Crustless Strawberry Pie — 🍓🍓 FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH strawberries!
Table of Contents
After I (accidentally) bought 5 pounds of strawberries that were on sale, I needed to make a dessert with all those berries. I figured this crustless strawberry pie would be a winner and it was.
This baked no-crust strawberry pie is a super easy, no-mixer dessert that’s perfect for last minute summer entertaining. It’s the type of strawberry pie you’d bring to a potluck or picnic to share. Casual but so tasty.
No pie crust is needed, and you save those empty pie crust calories for a better use. Like for another slice of this pie. And you don’t have to break out your mixer either, which is always nice.
Love Crustless Pie Recipes?
I’ve made so many crustless pies over the years, and they’ve all been winners! If you love this strawberry version, try my Crustless Apple Pie, Crustless Blueberry Pie, Crustless Cranberry Pie, or Crustless Pumpkin Pie next!
Crustless Strawberry Pie Ingredients
For this easy strawberry pie recipe, you’ll need:
- Granulated sugar
- All-purpose flour
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Almond extract
- Fresh strawberries
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 No-Crust Strawberry Pie
Making a strawberry pie without a crust is so much easier than making a classic strawberry pie! Here are the basic recipe steps:
- To a large bowl, add some of the sugar, flour, and salt, then whisk to combine.
- To a microwave-safe bowl, add the butter and heat to melt. Add the eggs, as well as the vanilla and almond extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine. Fold in the fresh berries.
- Turn the mixture out into greased 9-inch pie dish. Sprinkle a few more strawberries over the top, pressing them lightly into the batter.
- Bake the crustless strawberry pie until a toothpick inserted in the center comes out clean. I prefer to under bake slightly (35 minutes) for a more gooey center, but bake it however long you see fit!
Recipe FAQs
I’d wait to measure the berries until after you’ve halved or quartered them. However, this isn’t an ‘exact science’ kind of recipe, so if you have slightly more (or less) berries than the recipe calls for that’s fine!
Without having tried it myself, I can’t say for sure whether Stevia would work in this recipe. If you do make this strawberry pie recipe with Stevia and it turns out well, please leave me a comment below so I can share your results with other readers!
I have only ever used fresh berries in this strawberry pie recipe, so I can’t comment on how frozen will work. My hunch is that frozen strawberries would be okay, but if you’re going that route I advise not thawing the berries first and just adding them straight from the freezer to the batter and baking. You will also need to bake it longer since they are frozen and it will take longer for the internal temperature of the pie to rise.
Most definitely! I already have a Crustless Cranberry Pie and a Crustless Blueberry Pie on my blog, but feel free to experiment with other fruits too. Peaches, nectarines, mangos, plums, pluots, pears, or raspberries are all fruits that I’m sure would work nicely.
Yes, this recipe should work just fine using a 1:1 gluten-free baking flour but I haven’t personally tested it. However, do NOT use a flour alternative like almond flour which I am quite certain will not work.
I wouldn’t call the texture of this fresh strawberry pie totally pie-like, but it’s not as light as cake. It’s somewhere in between a cake and a blondie, with a little bit of the gooiness of pie is where it falls. The edges are chewier with a more tender and gooey interior.
The ingredients and ratios are very similar in this pie and in my no-fail blondies recipe except that the pie recipe has granulated sugar and 2 eggs, whereas blondies have brown sugar and 1 egg.
Storage Instructions
At room temperature: Pie will keep airtight at room temp for up to 5 days. You can refrigerate it, but I don’t.
In the freezer: Seal the pie tightly (either with plastic wrap or in a freezer bag) and freeze for up to 3 months. You can freeze the entire pie or individual slices.
Recipe Video Tutorial
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Crustless Fresh Strawberry Pie
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 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 strawberries, divided, halved or quartered depending on size of the berry*
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, 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 strawberries 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 strawberries over the top, pressing them lightly into the batter.
- 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. 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.
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Desserts Using Strawberries:
Quick and Easy Strawberry Cobbler — 🍓🙌🏻🍓 The EASIEST strawberry cobbler ever with this no-mixer quickie dessert recipe that takes advantage of fresh strawberries! No eggs and just 7 basic ingredients to make this soft and tender cobbler that’s ready in 1 hour.
Strawberry Lemonade Bars – Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!
The Best Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love!
Strawberry Jell-O Pie — This EASY strawberry pie is bursting with juicy, fresh strawberries and covered in a delicious glaze! Use a homemade flaky crust OR a refrigerated store-bought crust for this amazing pie that everyone LOVES! Only SIX main ingredients!
Strawberry Rhubarb Bread — This EASY, no-mixer quick bread is full of spring and summer flavors! Sweet strawberries and tart rhubarb are used to make this delightful bread that’s topped with a buttery CRUMBLE and then GLAZED!
Strawberry Bars with Crumble Topping — These buttery bars are bursting with fresh strawberries!! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!!
Strawberry Bars — Easy, no mixer bars with a shortbread crust, one pound of fresh berries, a layer of sweet custard, and creamy whipped topping!! A perfect warm weather dessert that everyone LOVES!!
