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 just as written It wasn’t like any pie I’ve ever had, but that’s not my point. It was wonderful! I will make this again and again. It was so easy to make and delicious!
I am glad you will make it again and that it was wonderful!
I just made this yesterday and WOW, what a hit! I made it exactly as instructed and it was just sweet enough and went great with a side car of vanilla ice cream! This will be a repeater!~
Glad this was a big hit and it will be on repeat!
I just made this yesterday and it was DELICIOUS. I did make a slight change and used a 1/2 cup of Brown Sugar and a 1/2 cup of white sugar and it was superb. Thank you for this lovely recipe.
I just made this yesterday and it was DELICIOUS. I did make a slight change and used a 1/2 cup of Brown Sugar and a 1/2 cup of white sugar and it was superb. Thank you for this lovely recipe.
Thanks for the 5 star review and glad that the half brown/half white sugar worked out great!
I made this and added some pecan pieces and also substituted 1/2 tsp. True Lemon powder for the almond extract. It is always a hit! Thanks for the great recipe!
I made this and added some pecan pieces and also substituted 1/2 tsp. True Lemon powder for the almond extract. It is always a hit! Thanks for the great recipe!
Thanks for the 5 star review and glad this is always a hit! The lemon powder I’m sure is great with the blueberries!
I am giving this recipe 5 stars even though it took longer than 38 minutes to bake. The taste was amazing. I made the cranberry version many times and it also, was very good.
I am giving this recipe 5 stars even though it took longer than 38 minutes to bake. The taste was amazing. I made the cranberry version many times and it also, was very good.
Thanks for the 5 star review and I am glad it was amazing!
All ovens, pans, ingredients, etc vary so always bake as necessary, given your set of variables, which it sounds like you did.
I made this for “Pie day” for my Stitching group and they all LOVED it. I did use frozen blueberries and it turned out great.
Thanks for the five star review and I’m glad that this was a big hit and that the frozen berries worked out just fine for you.
I have made this with fresh blueberries, fresh peaches, and apples and it’s absolutely delicious with all three! Thanks for sharing such a versatile recipe!
Thanks for the five star review and I’m glad you’ve been able to make it with different fruits!
Had some really sweet blueberries, and it came out fantastic. actually cooked a second one later in day, and cooked it to a little more golden brown, with some tarter berries. Absolutely grand! (Am in Florida at present, and lots of berries abound here). thanks
Thanks for the 5 star review and I’m glad you made two of these in two days! Most people would probably be envious of all your berries at this time of year – enjoy them!
This is the second time I have made the pie with frozen, thawed sliced peaches. It came out wonderful! I just made sure the peaches were completely thawed and drained, then roughly chopped. A very good, easy dessert!
Thanks for the 5 star review and I’m glad it turned out great with peaches!
Is it possible to use almond flour and Truvia sugar?
I never have so I cannot say for sure but my guess is no for sure on the almond flour and possibly half and half with truvia/real sugar.
Easy to make and delicious! I followed the instructions exactly.
Thanks for the 5 star review and I’m glad it was easy and delicious!
I don’t have almond extract, do I just use vanilla in its place? Thanks!
yes
I made a gluten free version for our church pie social and it was a hit! I used frozen blueberries from my garden, rinsed and thawed. 2 TB of sugar for the topping did seem excessive; I probably used only 2 tsp. Will be making the cranberry version for Thanksgiving.
Thanks for the five star review and I’m glad this worked out great as GF! The cranberry one is excellent as well!