*This is my husband’s all time favorite pie! My mom was sweet enough to learn how to make it gluten free so we could all enjoy it with him. Thanks mom! This is a picture of all our amazing gluten-free pies (only a couple weren’t) that we enjoyed last Thanksgiving. I can’t wait for this Thanksgiving!!!) I chose this pie crust because let’s face it, on Thanksgiving or the day before you are so stressed already that the last thing you want to do is be preparing more than you have too. There are many of us who eat gluten free in my family and we just LOVE this pie crust. We use it in all our recipes.
1 box Gluten Free Pantry pie crust (makes 4, 8-inch crusts)
1 (16 oz.) bag of frozen, organic boysenberries
1 (8 oz.) bag of frozen, organic raspberries
1 (8 oz.) bag of frozen, organic blueberries
1 3/4 c. raw sugar
1/2 c. cornstarch
*In a bowl, combine all frozen berries. In another bowl, combine sugar and cornstarch. Mix in berries to cornstarch. Prepare pie crust following the directions on the box. Spoon into pie crust. Top with another pie crust. Make slits in a couple of places then bake 40-45 minutes at 425 degrees.