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Ingredients
- 34 cup blueberries
- 34 cup blackberry
- 12 cup Market Pantry Raspberry Jam
- 1 (14.1-ounce) package ready-to-unroll refrigerated pie crust
- 1 large egg, beaten
- 1 teaspoon sugar
Method
- Preheat the oven to 375 Degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, stir together the blueberries, blackberries, and jam.
- Unroll the pie crusts and trim the edges to form two 8-inch squares; reserve the trimmings for another use.
- Cut each square in quarters to form eight 4-inch squares.
- Place on the prepared pan.
- Spoon a line (scant 1/4 cup) berry filling on one side of a square, leaving a 1/2-inch rim.
- Brush the rim with the egg.
- Fold the dough over to enclose the filling and form a rectangle.
- Pinch the edges together, then seal the edges with a fork.
- Repeat with the remaining squares and filling.
- Cut 3 slits in the top of each pie.
- Brush the tops with the egg and sprinkle with the sugar.
- Bake until golden brown, about 25 minutes.
- The berry filling may bubble out.
- Transfer to a wire rack to cool.
- Serve warm or at room temperature.
