Preparation Steps

• Preheat oven to 425°F. Prepare a 10 x 15 inch jelly roll pan.
• Let the pie crusts come to room temperature as per package directions, then unroll and place two overlapping in the pan, making sure about 2-3 inches of overhang. Lightly flatten if needed.
• Trim excess dough from the shorter ends with a sharp knife.
• Place excess dough on the longer sides to fill gaps; face rounded edge towards the center. Seal seams with fingers and tuck border edges under.
• On parchment, roll out the third crust into a roughly 11x13 inch rectangle and cut strips ½ to ¾ inch wide. Set aside.
• Mix canned blueberry pie filling, lemon juice, lemon zest, and almond extract in a large bowl.
• Spread the blueberry mixture evenly in the prepared pan.
• Create a lattice top by placing crust strips from the center outward, pressing edges to seal and crimp with a fork.
• Whisk egg and water to make an egg wash. Brush over crust.
• Sprinkle sanding sugar over the crust.
• Bake for 30-35 minutes until golden and filling bubbles.
• Cool completely before slicing and serving.