Go Back

Gluten Free Mixed Berry Pie

The Comfy Cabin
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine American


  • 1 cup sugar
  • ¼ cup cornstarch
  • cup water
  • ½ tsp ground cinnamon
  • 1 tbs lemon juice
  • 1 tbs butter
  • 2 cups mixed berries, frozen
  • 1 gluten free pie shell, frozen


  • Defrost frozen pie shell and mixed berries.
  • Preheat oven to 400°.
  • In a large saucepan, on medium heat, whisk together sugar, cornstarch, water, and butter until smooth.
  • Add 2 cups of mixed berries and stir gently for about 2 mins. on low heat. As soon as the berry filling becomes thick, turn off the heat, and let it cool.
  • Using a slotted spoon, gently scoop the berry filling into the pie shell. Leave any syrup sauce behind. The goal is not to make your pie filling watery.
    TIP: If you wish, you can store the berry syrup in a mason jar for up to 1 week. The syrup can used on pancakes or on top of ice-cream.
  • Place the pie onto a baking sheet pan. Bake for 25 mins. or until crust is golden brown. Remove from the oven and let it cool for about 15 mins.