Orange Cardamom Blueberry Crostada

• 1 pillsbury refrigerated pie crust, softened as directed on box
• 12 cup orange marmalade
• 2 tablespoons pillsbury best all-purpose flour
• 14 teaspoon ground cardamom
• 2 cups fresh blueberries
• 1 egg yolk
• 1 -2 tablespoon coarse white decorator sugar

1. Heat oven to 425F.
2. Line 15x10-inch pan with sides with parchment paper.
3. Unroll pie crust in pan.
4. In medium bowl, mix preserves, flour and cardamom.
5. Carefully fold in blueberries.
6. Spoon mixture over crust to within 2 inches of edge.
7. Fold edge of crust over filling, pleating crust to within 2 inches of edge.
8. Fold edge of crust over filling, pleating crust as necessary.
9. In small bowl, beat egg yolk with two teaspoons water.
10. Lightly brush crust edge with egg mixture; sprinkle with sugar.
11. Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly.
12. Cool at least 30 minutes before serving.

crust, orange marmalade, flour, ground cardamom, fresh blueberries, egg yolk, sugar

Taken from www.food.com/recipe/orange-cardamom-blueberry-crostada-516372 (may not work)