2 cups of all purpose flour
2 TBLS corn starch
Pinch of salt
3/4 cup cold vegan butter
Mix flour, corn starch, and salt in a large bowl.
Cut in cold butter.
Add in as much water as needed to get the right feel.
Knead for a minute to mix, then roll out to be 1/8″ thick
Cut into rectangles
1 (heaping) cup of blueberries. Can be frozen or fresh.
1 TBLS lemon zest
1 tsp sugar
1 TBLS corn starch
Bring blueberries, lemon zest, and sugar to a boil.
Mix corn starch with a little water and add to the blueberries to thicken the sauce
1 TBLS of the filling
1 cup powdered sugar
1 TBLS plant milk
Place 1-2 Tablespoons of filling in the center of the rectangle
Wet the edges. Place another rectangle on top. Using a fork, press the edges sealed.
Poke a few holes in the top.
Brush top (optional) with some vegan butter
Bake at 350 degrees for 25 minutes