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.
OMG is all I can say this crustless blueberry pie is amazing . I make this often and every person loves it . So easy I am about to make the strawberry version for the first time.
Thank you so much for the recipe.
OMG is all I can say this crustless blueberry pie is amazing . I make this often and every person loves it . So easy I am about to make the strawberry version for the first time.
Thank you so much for the recipe.
Glad it turned out amazing and everyone loves it! Hope you enjoy the strawberry version too!
I make something similar using blackberries when in season. I use brown sugar in place of the white sugar sprinkled on the top. I also bake it in an oblong pan (an Entemann’s foil danish pan) and serve it for breakfast. Delicious. I cant wait to try it with blueberries!
I used frozen berries, so it took quite a bit longer but didn’t burn. Delicious and so easy! I imagine almost any fruit would work.
I’m tracking nutrition in MyFitnessPal, and I entered this recipe manually. It came out to almost 100 calories more per serving! Just a heads up to anyone else, and wondering if anyone has some insight?
I used frozen berries, so it took quite a bit longer but didn’t burn. Delicious and so easy! I imagine almost any fruit would work.
I’m tracking nutrition in MyFitnessPal, and I entered this recipe manually. It came out to almost 100 calories more per serving! Just a heads up to anyone else, and wondering if anyone has some insight?
Thanks for the 5 star review and glad it turned out great with frozen berries! Yes I have made it with almost every fruit out there and always great.
I made this in an 8×8 dark metal baking pan using frozen blueberries tossed in some cornstarch, and adding more vanilla extract because I didn’t have almond extract. I set it at 350F but it was still gooey at 40 minutes, so I increased the temperature to 375F. Once cooked, it was the most delicious blueberry pie I’ve ever had! I’d make this again, but maybe at 375F for a metal baking pan lined with parchment paper. Thank you for the recipe!
I made this in an 8×8 dark metal baking pan using frozen blueberries tossed in some cornstarch, and adding more vanilla extract because I didn’t have almond extract. I set it at 350F but it was still gooey at 40 minutes, so I increased the temperature to 375F. Once cooked, it was the most delicious blueberry pie I’ve ever had! I’d make this again, but maybe at 375F for a metal baking pan lined with parchment paper. Thank you for the recipe!
Thanks for the 5 star review and glad it was the most delicious blueberry pie you’ve ever had!
Easily one of the best desserts I’ve had in a long time. I had to make two changes because of what I had on hand. I used lemon extract instead of almond. I used salted butter so I left out the 1/4 salt. It turned out so good. I worried it might be too sweet but it wasn’t.
Easily one of the best desserts I’ve had in a long time. I had to make two changes because of what I had on hand. I used lemon extract instead of almond. I used salted butter so I left out the 1/4 salt. It turned out so good. I worried it might be too sweet but it wasn’t.
Thanks for the 5 star review and glad it’s easily one of the best desserts you’ve had in a long time!
So delicious! One of my summertime favorites! I serve it with Lemon ice cream…yum!!
So delicious! One of my summertime favorites! I serve it with Lemon ice cream…yum!!
Thanks for the 5 star review and glad this is one of your summertime faves!
Good morning greetings from Ecuador 🇪🇨
his recipes are spectacular, yesterday I made crustless blueberry 😋🍰
Hugs, Paola ! 🌹
Thanks and glad it turned out great!
can you use almond flour for this recipe?
I doubt it will work. I don’t recommend it.
Simple but flavorful recipe, loved it! I used half butter and half coconut oil and frozen blueberries I thawed before baking. I’ll try the blueberry and lemon pound cake next, thanks for your work and helping us having fun in the kitchen!
Simple but flavorful recipe, loved it! I used half butter and half coconut oil and frozen blueberries I thawed before baking. I’ll try the blueberry and lemon pound cake next, thanks for your work and helping us having fun in the kitchen!
Thanks for the 5 star review and glad you enjoyed this and that half butter/half coconut oil worked great!
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.