1. In a small saucepan over medium heat, combine blueberries and coconut sugar. Cook until berries release juice and sugar dissolves.

2. If filling is too thin, stir in cornstarch and cook 1–2 minutes until thickened. Remove from heat and let cool.

3. In a large bowl, whisk gluten free flour and salt. Cut in cold vegan butter until mixture resembles coarse crumbs.

4. Gradually add plant milk, one tablespoon at a time, until dough holds together without being sticky.

5. Divide dough in half, wrap each in parchment paper, and chill in refrigerator for 30 minutes.

6. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

7. Roll out one dough portion between parchment to 1/8-inch thickness. Use a ghost-shaped cutter to cut 12 bottom shapes. Repeat with second dough portion for tops.

8. Place bottoms on the baking sheet. Spoon 1–2 teaspoons of cooled blueberry filling onto each, leaving a small border.

9. Top each with a second ghost shape. Press edges with a fork to seal. Use a skewer or straw to poke two small holes for “eyes.”

10. Bake for 18–22 minutes until edges are golden and crisp. Cool on a wire rack.

11. In a bowl, whisk powdered sugar and lemon juice until smooth. Brush glaze over cooled pies. Decorate with candy eyes or sprinkles if desired.