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On a lightly floured work surface, roll out the remaining disk of dough to a 12-inch round. Using three sizes of small round cutters, stamp out decorative holes in the dough, leaving a 2-inch border.

Spoon the blueberries in the center of the pastry, leaving a 1 1/2-inch border all around. Fold the pastry border up and over the blueberries, pleating it as necessary.