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.
Came out a little odd. I cooked for the max time, but still kind of like underdone cake.
If it’s underdone, you probably didn’t cook it long enough. Fruity desserts do vary in baking time despite whatever is listed as the max time since fruit varies, and some is much juicier than others, which will affect the final baking time. So you always have to bake until done in your oven. Make sure it’s sufficiently done since there’s an egg in this.
Averie
I made the crustless blueberry pie but used blackberries instead. It’s an awesome recipe. IT’s probably now one of the favourites. I used frozen blackberries. Had to bake it a little longer to ensure baking all the way through. But it was awesome. This is definitely a keeper.
Averie
I made the crustless blueberry pie but used blackberries instead. It’s an awesome recipe. IT’s probably now one of the favourites. I used frozen blackberries. Had to bake it a little longer to ensure baking all the way through. But it was awesome. This is definitely a keeper.
Thanks for the 5 star review and I’m glad that it’s one of your favorites!
Can you bake this in a toaster oven? It’s still hot where I live and I hate using my big oven. Thanks
I am not sure…I don’t know if your toaster oven gets hot enough like 350F or not. You’d have to experiment.
Averie, this is the second time I’ve made this lovely crustless blueberry pie! Such an easy recipe that tastes Devine! I actually make this in my cast iron skillet and bake for 39 minutes. This will be my regular goto dessert! Thanks so much for sharing! Christy
Averie, this is the second time I’ve made this lovely crustless blueberry pie! Such an easy recipe that tastes Devine! I actually make this in my cast iron skillet and bake for 39 minutes. This will be my regular goto dessert! Thanks so much for sharing! Christy
Thanks for the 5 star review and I’m glad your cast iron has worked great for you and that this will be a regular go-to for you!
Averie….this is the most AMAZING desert ever!!!!! My 11-year-old grandson also loves making it, he made it for his dad and his dad’s girlfriend when he went to stay with them, and he just made it for his mom and step-dad…..
My question, can this be made with Splenda? My grandson has a friend who is diabetic, and he really wants to make it for her, but he doesn’t want it to bother her diabetes. If anyone has made it with Splenda, please let me know baking measurements for the Splenda and also let me know how it came out.
Thank you, for such an AMAZING desert!!!!
Averie….this is the most AMAZING desert ever!!!!! My 11-year-old grandson also loves making it, he made it for his dad and his dad’s girlfriend when he went to stay with them, and he just made it for his mom and step-dad…..
My question, can this be made with Splenda? My grandson has a friend who is diabetic, and he really wants to make it for her, but he doesn’t want it to bother her diabetes. If anyone has made it with Splenda, please let me know baking measurements for the Splenda and also let me know how it came out.
Thank you, for such an AMAZING desert!!!!
Thanks for the 5 star review and glad this is the most amazing dessert ever for you!
Not sure about Splenda because I have never really baked with it, but if you have and get good results, then I would say do what you do normally when using it and this should come out like other desserts do when you bake with it.
I made this and I ended up baking it for another 20 minutes and it still looked under-baked and when I cut into it, it indeed seemed under cooked. Maybe less berries would help make it less ‘moist’
Perhaps your berries were just super juicy as could be the case with either frozen berries that held onto a lot of water OR super fresh and ripe summer berries at the peak of the season that are bursting with juice. You could cut back I am sure to help reduced the moistness level although I have never had this type of comment before so it’s new to me. Thanks for trying the recipe.
great
Can this be made gluten free
Perhaps although I am not sure as I have never tried. You can try with something like this https://amzn.to/3bjs5RM
Delicious! Made with fresh picked berries, I’ll be making it again!
You could probably do this easily with frozen berries. Many recipes suggest using 2 T of your 1C flour and mixing with the berries to keep them from sinking in batter. I may try this since I still have many frozen berries.
I made the crustless-blueberry pie for dessert tonight and it was a great hit. Thank you for all the wonderful recipes
I made the crustless-blueberry pie for dessert tonight and it was a great hit. Thank you for all the wonderful recipes
Thanks for the 5 star review and glad this was a great hit!
Thanks, can’t wait to make it