I’m a huge fan of blueberries, and this recipe couldn’t be easier! Just grab some fresh blueberries and a Pillsbury pie crust, and you’ve got a delicious homemade dessert in no time. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch. So simple, so tasty, and packed with goodness!
1 lb fresh blueberries
1 Pillsbury™ refrigerated pie crust, softened as directed on box
ice cream or whipped cream, if desired
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.
Blueberry pie filling can be used instead of the fresh blueberries. Spoon the filling over the crust and bake 30 minutes in the preheated oven.
For a twist on this simple blueberry tart, you can either mix the berries with the grated peel from 1/2 lemon or with 1/2 teaspoon ground cinnamon.
enjoy
Tags…
Apples Artichoke Autumn Avacado Beans Beef Blueberries Cake Chicken Chocolate Cookies Corn Dessert dinner Eggs Faith Fall Hoagie home-decor Italian Sausage Lemon Decor Melaleuca Mexican Muffins Oatmeal Onion Pasta Pie pizza Pork Potatoes Pumpkin Rice Salad Sauce Sausage Slow-Cooker Soup Strawberries Summer Turkey Vegetable
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