1. In a large bowl combine gluten-free flour, sugar, and salt.

2. Cut in cold butter until mixture resembles coarse crumbs, then add ice water a tablespoon at a time until dough forms.

3. Divide dough in half, wrap in plastic, and chill for 30 minutes.

4. On a lightly floured surface, roll one portion of dough to 1/8-inch thickness and use a ghost-shaped cutter to cut matching top and bottom pieces.

5. In a medium bowl, toss blueberries with lemon juice and cornstarch until coated.

6. Place bottom dough pieces on a parchment-lined baking sheet, add 1–2 tablespoons of blueberry filling to each, then top with second dough piece.

7. Crimp edges with a fork, cut small vents or eye shapes, and brush each pie with beaten egg.

8. Bake at 375°F (190°C) for 18–22 minutes until edges are golden and filling bubbles.

9. Let pies cool for 15 minutes before glazing.

10. Whisk powdered sugar with milk and a splash of lemon juice until smooth, then drizzle over cooled pies.

11. Serve warm or at room temperature. Enjoy!