Prepare the Blueberry Filling

1. In a small pot, combine blueberries, sugar, a pinch of salt, and lemon juice. Cook over medium heat until berries start to burst.
2. Stir in cornstarch mixed with a small amount of water and keep stirring until the mixture is glossy and thick.
3. Remove from heat and allow to cool.

Prepare the Puff Pastry

1. Thaw puff pastry in the fridge. If thawed on the counter, keep an eye on it to ensure it remains cool.
2. Flour the counter and roll the pastry to smooth seams. Cut into hand-shaped rectangles.

Assemble the Ghost Hand Pies

1. Cut two matching hand shapes for each pie. Place a small amount of cooled blueberry filling on the bottom shape.
2. Add the top hand shape and press edges together, crimping with a fork. Add little lines for ‘knuckles’ if desired.

Bake the Hand Pies

1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Brush tops lightly with plant milk and cut small slits for steam.
3. Bake for 18 to 24 minutes until golden and puffed.
4. Let cool on the tray before moving.

Make the Lemon Glaze

1. Mix powdered sugar with lemon juice until thick but drizzle-friendly.
2. Once pies are cool, drizzle glaze over them.