Blueberry Tart

Blueberry Tart 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.