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2.) Scoop out the blueberry filling into a clean mixing bowl.

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4.)  Ad the new mixture of blueberry and basil into the pie crust being sure to spread evenly.

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3.)  Add  4 - 6 oz. of Gourmet Garden's "Italian herb"  stir-in paste.

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5.)  Chop Excess pie topping from the piece that was removed from the top of the pie.  For best results chop each piece within 1/2 inch by 1 inch.

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1.)  Cut the top off of a frozen Blueberry  pie but make sure to keep the top  for a later step.

6.) Apply chopped  topping pieces onto the top of the pie being sure to distribute evenly.

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7.) Generously apply an egg-wash to the crust and chopped topping pieces.

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8.) Bake at 425 degrees for 40 to 45 min. Watch for the pie to get a perfect golden brown.

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9.) Enjoy your new creation.

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Here is one way Erin added the love!

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