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:
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Blueberry Dessert Recipes:
FAVORITE BLUEBERRY RECIPES HERE — A collection of the best of the best blueberry recipes!
Blueberry Crisp — Sweet, juicy blueberries topped with a crispy, crumbly topping! Easy, one bowl, no mixer dessert that’s an all-time favorite!
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
Blueberry Oatmeal Crumble Bars — Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! Big crumbles and juicy berries are irresistible!
Brown Sugar Blueberry Banana Bread — This is a moist brown sugar banana bread studded with juicy blueberries.
Blueberry Cream Cheese Cake — A light and tender blueberry sponge cake stuffed with tangy-sweet cream cheese filling and bursting with juicy blueberries in every bite! An EASY, no-mixer cake recipe that’s sure to be a family FAVORITE!!
Blueberry Zucchini Bread – Juicy blueberries in every bite of this soft, easy, no mixer bread! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and healthier!
Originally posted June 22, 2018 and republished June 23, 2021 with updated text.
This was delicious! I just love the almond extract in this and it came together so quickly! It’s perfect! I’d love to try it with cranberries 😋. Thank you for sharing!
This was delicious! I just love the almond extract in this and it came together so quickly! It’s perfect! I’d love to try it with cranberries 😋. Thank you for sharing!
Thanks for the 5 star review and I am glad it was delicious! I agree, the almond extract is just lovely in this recipe!
Saw the recipe a couple weeks ago made it today, my wife’s dad was here as well EVERYONE loved it thank you Averie, I have printed MANY of your recipes. Please keep posting, I’ll keep looking, Thanks
I am so glad to hear this was a winner with everyone! I appreciate you trying my recipes and thanks for the nice comment!
I just made this recipe and it was so easy and delicious! My kids and I finished our slices right away! My teenage daughter called this “amazing!” and I would have to agree. I followed the directions perfectly except that I used frozen blueberries with no issues. I thawed and drained them in a colander, wiped them down a bit, then tossed the berries in some flour before adding to the batter. I had to bake a bit longer, but it was still delicious! Thank you for a new recipe that I can’t wait to use again. 🙂
I just made this recipe and it was so easy and delicious! My kids and I finished our slices right away! My teenage daughter called this “amazing!” and I would have to agree. I followed the directions perfectly except that I used frozen blueberries with no issues. I thawed and drained them in a colander, wiped them down a bit, then tossed the berries in some flour before adding to the batter. I had to bake a bit longer, but it was still delicious! Thank you for a new recipe that I can’t wait to use again. 🙂
Thanks for the 5 star review and glad this this is a hit for your and your family and that the frozen berries were just fine for you!
Thank you Cas cannot what to try and I have freezer full of berries!
Avery, Any thoughts on if this can be made, kept in fridge and baked the next day? My oven has quit and the part it needs is not going to be here for…two months apparently. It’s torture. I would like to make this ahead for my parents – make it ahead the day before and then I would bake it at their house. Any ideas if this would work?
Averie, this looks so good, my mouth is watering. I looked thru comments for an answer but don’t see it asked. Do you think the butter can be replaced with Greek yogurt? Looking to fit this bit of scrumptiousness into my calorie budget!
No I don’t think Greek yogurt will work in place of butter. It will turn into blueberry soup I surmise.
Try replacing butter with apple sauce.
Just for anyone who’s counting calories, this calorie count is waaaay off. It comes out to more like 350 calories per slice. I used Truvia sweetener and it still comes in at 273. Just saying.
Can you use frozen blue berries?
I have a big section in the blog post where this is discussed.
Wow what a tasty blueberry pie! Followed your recipe and it didn’t disappoint! Just yummy! Will make this pie again! Keeper Recipe! Thanks Averie!
Wow what a tasty blueberry pie! Followed your recipe and it didn’t disappoint! Just yummy! Will make this pie again! Keeper Recipe! Thanks Averie!
Thanks for the 5 star review and glad this is a keeper for you!
I’m in the uk,how would I change the measurements to metric please? I don’t have any cups and what does. A Stick of butter weigh? Thank you. Sharon.
I would just do a quick Google search on any measurement questions you have because I don’t know the metric weights off the top of my head but Google knows them all :)
I love this recipe and since you posted it last year it’s been my go to dessert for sure! The blueberries with a hint of almond and vanilla make it super delicious! Easy, fast and five star all the way. Everyone loves it and always asks for the recipe. Thanks so much for posting 😊 🫐
I love this recipe and since you posted it last year it’s been my go to dessert for sure! The blueberries with a hint of almond and vanilla make it super delicious! Easy, fast and five star all the way. Everyone loves it and always asks for the recipe. Thanks so much for posting 😊 🫐
Thanks for the 5 star review and glad this has been your go-to dessert! It’s been a reader fave since 2018 actually!
I made these pies last year & loved them! How would you change it to make with peaches??
I would just use about 2 cups of sliced peaches, about 2 large peaches peeled and thinly sliced or cubed small and see how it looks volume-wise and add more (or less) if necessary.
I made 2 of these and took to family gathering and it was a hit! Moist, dense and so flavorful. I used frozen berries that I dusted in flour (not sure if it was necessary). I greased the pans with coconut oil. I topped it with Turbinado sugar. I don’t know if the larger sugar crystals added a little more “crunch” than regular sugar would have. Served with homemade whipped cream. Will definitely make this again and add it to my options when I take a meal to someone.
Simple and delicious recipe!