Defrost the pie sheet as per directions.
Preheat the oven to 350 F.
On the pie plate, place the pie sheet and use a fork to make holes on the pie sheet.
In a sauce pan, add in blueberries, lemon zest, lemon juice, rosemary, sugar and vanilla extract. Cook it for 10 mins.
Pour the blueberry mixture on the pie plate.
With the pie sheet scraps create a design on top of the pie.
In a bowl, break an egg and whisk it. Using a pastry brush, brush the egg wash on the pie sheet.
Optional: Sprinkle some turbinado sugar for a crispy crust.
Bake in the oven for 50-60 mins or until the crust is golden brown.
Serve with whipped cream and vanilla ice cream!