Originally posted June 14, 2019 and republished June 14, 2024 with updated text.
5 stars ~ This recipe has replaced my go-to strawberry pie recipe.
Thanks for the 5 star review, Paulette, and I’m glad to hear this is your new go-to strawberry pie!
Made the crustless strawberry pie for a luncheon and it was delicious
Thanks for the 5 star review, Marilyn, and I am glad this was a winner for the luncheon!
I have made this recipe for crustless strawberry pie and one time substituted blueberries. Both were delicious. Recently, I have had to start using whole wheat flour and stevia. Both turned out delicious and no one could tell the difference.
Thanks for the 5 star review, Bev, and I am glad this has been a great recipe for you. I also have a dedicated blueberry version https://www.averiecooks.com/crustless-blueberry-pie/
It’s great to hear it’s working out well with whole wheat flour and stevia.
Deeeelicicious! I added a handful or two of blueberries. Making it again today.
Thanks for the 5 star review and I am glad to hear this is a big winner and you’re making it again today!
This is delicious and so. easy. I used salted butter so left out the salt. Added the extra strawberries to the mixture. So good! Making again today, substituting a cup of rhubarbbfor a cup of the strawberries. Should be great. I need some vanilla ice cream. Will try peaches and blueberries too. Thanks so much. This recipe is a “keeper.”
Thanks for the 5 star review, Donnalynn, and I am glad this recipe is a keeper for you! It’s great with peaches, blueberries, nectaries, mango, raspberries, so many fruits work great! I am sure the rhubarb will also be great!
This is my go to recipe
Any season
Any berries, mixed berries,
My favorite for Christmas time is with cranberries
A very forgiving recipe
Change up almond extract depending on berries
Have fun
Thanks for the 5 star review, Amy, and I am glad this is your go-to recipe for any season with any berry, fruit, and yes I love it with cranberries for the holidays. That may be my favorite as well. That was my first “crustless pie” recipe I created years ago and all have been spinoffs from that one. As you said, this is a very forgiving and flexible recipe!
Made with King Arthur GF flour… Was a bit disappointed. It was good but cakey more than pie. It was tasty and it was enjoyed.. But not pie,
Thanks for trying the recipe and perhaps it just doesn’t have quite the same texture with GF flour or perhaps you may need to tweak the ratios a bit of ingredients. However, even with regular AP flour, this isn’t a true “pie” as I mentioned in the opening line of the text at the top of the post: Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe!
This was excellent. The taste was great. So easy to make. Will try with other berries too. Thanks
Thanks for the 5 star review, Michelle, and I am glad this was excellent and that you’ll make it with other berries, too! It’s very flexible based on what you have on hand or enjoy!
I liked this pie, but my husband loved it. I don’t bake very much anymore, but I wanted to make something for my husband on Father’s Day. The texture is different: I compare it to a quiche consistency. I doubled the vanilla since I did not have almond abstract. I would definitely make this again (simple, quick, versatile in fruit content, and not overly heavy in calories/fat).
Thanks for trying the recipe, Merrill, and I am glad that both you and your husband enjoyed the recipe – and that he loved it! Yes the texture is unique. If you want it slightly less quiche-like (quite soft), you could increase the flour by 2-3 tbsp to firm it up a bit if that was an issue. But if your husband loved it, then maybe just keep making it like you did!
Made gluten free using Pillsbury gf flour. Let batter sit for 30 minutes and baked extra 20 minutes. Excellent!!!! Looking at the cranberry one for the fall.
Thanks for the 5 star review and glad that this came out great for you with GF flour!
The cranberry version was my first one of these crustless pies I ever made and posted and it’s so good! Put it on your list!
Reminds me of once upon a chefs strawberry “cake” which is actually in a pie pan
Perhaps they are similar. I will have to go check hers out. I’ve had this one on my site for years and it’s a fan favorite!
After trying the blueberry version, I found and made this one today. I overbaked it just a tiny bit (not really, but I like mine a bit under-done). I also added chocolate chips, and this was so good! I really love that it’s such an easy recipe; the family just loves how good it is. Onward to more of your dessert recipes.
Thanks for trying this strawberry version after you tried the blueberry version and I love the choc chip idea! I am Team Slightly Underbaked all the way right along with you. Well, you know for next time now. Thanks for the great review!
Love this recipe and have used it a few times! Its almost always still pretty gooey in the middle when I bake for 36 minutes which I am 100% ok with but was curious to know if it’s “food safe” when it is gooey like that. I am not pregnant and just want to make sure there’s no concern with gooeyness and eggs!
Thanks for the 5 star review, Jessica, and I am glad you’ve made it many times and enjoy it!
I always encourage people to “bake until done, whatever that means or however long that takes in your oven”. Your oven may bake a bit slower, your climate may be more humid, your ingredients may just take a bit longer to set up, who knows. I would say if it’s pretty gooey, give it another 3-5 minutes next time to give it a chance to firm up. Also make sure to use fresh not frozen berries. And an additional 2-3 tbsp flour may also help absorb a bit of moisture and dry things up a bit for you too.