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.
This pie was wonderful, so easy to make, loved it, but the calorie count is off by about 70 calories per 1/8th, the taste made up for it but for anyone who it watching calories, be aware.
Just saying, use to eat whatever I wanted never gave it a thought, but aging got in the way.
Thanks for the 5 star review and I am glad that it was wonderful! And yes, aging and metabolism don’t go hand in hand that’s for sure.
I have been baking this pie for years! It is quick , easy and delicious. I have baked two this week! I also double and bake in a 9×13 pan! Everyone loves it! I have shared with many friends. You can also used chopped apples or canned peaches chopped! Love this recipe!
I have been baking this pie for years! It is quick , easy and delicious. I have baked two this week! I also double and bake in a 9×13 pan! Everyone loves it! I have shared with many friends. You can also used chopped apples or canned peaches chopped! Love this recipe!
Thanks for the 5 star review and I am glad that you’ve been making this for years and even made two this week! I have a recipe coming up in July using apples that’s a spinoff of this!
I made this yesterday for holiday gathering for mom who requested hot dogs on charcoal grill..she can’t drive anymore so brother brought her to my house. I made it like instructed except omitted almond and tried 1/2 tsp lemon extract instead..everyone loved it. Mom wants recipe so she can make with her Kiwanis club NJ blueberries. Thank you so much. I have back hip issues too and this was quick and easy. I used a cast iron skillet. Perfect fit and so pretty. I rubbed inside with butter.
I made this yesterday for holiday gathering for mom who requested hot dogs on charcoal grill..she can’t drive anymore so brother brought her to my house. I made it like instructed except omitted almond and tried 1/2 tsp lemon extract instead..everyone loved it. Mom wants recipe so she can make with her Kiwanis club NJ blueberries. Thank you so much. I have back hip issues too and this was quick and easy. I used a cast iron skillet. Perfect fit and so pretty. I rubbed inside with butter.
Thanks for the 5 star review and I am glad this was a hit for your mom and she wants the recipe too! Glad to know your cast iron skillet worked out well too.
Just delicious!
Just delicious!
Thanks and I am glad it was delicious!
Can you freeze your blueberry pie cake? The crust less one?
Yes although of course, it will always taste best when freshly made.
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
The recipe was easy to follow. The problem was, the center was uncooked after baking for 5 more minutes. Tastes good…
All berries vary in their juiciness levels (and ovens in their heat output levels) so you can extend the baking time as much as you need to make sure it’s fully set and cooked through.
Would like to try can I double up on vanilla as I have nut allergies and stay away from nuts and any nut related products
Can you use lemon instead of almond?
Yes you can.
That blueberry crustless pie is delicious!!! Thanks for sharing!!!
That blueberry crustless pie is delicious!!! Thanks for sharing!!!
Thanks for the 5 star review and I’m glad this turned out delicious for you!
I just made this recipe today and it came out great! I used frozen blueberries since that’s what I had on hand and it came out fantastic! I will definitely make this again. Thank you!
I just made this recipe today and it came out great! I used frozen blueberries since that’s what I had on hand and it came out fantastic! I will definitely make this again. Thank you!
Thanks for the 5 star review and I am glad the frozen blueberries worked great and that you’ll definitely make this again!