Blueberry Jack Skellington Pie


Had to make this. It was Sunday, and my birthday, and I wanted to stay in my pajamas. W and I saw this on Instagram and had to make one. We put on some Bowie and did some baking. Beats scooping guck out of a pumpkin.


We had blueberries and saskatoons in the freezer – perfect for dark, brooding eyes. Other than that, it was just a matter of cutting the face with the tip of a knife. I made an uncooked filling, but find that it can wind up tasting starchy – next time I’d cook the filling first, stirring in some fresh blueberries for little pops of juice. Any dark pie filling would work.


How much fun is this? Our new traditional Halloween dinner dessert, after Meat Hand.

Blueberry Jack Skellington Pie


October 31, 2016


Pastry for a double crust pie


4-5 cups blueberries, fresh or frozen

3/4 cup sugar

1/4 cup cornstarch

1 Tbsp. lemon juice

a shake of cinnamon

a pinch of salt

1 Tbsp. butter, cut into bits


1Preheat the oven to 375F.

2To make the filling, combine half the blueberries with the sugar, cornstarch, lemon juice, cinnamon and salt in a medium saucepan set over medium-high heat. Add 1/4 cup water if you're using fresh blueberries. Bring to a simmer and cook, stirring often, for a few minutes or until the berries begin to pop and the mixture thickens. Remove from the heat and stir in the remaining blueberries and the butter.

3Divide the pastry in half, making one piece slightly larger than the other. On a lightly floured surface, roll the larger piece out into a 12-inch circle; transfer to a pie plate and gently fit it in, without stretching. Pour in the filling. Roll out the remaining pastry, making a circle slightly larger than your pie plate. Cut rough holes for the eyes and nose, and make the mouth with the tip of a knife, without cutting all the way through. Transfer to the top of the pie and trim the excess crust around the edge of the pie plate, pinching the pastry together to seal and pressing down all the way around with the tines of a fork.

4Bake for 30 minutes, or until golden. Serves 8.


About Julie

6 comments on “Blueberry Jack Skellington Pie

  1. Nicole
    October 31, 2016 at 1:45 pm

    Happy birthday! Your pie looks awesome.

    • Julie
      November 1, 2016 at 10:10 am

      Thanks Nicole!

  2. Patti
    October 7, 2017 at 11:46 am

    Could you tell me what size pie pan you used?

    • Julie
      October 15, 2017 at 7:31 pm

      Just a standard pie plate! 9 inches, I believe. Not deep dish.

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