oven to 450 F.
1 pie crust from package on a flat surface.
Unfold; sprinkle one side with flour. Place
in a 9-inch tart pan with a removable bottom
or 9-inch pie plate. Press dough into pan;
trim. Using a fork, pierce sides and bottom
of crust. Bake until golden brown, about
10 minutes. Cool on a wire rack.
a medium bowl, using a wire whisk, combine
pudding, coconut milk and milk; let stand
until thickened, about 10 minutes.
1/2 cup blueberries in cooled pie crust.
Spread thickened pudding over blueberries;
top with remaining 1-1/2 cup blueberries.
Refrigerate until cold, about 2 hours.
omit coconut milk and use a total of 1-1/2
1 (9-inch) tart 6 to 8 portions