Preparation time: 10 min • Total Time: 1 hr 5 min • Servings: 6
1 Pillsbury™ refrigerated pie crust, softened as directed on box
½ cup orange marmalade
2 tbsp Pillsbury BEST® All Purpose Flour
¼ tsp ground cardamom
2 cups fresh blueberries
1 egg yolk
1 to 2 tbsp coarse white sparkling sugar
Heat oven to 425°F. Line 15×10-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.
Category: Seasonal Recipes