Crust
Ingredients:

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

Filling

Ingredients:

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

Frosting

Ingredients:

1 TBLS of the filling

1 cup powdered sugar

1 TBLS plant milk

Sprinkles (optional)

Assembly

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

Add frosting.