Skeleton Pies
October 1, 2021


  • 2 pack of shortcrust pastry (ready rolled ideally)
  • 4 cups of fruit, we used blackberries as they were in season
  • 1/2 cup caster sugar
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • ½ tsp cinnamon
  • ¼ tsp almond extract
  • 4 tbsp cornflour
  • 1 tbsp butter


  1. Mix the fruit with the sugar, lemon juice and zest, cinnamon, almond extract and the cornflour in a bowl. Make sure the berries are completely coated and leave to sit for 30minutes.
  2. Preheat your oven to 200°C / gas mark 6.
  3. You can use either a medium pie dish or a couple of smaller ones. Butter the base and sides of the dish and line it with one of the pastry packs and push it into the base and sides. Let some of the pastry hang off the sides so it doesn’t shrink when baking. Chill it for 30 minutes. 
  4. Meanwhile, take the other sheet of pastry and cut out the skeleton eyes and cut the mouth out. 
  5. Spoon the fruit mixture into the chilled pastry dish. 
  6. Gently lift the other sheet of pastry with the cut-out design over the top of the dish. 
  7. Push the pastry top into the pasty bottom along the sides of the dish. Cut off the excess pastry from the sides.
  8. Bake in the middle of the oven for 60 minutes, you may need to cover with foil towards the end if you’re worried about burning. 
  9. Remove from the oven and leave to cool. 
  10. Enjoy!