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
Heat oven to 425F. 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 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.