1 package premade refrigerated pie crust or homemade pie crust
½ cup orange marmalade
¼ to ½ teaspoon ground cardamon
2 cups fresh blueberries
2 to 3 tablespoons all-purpose flour
1 egg yolk
1 to 2 tablespoons coarse white sugar
Instructions
Heat oven to 425F (220C). Line a rimmed 15 x 10-inch pan (or cookie sheet) with parchment paper.
Unroll pie crust in pan/cookie sheet.
In a medium bowl, mix orange marmalade, cardamon and flour. Carefully fold in blueberries.
Spoon mixture over crust to within 2 inches of the edge. Fold the edges of the crust over the filling, pleating the crust as necessary.
In a small bowl, beat the egg yolk with 2 teaspoons of water. Lightly brush the edge of the crust with egg mixture. Sprinkle the crust with coarse white sugar.
Bake crostata 16 to 24 minutes or until crust is golden brown and the filling is bubbly. Cool at least 30 to 45 minutes before serving.
