Blueberry Ghost Mini Pies

Directions

Blueberry Pie Filling

1. Add blueberries, sugar,  water, and lemon juice to a saucepan.
2. Cook over medium heat for 8-10 minutes, or until blueberries are softened, stirring frequently.
3. Stir in cornstarch slurry, mixing until filling thickens.
4. Remove from heat and set aside to cool.

Assembling Ghost Pies

1. Preheat oven to 400 degrees F.
2. Cut 12 ghosts out of pie crust.
3. Using the small end of the round piping tip, cut two eyes out into half of the ghosts. Then using the larger end of the piping tip, cut a mouth. Set these ghosts aside.
4. Add a spoonful of pie filling to the center of the remaining ghosts, then top with the ghosts you cut.
5. Using a fork, gently seal the ends of the pies.
6. Brush pies with beaten egg.
7. Bake for 15-20 minutes, or until golden brown.
8. Remove from oven and let cool slightly.

Vanilla Glaze

1. Add powdered sugar, milk, and vanilla extract to a bowl.
2. Whisk into thin glaze.
3. Brush tops of pies with glaze.
4. Serve immediately.