1. In a bowl, mix flour and salt. Cut in chilled coconut oil until mixture is crumbly.

2. Add cold water 1 tbsp at a time, mixing until dough forms. Wrap and chill for 30 minutes.

3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

4. Roll chilled dough on a floured surface to ¼” thickness. Cut out 16 ghost shapes using a cookie cutter.

5. In a small bowl, combine blueberries, sugar, lemon juice, and cornstarch.

6. Place 8 ghost cutouts on the baking sheet. Spoon 1–2 tsp filling onto each. Top with remaining cutouts and seal edges with a fork.

7. Brush each hand pie with plant-based milk. Bake 18–22 minutes until golden.

8. Cool on a wire rack. Whisk powdered sugar with lemon juice or plant milk until smooth; drizzle over pies.