Ingredients
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All-purpose flour, for dusting
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1 (15 oz) box refrigerated pie crust
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1/2 cup strawberry preserves
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2 tsp vanilla extract
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2 tbsp heavy cream, divided
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Candy eyeballs, as needed
Steps
1
Preheat oven to 400°F. On a lightly floured surface, use a rolling pin to roll out 1 pie crust to a 10x12-inch rectangle. Cut into 8 equal-sized rectangles. Roll out second pie crust and cut into ½-inch strips.
2
In a small bowl, whisk together the strawberry preserves and vanilla. On a parchment-lined baking sheet, arrange dough rectangles. Spread 1 tbsp strawberry mixture onto each rectangle, leaving ½-inch border. Brush edges with some of the cream.
3
Place dough strips over strawberry filling, crisscrossing diagonally and overlapping to resemble a mummy. Crimp edges with a fork to seal and trim excess dough as needed. Brush the dough strips with remaining cream. Bake 10–12 min., until golden brown. Let cool. Place candy eyeballs on cooled mummies, using a little water to help them stick if needed.
Tips
You can find candy eyeballs online or in craft stores. You can also pipe white and black dots with colored gel tubes.
