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 was SO delicious!! Thank you for sharing!! Have you tried it with fresh peaches? I’m curious if it would be too wet. Tell me what you would do
I think it would be just fine with peaches. If it’s looking a little wet as the baking time is nearing the end, just bake for an additional 5-10 mins is my suggestion/guess.
WOW! I MADE THIS PIE 4X THIS WEEK!! I COOK AND BAKE A LOT BUT AM A BUSY WORKING WOMAN. THIS PIE WAS SO EASY TO MAKE AND WAS BEYOND DELICIOUS!! I WILL TRY OTHER VARIATIONS LIKE CRANBERRIES AND STRAWBERRIES WHEN THEY ARE IN SEASON. I MADE THIS PIE FOR FRIENDS AND FAMILY AND IT WAS AN INSTANT HIT!!! THANK YOU!!!
Thanks for the 5 star review and glad it was an instant hit!
Amazingly DELISH! Thanks for sharing💕
Thanks for the 5 star review and glad it was delish for you!
Amazing, it’s going to be my go to pud, so easy and so delicious, I used a mix of blueberries and raspberries, and will try other variations as well.
I made it with Bobs Red mill gluten free 1 to 1 flour and Whole Earth baking blend stevia and raw sugar, which reduces sugar by 50%. It came out great.. so easy.
Thanks for the 5 star review and glad you were able to use GF flour as well as a blend of stevia and raw sugar!
How would you make this keto friendly
I’m not sure since I don’t follow a keto diet.
You could try to substitute almond flour and use stieva.
Almond flour is not recommended here. It has no gluten and the recipe was not developed with almond flour in mind.
Have not made it , but plan to; want to compare to similar cranberry recipe I have (Nantucket Cranberry Pie). Disappointed I could not print a picture.
This is fantastic! We ate it without ice cream or whipped cream and it was sooo delish! And so easy too. Thanks for the recipe. I will definitely make this again.
Thanks for the 5 star review and glad you will make it again!
I saw this recipe on facebook and thought it looked so easy I would try it. I had picked blueberries last week and did have them in the freezer so I took out ahead of time and mostly thawed them in a strainer. So for anyone who isn’t sure if you can or should use the frozen berries you can. Make sure to mostly thaw them in a strainer first.
This was so easy to make, I mean really easy. I did have to let it cook the full time and that could possibly be because the berries had been frozen and had extra moisture in them. The center still had that gooey goodness. Think I should have only used 1 TBL of sugar on top as it was a little sweet. Tried it plain, yum……then added some whip cream, double yum. I’m sure icecream would be super good too, but I didn’t have any to try.
So I will be definitely making this again as it took no time and was really good!!
Great tips and advice for anyone using frozen berries and glad you loved it and will definitely make it again!
I am eating a slice of this right now. It is soooo good! I also made it gluten free using B.R.M. 1 to 1 flour. Also used blueberries from our garden. This is a definite keeper!
Thanks for LMK that you love it and that GF flour 1:1 worked just fine!
Made this for my niece who loves blueberries. I omitted the almond extract and used frozen blueberries. Despite the top of the pie being golden brown when I took it out, the next day the pie was rather gooey and runny, not nicely formed like your pie. All I could think of that would affect it would be the frozen blueberries. Despite the less than nice presentation it was delicious and my niece loved it.
Yes that is why I recommend using fresh. Frozen have a lot more juice/liquid and although a few people have commented that they used frozen and were fine, my fear in using them is what happened to your pie. Glad your niece still loved it though!
This recipe is a winner. So easy to make and a hit with everyone from my husband to my great grandson who calls it” good cake”.
Thanks for the 5 star review and glad it’s a hit with everyone!
Wondering if you could use almond or coconut flour instead? And Stevia or another sugar substitute?
No on almond or coconut flour is my guess – way too dense and heavy.
Sugar sub – possibly. Try it and see how it goes.
I made this today for the first time and it’s a DDO – definite do-over! I loved that it’s crustless, not too sweet, fast and easy and chock full of blueberries. A great way to use fresh blueberries.
Thanks for the 5 star review and glad you loved it!
This is the absolute best blueberry pie I have ever ate! My husband loves it! It is so easy to make – I didn’t use the almond extract. I baked mine in a cast iron skillet because I am a cast iron cook – awesome so awesome. Thank you for sharing!
Thanks for the 5 star review and glad you think it’s the best blueberry pie you’ve ever eaten!
This seems like a terrific “basic” recipe to be inventive, go-from-there! For those without allergies, you could use peaches & chopped pecans – apples & chopped walnuts – cranberries and chopped mandarins — and pick any complimentary extract, or squ
irt and zest of fresh lemon or lime. This becomes a keeper for me, for sure!
Definitely can use it as a jumping off point for other variations.
Do you have a recipe for crust less apple pie? My mom used to make it, but we can’t find her recipe.
Diane
Sorry I do not. But I am thinking you can try with apples in this one and just see how it goes. I would add apple pie spice and cinnamon.