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:
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Blueberry Dessert Recipes:
FAVORITE BLUEBERRY RECIPES HERE — A collection of the best of the best blueberry recipes!
Blueberry Crisp — Sweet, juicy blueberries topped with a crispy, crumbly topping! Easy, one bowl, no mixer dessert that’s an all-time favorite!
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
Blueberry Oatmeal Crumble Bars — Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! Big crumbles and juicy berries are irresistible!
Brown Sugar Blueberry Banana Bread — This is a moist brown sugar banana bread studded with juicy blueberries.
Blueberry Cream Cheese Cake — A light and tender blueberry sponge cake stuffed with tangy-sweet cream cheese filling and bursting with juicy blueberries in every bite! An EASY, no-mixer cake recipe that’s sure to be a family FAVORITE!!
Blueberry Zucchini Bread – Juicy blueberries in every bite of this soft, easy, no mixer bread! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and healthier!
Originally posted June 22, 2018 and republished June 23, 2021 with updated text.
If I double the recipe, can I use a deep dish pie pan?
I really don’t know how that would work. If you’re doubling the batter, I would bake in two separate pie pans.
Can I omit the almond extract since I cannot get it in Greece ?
Yes. Just substitute with vanilla extract.
Baking this now, i added white chocolate chips!
Baking this now, i added white chocolate chips!
I used frozen blueberries and I must say this is the best dessert I have ever made…and I have made many!!!
FYI.. I double the recipe and add 2 tsp of baking powder. It is like eating the biggest and most moist blueberry muffin😁
Thank you so much for the recipe.
I used frozen blueberries and I must say this is the best dessert I have ever made…and I have made many!!!
FYI.. I double the recipe and add 2 tsp of baking powder. It is like eating the biggest and most moist blueberry muffin😁
Thank you so much for the recipe.
Thanks for the 5 star review and glad this is the best dessert you’ve ever made!! Wow!
I am sure the 2 tsp of baking powder does make it much like a giant blueberry muffin!
OMG! This recipe is delicious, and so easy. I used frozen berries, thawed and dried on a paper towel. The texture and flavor were perfect. I am a nutmeg freak, so I added 1/4 tsp of nutmeg to the batter- yum! Thanks for sharing this recipe.
OMG! This recipe is delicious, and so easy. I used frozen berries, thawed and dried on a paper towel. The texture and flavor were perfect. I am a nutmeg freak, so I added 1/4 tsp of nutmeg to the batter- yum! Thanks for sharing this recipe.
Thanks for the 5 star review and glad that frozen berries worked and that they paired well with nutmeg for you!
More blueberries than dough – loved it!
More blueberries than dough – loved it!
Thanks for the 5 star review and glad you loved it!
Made this for dessert when my adult grandsons came for dinner. HUGE SUCCESS!!!! Can’t believe how easy it was to make, and it received rave reviews. Loved the crunchy sugar coating on top. Because I used some extra berries and extra large eggs, I added 1 rounded T of self-rising flour to avoid having a soggy center. It worked. GS’s suggested lemon with it would be good, so next time I will ‘gild the lily’ by grating some lemon zest on top prior to baking, and use a lemon-juice/icing sugar glaze drizzle when serving it.
Made this for dessert when my adult grandsons came for dinner. HUGE SUCCESS!!!! Can’t believe how easy it was to make, and it received rave reviews. Loved the crunchy sugar coating on top. Because I used some extra berries and extra large eggs, I added 1 rounded T of self-rising flour to avoid having a soggy center. It worked. GS’s suggested lemon with it would be good, so next time I will ‘gild the lily’ by grating some lemon zest on top prior to baking, and use a lemon-juice/icing sugar glaze drizzle when serving it.
Thanks for the 5 star review and I’m glad to hear that it was a huge success, got rave reviews, and was easy!
I was wondering if I could use a sugar alternative and a flour alternative, such as almond or coconut flour? Low carb life style 😀
Really not sure since I haven’t tried experimenting with those ideas.
I love rhubarb. Do you think rhubarb would do ok or possibly be to tart
I have never tried it so cannot say and don’t bake enough with it to give advice. If you love it, then I would just try it and see what happens.
I doubled the recipe and used fresh raspberries and blackberries.
Cooked in a 2 cake foil pans, time had to be adjusted. TRULY amazing. I did not change the recipe.
I feel this is like a fruit blondie which for me is fantastic because I don’t like brownies, love chocolate but brownie texture not so much l WILL DEFINITELY MAKE AGAIN !
Easy of recipe 10 stars !!
I doubled the recipe and used fresh raspberries and blackberries.
Cooked in a 2 cake foil pans, time had to be adjusted. TRULY amazing. I did not change the recipe.
I feel this is like a fruit blondie which for me is fantastic because I don’t like brownies, love chocolate but brownie texture not so much l WILL DEFINITELY MAKE AGAIN !
Easy of recipe 10 stars !!
Thanks for the 5 star review and I’m glad it turned out amazing with fresh raspberries! I need to put that on my summer baking list for next year (already well into testing pumpkin recipes now). Glad you will definitely make it again AND that you would give it 10 stars if that’s possible :) Thanks!
I’ve made this lots of times last summer – with blueberries, raspberries, peaches… I need to bring something to a pot luck and I wanted to bring this but I don’t want to bring my pie plate because I don’t want to accidentally leave it there, and we may need to leave before dessert. Have you out successfully taken the whole pie out of the dish before cutting? Or have you ever tried this in a brownie pan (the pan with all the square spaces like a muffin tin)? Just looking for ways to get it there out of the pie pan!
I haven’t made it in any other dish/tin other than a glass pie plate. Nor have I ever slid it out of the glass BUT….I think that is do-able. I would go extremely heavy handed on the Pam nonstick cooking spray and I think you can do it. Let it cool fully before you attempt, but it should work. Glass, with a lot of Pam, is very very slick. LMK how it goes!
Glad it’s been a hit with lots of different fruits!
How well does it work with peaches or maybe a combo of peaches andy’s berries?
I actually have never made it with peaches but I bet it would be great or with a peach/berry combo!
Well, I was following the instructions verbatim and lo and behold I put it in the oven and realized the butter is still sitting on the counter. Might want to edit your recipe. Took it out of the oven quickly and Incorporated the butter oh, so we’ll see what happens. It’s really nice out. Yesterday
you could bake it in a aluminum foil pan and would not have to worry about losing your pie plate