Heat oven to 400°F. In a large bowl, toss blueberries with sugar and cornstarch. Spray a large cookie sheet with vegetable cooking. Spray a large cookie sheet with vegetable cooking spray. Place open pastry on sheet. Mound blueberries in center, leaving a 1-1/2 border. Lift pastry around edge to come up and over blueberries leaving a 5-inch center uncovered. Pastry will pleat as you bring it over blueberries; press pleats to pastry (so they stay in place). Brush pastry with milk. Sprinkle lightly with cinnamon sugar, taking care to keep sugar off of cookie sheet. Bake 32-35 minutes, on bottom shelf of oven for puff pastry and 28-30 minutes for pie crust pastry. Cool on sheet on wire rack.


Sprinkle pastry with confectioners’ sugar.

* Do not roll out. Open pastry and press seams to close.