- Serving Size:   10
- Weight Watcher Points:   15
- ... Ingredients Loading
Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap.Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.Meanwhile, mix the blueberries with the following 5 ingredients and set aside.Preheat the oven to 425 degrees F. Move to racks to a lower and middle position.Flour a work surface and roll out one disk of dough in a 12 inch circle. Fold the dough over the rolling pin to transfer it to a 9 inch pie pan. Repair any cracks.Crimp or pinch the edges.
Bake another 35-45 minutesuntil the crust is golden brown and the blueberry filling in bubbling. If the pie crust browns too quickly, cover it with foil.Once out of the oven, resist the urge to cut into the pie and have a slice. The pie needs to cool to room temperature for the filling to thicken up! It usually takes about 2 hours!