Ingredients
1
lb fresh blueberries
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Ice cream or whipped cream, if desired
Preparation
Heat the oven to 425°F. Rinse blueberries; spread on tea towel or paper towels and pat to dry.
Unroll pie crust in ungreased 11-inch tart pan; press gently against bottom and side. Add blueberries to pan; spread evenly.
Bake 30 minutes or until crust edge is golden brown. Remove from oven to cooling rack; cool 3 to 5 minutes before cutting into wedges. Serve with ice cream.
