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.
Can I bake this in a springform pan?
I would just stick with a basic round pie dish as called for.
The trick I’ve found in substituting frozen fruit is to keep it totally frozen until time to add it and to toss it with a little cornstarch to absorb some of the additional “wet”. Start by adding 5 minutes to the baking time and keep checking. I’m going to try this with some frozen rhubarb I have. Maybe even throw in some strawberries.
Here’s my strawberry version https://www.averiecooks.com/crustless-fresh-strawberry-pie/
And that’s a great tip about adding a little cornstarch. I have never done that, I guess scared that the cornstarch could thicken things up, but glad to know it works!
Unlike flour, cornstarch has no real flavor to mask, results in a shiny, glossy sauce and it has twice the thickening power of flour so you only need half as much. People also use arrowroot or potato starch, but arrowroot is expensive and not always available. Flour is quite different from starch. Much more of it is added and the flavor and body really change. The quickest way I can think to sum it up is when you add flour to thicken it is done in such a way that you enjoy eating the flour. When starches are added, it is just to give some thickness or absorb moisture and you are not meant to notice extra starch.
PS – I’m no expert, but my son has taught me. He’s a CIA-educated chef AND a Food Scientist. ;)
Your explanation was very Alton Brown :) and now that makes sense given your son’s training and career. I have used arrowroot in the past in a couple recipes but not in many years. I’ve made countless sauces and actually cookies with cornstarch but never knew that trick about soaking up excess moisture so to speak with fruit. I will give it a try sometime!
This sounds easy and relic but I happen to have tart red cherries that my grandson bought for me, how can I use them instead of blueberries?
I would just swap the 1:1 for blueberries and sprinkle additional sugar on top since they are tarter.
I made this and used frozen blueberries but it took 45 min to bake.
Thanks for the 5 star review and glad frozen berries worked out just fine for you!
I think it is very good. I had to cook it about ten minutes longer than indicated. I also found the additional sugar on top was too much. Another time I might throw on some finely fhopoed walnuts instead. To me, it is not o pie or a substitute, just a very nicd dessert made with blueberries. I still would make a couple of cariations of blueberry pie if pie was wanted. You are right though, more trouble with pastry and more mess. I look forward to making your version with wild blueberries when I go to northern zontrio and northern Quebec later in July.
Could you make this with strawberries?
yes
My kids loved it! Has anyone made it with frozen blueberries? We picked a lot but I frozen them already. Do I need let them thaw prior?
Thanks for the 5 star review and glad you loved it! Yes there have been people chiming in in the comments who have used frozen berries. I never have but would just add them ice-cold rather than thawing.
Just picked some raspberries so I decided to use them instead of blueberries. Absolutely delicious!!! May not be able to get anyone else’s opinion since I may eat it all myself!
Thanks for the 5 star review and glad it worked out great with raspberries! I personally have eaten half the pie in a day by myself, no sharing, it’s personal fave of mine as well :)
I just made this tonight for a friend’s birthday. I had to omit the almond extract due to someone having a nut allergy and had to use frozen blueberries because both of of my nearby grocery stores were out of fresh. I also doubled the recipe and baked it in a 9×13 glass pan for about 50 mins. It was AWESOME!!! This is my families new favorite!
Thanks for the 5 star review and glad this worked out great being doubled and baked in a glass 9×13 pan!
This s so delicious it is sinful!
So easy to make. Measure, stir, mix, bake and eat! Can’t get much easier than that for something homemade and delicious. Perfect to take to a pot luck event or serve to guest. A definite keeper! Thanks so much for sharing these marvelous recipes!
Thanks for the 5 star review and glad this worked out great for you! I agree completely: Measure, stir, mix, bake and eat! Can’t get much easier than that for something homemade and delicious. <---thank you!
I have made the cranberry version using frozen cranberries and it just required a few more mintutes of baking time (up to 15 minutes more for frozen cranberries, likely less for smaller berries such as blueberries). Also, I
I did not find the need to sprinkle the extra 2 Tbsp of sugar on top. The sugar within the cake seems to rise to the top as it bakes making it quite sweet and crunchy on top. This is one of my all time favourite holiday recipes and I am looking forward to trying the blueberry version!
Thanks for the 5 star review and glad you loved the cranberry version and will try the blueberry version next!
Can this be pressed into a sheet pan for bars instead of pie?
Not sure about that. I would make it as a pie.
DELICIOUS! I had company coming over that were gluten free to I used Bob’s Red Mill 1 for 1 Gluten free flour. They were absolutely delicious! Didn’t change another thing. I’m going to try your blueberry zucchini bread this afternoon using the gluten free flour.
Thanks for the 5 star review and glad this worked out great GF for you! Enjoy the blueberry zucchini bread as GF. Let me know how that goes.
Not sure what happened! I made this and it came out gooey in the middle and crunchy on the outside. Nothing like the photo. I skipped the almond extract because I didn’t have any, and used an egg substitute. Even the color is off, mine is a brown color :(
If you used an egg substitute that is probably what went wrong. The recipe calls for a real egg and while some recipes can easily be swapped for egg substitutes, I personally have had very hit and miss luck with them and would recommend a real egg here. If you use a real egg next time, that should solve things.
Is it possible to substitute items to make it gluten free?
Yes others have done so successfully if you read over the comments.
Girl you hit another one out of the park! This is summer sinful! I had to leave it at my mom’s house so I wouldn’t eat the whole thing in one sitting.
Thanks for the 5 star review and glad you love it! We have actually demolished a whole one in about 24 hours so don’t feel bad :)