needed to make Boo Berry Pie are as follows;
- large bowl
- measuring cups
- measuring spoons
- sharp paring knife
- paper cups or tiny bowls for mixing colors
- measuring cup with a pour spout
- baking sheet
- parchment paper
- offset spatula
- gel food color
Tips and tricks for making Boo Berry Pie with painted pie crust;
- First and foremost…Have fun with it!!!
- Keep your flat pie crust as cold as possible so it cuts better.
- Don’t worry about perfection, if you’re nervous about cutting out shapes freehand, draw your images on a sheet of paper then place them on top of your pie crust and cut around them.
- Make sure to wash your paintbrush in water before changing colors.
- For more vivid colors, paint 2 coats of color on each item.
- Add water to affix the pieces together, but you can move them around first until you’re happy with their placement.
- Make it as detailed as possible, OR keep it simple with only one, or two, ghosts if desired. It’s your pie and you can make it however you like.
- Place the decorated pie on a baking sheet before baking in case the filling bubbles over.
- The colors of the gel egg wash will intensify slightly during baking.
- While the pie is baking, keep an eye on it and if the outer crust looks like it’s getting too brown, cover the outer pie crust with foil.
- After the pie has baked and cooled, use a detail paintbrush and the black egg wash to add the faces on the ghosts and pumpkin.
Can Boo Berry Pie be made ahead and frozen?
Yes! I’ve done it several times.
After the pie has baked and cooled completely, wrap it well in several layers of plastic wrap.
Freeze for up to two months.
To serve after freezing:
Thaw the unwrapped pie completely at room temperature.
To warm, place the thawed pie in a low preheated 325-degree oven for 15 minutes prior to serving.
For additional fun and spooky Kudos Kitchen Halloween recipes, please click on the following titles for;
- Freaky Frankenstein Rice Cereal Treat (pictured below)
- Brain Food Jello Salad (pictured below)
- Rat Loaf Meatloaf (pictured below)
Below is the printable recipe card for today’s Halloween Boo Berry Pie.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 1 deep dish pie shell
- ½ cup fresh blackberries
- 2½ cups fresh blueberries
- 1 tablespoon fresh orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon almond extract
- 1/8 teaspoon salt
- ½ cup tapioca
- ¼ cup granulated sugar
- 3 tablespoons butter softened
- 1 refrigerated flat pie crust
- 1 large egg
- gel food color red, white, purple, green, orange, black, yellow
Preheat oven to 350-degrees.
In a large bowl, stir together the blueberries, blackberries, orange zest, orange juice, almond extract, salt, tapioca, and sugar.
Pour the berry filling evenly into a deep dish pie crust. Dot the top of the blueberries with the softened butter. Set aside.
Lightly flour a cutting surface and roll or press out a 9″ flat refrigerated crust.
Use a sharp paring knife to cut out your desired shapes. Use a spatula to gently place the shapes on top of the pie filling, moving them around until you’re happy with their placement.
Use a light amount of water to affix the shapes together.
Mix one egg with 1 tablespoon of water in a measuring cup with a pour spout.
Add approximately 2 teaspoons of eggwash into very small cups (cut paper cups work well for this) for each different of gel color you’re using. Mix each color well.
Use a clean paintbrush to paint the details onto each cut pie crust piece. Two coats may be needed for more intense color, if desired. **Note – Make sure to clean the paint brush with clean water between each color change.
Place the pie onto a baking sheet and bake in a preheated oven for (approximately) 60 minutes, or until the juices ooze slightly, and the outer pie crust is golden in color. *Note – if the outer pie crust turns golden too quickly, cover the outer rim of the pie crust with foil.
Cool on a cooling rack. When the pie is completely cool, add the faces to the ghosts and pumpkin with the black eggwash and a small detail brush if desired.
Refrigerate until ready to serve. Serve chilled or at room temperature.
Tools and equipment;
large bowl, wooden spoon, measuring cups, measuring spoons, microplane or zester, baking sheet, paring knife, paper cups or small bowls, paintbrush, detail paintbrush, paper towels, spatula or offset spatula, water bowl.
I sincerely hope you’ve enjoyed today’s fun and freaky Halloween Boo Berry pie as much as I’ve enjoyed bringing it to you!
And NOW for bonus Halloween treats from some of your favorite (and mine) food bloggers:
- Melting Ghost Hot Chocolate from Big Bear’s Wife
- Day of the Dead Mexican Chocolate Cupcakes from Pook’s Pantry
- Devilish Halloween Deviled Eggs from Pastry Chef Online
- Candy Corn Layer Cake from ReciPEAs
- Cauldron Cupcakes from Mrs. Happy Homemaker
- Black Magic Skull Cakes from Sugar Dish Me
- Frankenstein’s Monster Pudding Cups from I am a Honey Bee
- Halloween Sprinkle Cookie Cake from Love and Confections
- Chocolate Dipped Brownie Pops for Halloween from Southern From Scratch
- Creepy Crawly Dirt Cup Pudding Parfaits from 4 Sons R Us
- “Guts” Cinnamon Rolls from A Blender Mom
- Creepy Eyeball Donuts from Daily Dish Recipes
- Mummy Bites from Eat Move Make
- Monkey Brain Bread from Pint Sized Baker
- Halloween Cookie Pizza from Grumpy’s Honeybunch
- Boo Berry Pie from Kudos Kitchen
- Monster Donuts from The Baking Fairy
- Boogeyman Brew from Who Needs A Cape?
- Purple People Eater Thumbprints from The Spiffy Cookie
- Hocus Pocus Halloween Decorated Pretzels from Lady Behind The Curtain
- Black and Orange Cookies from Karen’s Kitchen Stories
- Skeleton Popsicles from A Kitchen Hoor’s Adventures
- Monster Mash Cake from Mildly Meandering
- Graveyard Skillet Brownies from Strawberry Blondie Kitchen
- Blood-Red Pomegranate Margarita from The Redhead Baker
- Halloween Snoballs from The Beard and The Baker
- Halloween Chocolate Cherry Hand Pies from House of Nash Eats
- Halloween Dunkaroo Dip from Savory Experiments
- Bloody Eyeball Cherry Cheesecake Cupcakes from Katie’s Cucina
- Eye Scream Sundae from For the Love of Food
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
I’m also excited to be linking up this post to Pint Sized Baker. Check it out!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!