Berry Berry Pie

Berry Berry Pie

Made with Ordinary Evelyn’s Sweet Berry Berry Jam

This pie is a celebration of summer berries and homemade goodness. Featuring our small-batch Berry Berry Jam—a sweet, tangy blend of blueberries, raspberries, and blackberries—this recipe brings together rich, vibrant fruit flavor in every slice. It’s the kind of pie that feels like home.

Ingredients

Pie Filling:

  • 1½ cups Ordinary Evelyn’s Sweet Berry Berry Jam

  • 1½ cups fresh or frozen mixed berries (blueberries, raspberries, blackberries)

  • 1 tablespoon lemon juice

  • 1½ tablespoons cornstarch

  • ¼ teaspoon ground cinnamon (optional)

  • Pinch of salt

Pie Crust:

  • 1 box (14 oz) refrigerated pie crusts, or use your favorite homemade recipe

  • 1 egg (for egg wash)

  • 1 tablespoon sugar (for topping)

Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Roll out one pie crust into a 9-inch pie dish. Set the second crust aside.

2. Prepare the Filling

In a medium saucepan over medium heat, combine the Berry Berry Jam with the mixed berries. Stir gently until the mixture is warmed through and begins to bubble (about 3–5 minutes).

In a small bowl, whisk together lemon juice and cornstarch. Stir the mixture into the berries and cook for 2–3 more minutes, until the filling thickens. Add cinnamon and a pinch of salt, if desired.

3. Assemble the Pie

Pour the filling into the prepared crust and spread evenly.
Top with the second crust—either as a full top with steam vents or a classic lattice design.

4. Add Finishing Touches

Brush the top crust with the beaten egg. Sprinkle with sugar for a crisp, golden finish.

5. Bake

Place the pie on the middle oven rack and bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling slightly at the edges.

6. Cool

Allow the pie to cool for at least 2 hours before slicing. This helps the filling set properly.

Notes from Evelyn’s Kitchen

  • Using frozen berries? No need to thaw—just add them directly to the pan.

  • Extra special: Serve with vanilla ice cream or a dollop of fresh whipped cream.

  • To make ahead: Bake and cool the pie, then wrap and freeze. Reheat before serving.

Why We Love It

Every slice of this pie tells a story—from berry-stained fingertips to the smell of fresh-baked crust wafting through the kitchen. The secret? Ordinary Evelyn’s Berry Berry Jam, handcrafted in small batches using our family’s time-honored recipe. It’s not just dessert—it’s tradition, shared one slice at a time.

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