Crustless Blueberry Pie – 🫐💜💙 A FAST, no-mixer, crustless pie that’s perfect for summer entertaining, picnics, or potlucks! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!
Table of Contents
This is a super easy, no-mixer blueberry dessert that’s perfect for last-minute summer entertaining. It’s the type of pie you’d bring to a potluck or picnic to share. Casual but so tasty.
I don’t have a lot of pie recipes on my blog compared to other desserts because I hate making pie crust. This no-crust blueberry pie is a total winner because no pie crust is needed and you save those empty pie crust calories for a better use. Like for other empty calories, such as wine and cheese.
You don’t have to break out your mixer either, which is always nice.
What Does a Crustless Pie Taste Like?
I wouldn’t call the texture totally pie-like, but I also wouldn’t call it as light as cake. Somewhere in between cake and a blondie with a little bit of the gooiness of pie because I underbaked it just a smidge.
The ingredients and ratios are very similar between the pie and my no-fail blondies recipe, except that the pie recipe has granulated sugar and 2 eggs, whereas blondies have brown sugar and 1 egg.
The edges are chewier with a more tender and gooey interior. If you want it firmer, bake it longer. I sprinkled sugar on top before baking and it adds a tiny bit of crunch, which I relish.
Ingredients in a Crustless Blueberry Pie
To make this simple blueberry pie recipe without a crust, you’ll need:
- Granulated sugar
- All-purpose flour
- Cinnamon
- Salt
- Butter
- Eggs
- Vanilla extract
- Eggs
- Almond extract
- Blueberries
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Crustless Blueberry Pie
Homemade blueberry pie couldn’t be simpler! Follow the following steps:
- Whisk together the wet and dry ingredients in separate bowls.
- Then, carefully stir in the blueberries (the batter will be quite thick).
- Sprinkle a handful of blueberries and some sugar on the pie before you bake it.
- You’ll know when the fresh blueberry pie is finished baking when the edges are set and a toothpick inserted in the center comes out clean.
Topping Ideas
I like to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream, but both are optional!
Recipe FAQs
This recipe is adapted from my Crustless Cranberry Pie that I fell in love with and made over and over before Christmas, and this crustless blueberry pie was no exception — love at first bite. I had such great luck using fresh cranberries and never tinkered with frozen.
So when I read the note I wrote to myself in my planner back in December, and that I should make this recipe in June, I immediately reached for fresh blueberries. And then I made it again with strawberries.
You’re probably fine to make this dessert with frozen blueberries, but do NOT thaw them before adding to the batter. Toss them with a spoonful of flour (they release extra moisture as they bake) and add 10ish minutes to the total bake time. I’m just guessing though, as I’ve only ever used fresh berries.
I kept this crustless blueberry pie super simple, but I bet you could mix in other fresh berries if desired.
If you don’t have a glass pie plate on hand, you can use an 8-inch round cake tin instead. If it looks like the blueberry pie filling is too much for your substitute pan, omit a little so the pie doesn’t overflow in the oven.
I prefer to underbake my homemade blueberry pie slightly (35 minutes) for a more gooey center, but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
Note that I used a glass pie plate to make this recipe. If you use a metal baking dish, the bake time may vary because metal conducts heat better than glass.
Storage and Make-Ahead
At room temp: Store airtight for up to 5 days.
In the freezer: Cool completely before storing airtight for up to 3 months. When ready to eat, thaw on the counter.
Make ahead: This no-crust pie keeps well at room temperature for a few days, so feel free to make it a day or two before you plan on serving it.
Recipe Video Tutorial
Love Crustless Pies? Try These Next!
If you hate making pie crust as much as I do, make sure to try one of these crustless pie recipes next:
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Crustless Blueberry Pie
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract, or to taste
- ½ to 1 teaspoon almond extract, or to taste
- 2 cups plus 1/4 cup fresh blueberries, divided (I have only made with fresh and cannot comment on using frozen)
Instructions
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
- Ad the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don’t overmix.
- Add 2 cups blueberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup blueberries over the top.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Notes
- I prefer to underbake slightly (35 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted June 22, 2018 and republished June 23, 2021 with updated text.
Is the almond extract necessary? I want to make this today, but I’m out of almond extract :(
It’s not absolutely necessary but does add extra flavor that I really enjoy.
I agree, the almond extract is very nice
I didn’t have any almond either so I substituted lemon extract and it was delicious!
Lemon extract would be great with blueberries I’m sure!
I want to make this for a family gathering . Is it possible to double the ingredients and bake it in a 10 inch pie plate ?
