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.
I love this recipe. I’ve made it several times and it always turns out perfectly. I’ve also made individual muffins and they are perfect for lunch boxes. Thank you for sharing.
Thanks for the 5 star review and glad it is always a winner and that you’ve been able to make it as muffins, too!
great idea !!
The crustless pie have you tried other berries like strawberries or blackberries or cherries?
Yes https://www.averiecooks.com/crustless-fresh-strawberry-pie/ and there is a Cranberry version too for when those are in season.
I made this on Sunday…it was delicious. I don’t have a 9 inch dish so I ended up using a 10 in inch pie dish. I did a recipe and a half. It was a full pie. I had to bake it for about 45-50 mins. It was still gooey in the middle. Next time I think I will do the single recipe in the 10 inch pan to make it a little thinner of a pie. How long would you suggest I bake the pie using a 10 inch pan? Would you still bake it at 350 but maybe more like 30 – 34 mins?
I made this on Sunday…it was delicious. I don’t have a 9 inch dish so I ended up using a 10 in inch pie dish. I did a recipe and a half. It was a full pie. I had to bake it for about 45-50 mins. It was still gooey in the middle. Next time I think I will do the single recipe in the 10 inch pan to make it a little thinner of a pie. How long would you suggest I bake the pie using a 10 inch pan? Would you still bake it at 350 but maybe more like 30 – 34 mins?
Baking time is always going to depend on the situation at hand. How juicy the berries are, how humid is your climate, does your oven run on the cool or hot side, etc.
Bake until done (not gooey) and don’t worry what the clock says.
Made this yesterday, using frozen blueberries. Turned out great, just dusted the frozen berries with flour. Was a hit in our house, will be making again, didn’t last long.
Made this yesterday, using frozen blueberries. Turned out great, just dusted the frozen berries with flour. Was a hit in our house, will be making again, didn’t last long.
Thanks for the 5 star review and glad this was a hit!
I made this for dessert tonight. I halved the recipe, and bakes it in a small oval dish. It was fantastic!! I also tossed in a few white chocolate chips. Absolutely divine.
I made this for dessert tonight. I halved the recipe, and bakes it in a small oval dish. It was fantastic!! I also tossed in a few white chocolate chips. Absolutely divine.
Thanks for the 5 star review and glad this was divine!
I think you forgot the link to the video you said you had of you preparing the crustless pie. I searched high and low on this page for it but couldn’t find it.
It floats within the post as you scroll, it’s supposed to scroll with you or off to the lower right corner. I can see it.
Thanks for your response, Averie. I had a sneaking suspicion the problem was with the browser I was using. When I switched to a different browser, I saw the floating video box and was able to view it. Thanks!
Ok great!
1 cup of sugar to 1 cup of flour sounds like it would be too sweet. Does it need the entire cup of sugar?
For me, yes because berries can be tart.
This has tons and tons of positive reviews as written. I would go with 1 cup.
Hello, can you make this using canned blueberry filling?
No. It is not the texture you’re looking for here and it will be too sweet.
A recipe that would work with pie filling would be this “Puff pie” as my family calls it. It was a recipe my grandmother clipped one time. Very simple
1 cup milk
2 eggs
1/2 cup biscuit mix
1/4 cup sugar
1/2 tsp. vanilla extract (you could sub 1/4 tsp lemon extract or some lemon zest with blueberry)
2 tbsp. butter, softened
1 can pie filling
Preheat oven to 400. Place all ingredients except pie filling in the blender and blend on high speed for 15 seconds (or 1 minute with mixer). Pour into a well greased 10-inch pie pan. Spoon pie filling over the top. Bake for 25 to 30 minutes or until golden brown.
Thanks for sharing. I have something after you mentioned Bisquick that also uses it https://www.averiecooks.com/blueberry-pancake-breakfast-squares/ Same concept, different execution. But it jogged my memory.
I have left a comment before on the crustless blueberry pie. This recipe is a winner! I have been making for 2 years and everyone loves it! So easy and I have used chopped apples and I have used fresh peaches and I have used canned peaches! It always comes out perfect! I have also doubled it and baked in a 9×13 pan! Thank you! This is now my go to recipe for church. If I did not make this at church people would be disappointed! My husband and my son also love it!
I have left a comment before on the crustless blueberry pie. This recipe is a winner! I have been making for 2 years and everyone loves it! So easy and I have used chopped apples and I have used fresh peaches and I have used canned peaches! It always comes out perfect! I have also doubled it and baked in a 9×13 pan! Thank you! This is now my go to recipe for church. If I did not make this at church people would be disappointed! My husband and my son also love it!
Thanks for the 5 star review and glad it is a real winner and you’ve been making it for a couple years now!
Good to know about chopped apples and fresh/canned peaches, too! As well as the 9×13 working by doubling the recipe. Great info!
Can you use regular salted butter instead of unsalted?
Ummm not sure. It could turn a bit too salty possibly. You’d have to know that going in before trying…
I used salted butter and just left out the 1/4 tsp salt and it turned out delicious and not too salty at all.
I followed the directions exactly and this was one of the best desserts I’ve ever made. My husband is not a blueberry fan and he raved about the flavor and texture. Thanks for a great recipe.
I followed the directions exactly and this was one of the best desserts I’ve ever made. My husband is not a blueberry fan and he raved about the flavor and texture. Thanks for a great recipe.
Thanks for the 5 star review and glad this was one of the best desserts you’ve ever made and even your non-bb loving husband loved it! Wonderful!