Make the Pie Dough: In a mixing bowl, whisk together flour, salt, and sugar. Cut in vegan butter until crumbles form, then gradually add ice water to form a dough. Chill for 30 minutes.

Prepare the Blueberry Filling: Combine blueberries, sugar, cornstarch, lemon juice, and vanilla in a saucepan. Cook until blueberries burst and mixture thickens. Cool the filling.

Roll and Cut Dough: Preheat oven to 375°F. Roll out dough, cut out ghost shapes using a cookie cutter, and place them on a lined baking tray.

Assemble the Pies: Add blueberry filling to half the ghost cutouts, then place a second cutout on top, pressing edges to seal. Crimp edges with a fork.

Decorate and Bake: Brush the tops with plant-based milk. Bake for 18 to 22 minutes until golden. Cool and decorate faces with chocolate chips or icing.