Go Back
+ servings
Hauntingly Delicious Boo Berry Pie - kudoskitchenbyrenee.com
Print Recipe
5 from 17 votes

Boo Berry Pie

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.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 140kcal

Ingredients

  • 1 deep dish pie shell
  • ½ cup fresh blackberries
  • cups fresh blueberries
  • 1 tablespoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • 1 teaspoon almond extract
  • 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

Instructions

  • Preheat oven to 350-degrees.

To make the pie:

  • 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. 

To make the decorated crust:

  • 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 paintbrush 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.

Video

Notes

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.

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 84mg | Fiber: 1g | Sugar: 12g