Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

From yours truly, who reminds you that with great pie comes great responsibility...to eat it *BURP* :p

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Well, had a few moments to myself and with the blueberries that I picked recently, time to make this gem!

It comes together very easily, and certainly customizable as well (I mean, you can put any fruit in you like, as long as you take precautions ahead of time)

From: https://www.pillsbury.com/recipes/o.....0-c2dd9b4b33d6

* Optional ingredients

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 (used nutmeg and cinnamon instead)
2 cups fresh blueberries
1 egg yolk
1 to 2 tablespoons coarse white sparkling sugar
* Squirt (1/2 teaspoon) of lemon juice
* shaved almonds

Steps

1 Heat oven to 425°F. Line 15x10-inch pan with sides with parchment paper.

2 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.

3 Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly. Cool at least 30 minutes before serving.

~ The squirt of lemon is really just in there to balance all of the sweetness.
~ Since I used convection bake, I only needed 20 minutes to cook this; your times may vary depending on your own oven.

** The flour IS important to add in, to prevent the pie from "bleeding" all over the place. I have seen other recipes use corn starch or tapioca flour, but you want to go easy with those since too much can make the filling "gluey".

Enjoy!