- 1 lb fresh blueberries rinsed and patted dry
- 1 refrigerated pie crust dough (see note)
Preheat oven to 425°F.
Place the pie dough in a 11-inch tart pan. Press it into the bottom and sides of the pan. Place the blueberries in the tart pan and spread them into an even layer.
Bake the tart for 30 minutes or until the edge of the crust is golden brown. Cool the tart for five minutes. Slice and serve with ice cream or whipped cream, if desired.
- For this tart, you will need a tart pan* which has a removable bottom.
- For the dough, follow the instructions listed on the package for softening it.
- Recipe source: Pillsbury
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