Pour the fresh blueberries into the piecrust.
Whisk together eggs and milk in a separate bowl and pour the mixture over the spinach mixture in the piecrust.
Roll out the top half of the piecrust, and secure it to the sides of the bottom crust.
Lay the folder on a firm surface like a table or counter, and roll over it with the rolling pin, as though you were rolling out a piecrust.
In turn, these little pockets of fat will, as the piecrust cooks, create the flaky layers that make the difference between a passable pie and a great and delightful pie.