Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup orange marmalade
2
tablespoons Pillsbury BEST® All Purpose Flour
1/4
teaspoon ground cardamom
2
cups fresh blueberries
1
egg yolk
1
to 2 tablespoons coarse white sparkling sugar
Preparation
Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.
Unroll pie crust in pan. In medium bowl, mix preserves, flour and cardamom. Carefully fold in blueberries. Spoon mixture over crust to within 2 inches of edge. Fold edge of crust over filling, pleating crust as necessary. In small bowl, beat egg yolk with two teaspoons water. Lightly brush crust edge with egg mixture; sprinkle with sugar.
Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.
