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 made this using almond flour and stevia to make a yummy keto dessert.
Glad those substitutions worked out fine for you.
What amount of almond flour did you use? Can you use the same amount as stated in the recipe?. Thanks
I would say no because it has no gluten and behaves differently but have not tested it so cannot say for sure.
I used Kirkland blanched almond flour from Costco, but most any kind would work and I used the same amount as the recipe calls for. You can usually substitute almond flour 1:1 for wheat flour in recipes unless you’re using yeast. I bake with almond flour and a natural sugar-free sweetener exclusively because I’m diabetic.
Where is the recipe for the crustless blueberry pie?
In the blog post. You scrolled past it in order to leave a comment.
SUPER easy and SUPER yummy. This pie is soooo good. If you have fresh blueberries and want to whip something yummy up quick…THIS IS IT. This is for sure a new favorite.
Thanks for the 5 star review and glad you loved it!
Delicious! I made this today and the whole family loved it! I’d love to try it using fresh peaches – any advice?
Thanks for the 5 star review and glad it was a winner! I would just use peaches without really any other big changes. Keep an eye on it as it’s approaching the end of the baking time to see how it’s looking and you may or may not need to cook for additional time.
I would love to make this. Im based in the UK do you have the conversions for tbe recipe from cups to grams. I can never seem to get tbe butter figures right when i have a go at converting myself.
Many thanks.
Sam
It’s 1 stick of butter which is 1/4 pound or 4 ounces. Use Google to find a conversion tool for all your conversions. Enjoy the pie!
Thank you 😊
I’m in Canada & we use both. Here’s a quick guide, hope it’s helpful.
160g = 1cup, 190g sugar = 1 cup, 464g of butter, lard or shortening = 1lb or 2cups. I hope this helps.
Robyn
That’s fab thank you!
Quick, easy, and very tasty! Because of being on a low sodium diet, I omitted the salt and used lemon extract instead of the almond extract. Nobody missed the salt and did not know I left it out.
Thanks for the 5 star review and glad you enjoyed it with your substitutions!
I made this yesterday using frozen blueberries. I let them thaw and rinsed them. I was out of almond extract so I substituted lemon (plus the vanilla). It is delicious and so easy! Who doesn’t love a simple and versatile recipe that you can just pull out of your head and whip it up with pretty much whatever you have. Thank you!
Thanks for the 5 star review and glad this came out great with frozen berries and lemon extract!
I made this last night and quick and easy! Tasted delicious! Great for breakfast too!
Thanks for the 5 star review and glad it was a hit!
Got this in the oven now with some blackberries I needed to use up from the farmer’s market. I can’t wait to eat it! Love fuss free recipes for people who live in the real world! Thanks!
You’re welcome and glad you can appreciate the fuss free real world recipes :)
This is a great recipe. Used frozen blueberries with no problem. Don’t miss the “crust” at all. By the way, what brand of spatula are you using. I like the design. Thank you for all your great recipes.
Thanks for the 5 star review and glad the frozen berries worked well too! Don’t remember where I picked up that spatula…sorry.
I made it today using frozen blueberries and added about a cup of fresh cherries. I had to add about 25 minutes to the cooking time but it came out great.
I am glad you loved it and I have found too that when baking with fresh cherries, they tend to add a lot of time of time to the baking time since they are so juicy.
35-39 minutes for a glass pie pan – How many minutes for a non-stick metal pie pan?
Not sure…bake until it’s done. Just keep an eye on it.
Made this “pie” today and I am so glad I did. I didn’t have enough blueberries so added raspberries to make 2 cups. Also added a quarter cup of strawberries to the top. It came out awesome. My husband couldn’t wait until it cooled. He had vanilla icecream with his and I had whipped cream. I will definitely be making this recipe again. Thank you for sharing!
Glad you enjoyed it and will be making it again! The raspberries sound like a wonderful addition!
This has to be one of the best desserts I have made. My 9 year old son had a piece for a snack before karate. It did not make him over full and he said it tasted “very cool”. I am going to try the oatmeal blueberry bars, I may mix blue berries and strawberries together and see how that works!
Thanks for the 5 star review and glad you think it’s one of the best desserts you’ve made! Glad your son enjoyed it too!
Have you tried it with adding lemon rind?
No I have not but I’m sure it would be tasty.
I just made this and it’s absolutely delicious and easy to make. I will need to make more as my family is devouring it quickly. Thank you
Thanks for the 5 star review and glad you will make more!