10 inches would not be big enough to hold all the batter if you double the recipe. That’s only 1-inch bigger than what I make it in. You would need to use 2 pie plates if you double the recipe.
Do you think small diced peaches would work as a blueberry substitute? I can’t WAIT to try this unique recipe! You turned me into a bar dessert fan with your Blondie recipes, so I am excited to try this one since it is similar!! ❤
I think peaches would be fine. I’ve made it with strawberries too and that was good. Glad you’re a bar dessert fan now too :)
I made this last night it was so good! I was going to see if I could cut it in half and make it just for me but ended up following recipe exactly and brought some to work. Everyone loved it!
Thanks for the 5 star review and glad you and your coworkers loved it!
Have you tried it with Splenda? My husband is a diabetic but loves blueberries and I thought might be a possible treat if I could do the substitution.
I’ve only made it as written. I know they do have those splenda baking blends. You could always try that and see how it goes.
Any difference is subbing blackberries or raspberries for blueberries?
I’ve only tried with blueberries, strawberries, and cranberries but I’m sure other berries would be fine.
be careful with the strawberries. they exude a lot of moisture when mixed with sugar. and may keep the pie from becoming solid.
I actually have made this with strawberries and didn’t find there to be a ton of difference between strawberries and blueberries. Both can be pretty juicy.
This looks like an easy, delicious dessert! I am going to make it for a fourth of July party I am going to.
I may try blueberries and strawberries together for a patriotic red, white and blue! :-)
That definitely sounds patriotic and great! I have made it with strawberries as well and it’s so tasty!
I substitute frozen berries all the time when they’re not in season. It works perfectly as long as you put the berries in frozen or else you end up with purple or pink cake!
There are some recipes where I use frozen berries and they work great. Other recipes, it’s not always the same and the results aren’t as good. I haven’t tested this recipe with frozen.
I hate making pie crust so I’m super excited about this recipe! :)
You will love it! And no pie crust necessary :)
I made this yesterday! It was loved by all. And today for at least the umpteenth time I made your french cookie cake. The thing is you create very good things with almond extract. Do you know any European pastry you can simplify for your readers?
Thanks for trying this recipe and glad it was loved by all!
I just had to look up the French cookie cake. I am glad that it’s a repeat winner for you!
European pastries…honestly, I am not really into ‘fancy’ pastries because for me they tend to be dry no matter what bakery or where I buy them so I don’t have a big desire to recreate them. Sorry! But if you have a specific dessert or recipe that you want, let me know and I can see if I think it’s do-able.
I can’t find a French Cookie Cale recipe. Could you please share the recipe?
Thanks so much.
This sounds perfect. I bake for my grandchildren and plan to make this using diced fresh strawberries. Thanks for a great and easy recipe.
I actually just made it using strawberries this week. Turned out great!
can I use almond flour instead of ap
no
I know that there are blends but I was wondering if you or anyone following the recipes had ever substituted Coconut or Almond flour for the regular flour and if the other ingredients had to be adjusted when using those flours?
Saw your reply but already had this ready..So why doesn’t Almond flour work in this recipe?
Thanks
There is no gluten in either almond or coconut flour and also coconut flour is highly absorbant and will suck the living daylights out of any water or moisture in any recipe and you need to take that in mind when you bake with it. I would google this topic and start researching since it’s a complicated and vast topic.
I made this today using King Arthur measure for measure gluten free flour and it’s great! My son is so happy to have a dessert that he can enjoy!
Glad this worked out great with the KA GF flour, measure for measure. Great to hear that! Glad your son can enjoy this!
suggestions for bake time using 8×8 glass dish?
Probably not much of a difference but I haven’t tested it so cannot say for sure.
LOL how can you lose your beaters ? I wash my mixer bowl & my beaters and dry them and put the beaters back in the bowl, and then put the mixer,bowl and the beater away, all together… so my beaters are always with my mixer…..try this and see if it works for you, it works for me and I have never lost a beater…..
Loving these Blueberry recipes…..the crustless blueberry pie is the first one I am going to make…..I hate making pie crust too….lol
Thanks for some great recipes….
I have moved 10 times in the past 15 years, give or take, and believe me they do get lost in the shuffle.
Enjoy the pie!
Yay for no mixer! Ours is literally always missing a beater whenever it’s go time. Love any and all fresh blueberry recipes — can’t wait to try it!
Lol about the missing beaters…I have been there too :)
Fresh blueberries sound so good in this–and so does a scoop of vanilla bean ice cream!
I love the sound of vanilla bean ice cream with this! Great idea!