Possible Toppings: ice cream, crème fraiche, sour cream with sugar.
Preheat oven to 400 F. Bake pie crust for 10-12 mins until golden brown. Set aside to cool.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside.
In a medium sauce pan, add blueberries and sprinkle with sugar. Cook over medium heat for 5-6 minutes, stirring occasionally until blueberries have softened and released their juice. Toss immediately with perogies.
Crumble the pie crust and line the bottom of a 9 inch round pie pan with half the pie crust crumble.
Add the perogies to the pie pan and top with remaining pie crust crumble.
Top with ice cream, crème fraiche or sour cream with sugar.
*Use any of the dessert Pelmen Foods perogies for this recipe.