Three-berry Turnovers

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3/4 cup blueberries
• 3/4 cup blackberry
• 1/2 cup market pantry® raspberry jam
• 1 (14.1-ounce) package ready-to-unroll refrigerated pie crust
• 1 large egg, beaten
• 1 teaspoon sugar

Recipe

• 1 preheat the oven to 375 degrees f. line a baking sheet with parchment paper.
• 2 in a medium bowl, stir together the blueberries, blackberries, and jam.
• 3 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.
• 4 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.
• 5 cut 3 slits in the top of each pie. brush the tops with the egg and sprinkle with the sugar.
• 6 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.