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!
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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:
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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!
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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.
Made this tonight! Delicious! I love any berry. My husband prefers peaches, so I’ll try that next.
Thanks for the 5 star review and glad it turned out delicious!
Delicious! And so easy! Will make next with fresh peaches.
Thank You!
Thanks for the 5 star review and glad it turned out delicious for you!
I made this yesterday with peaches 🍑!
OMG YUMMMM!
I had bought a tray of peaches from Trader Joe’s and several were ripe. I used 4 peaches and added about a half teaspoon of cinnamon. Turned out excellent! Thank you for the recipe 💟
Soak your strawberries, with stems, in 1 cup vinegar and 3 cups water for 10 minutes. Drain and place on a paper towel to dry and repack into their containers lined with a paper towel. The berries will last at least a week. I live in Florida where the strawberries are here a long time and I do this all the time with mine. I plan on trying your crustless strawberry pie tomorrow.
Can you substitute Stevia for sugar and almond flour for white flour?
I would say no on the flour and possibly on the stevia. Try it and see what happens if you’re curious.
i am paleo but this sounded so good! i tried the paleo flour mix by Bob’s Red Mill. it worked perfectly. I also used 1/2 cup Honey/maple syrup mix for sugar. My paleo pie is complete!!
Glad it worked out perfectly for you!
Do you think you could make this in muffin tins for individual pies or double the recipe and make a large sheet for a large group?
I would opt against making in muffin tins personally…much more work than just doubling and baking in a larger pan.
Oh my DOG!
This recipe has exceeded my expectations.
It will be a definite addition to my collection.
My boyfriend wants this made with rhubarb.
I’m gonna give it a go and see what happens.
It can only be good.
Thanks for the 5 star review and glad you it exceeded your expectations! Enjoy it with rhubarb!
How serendipitous — I had some extra strawberries I needed to use up just a couple days after this recipe landed in my inbox. I just made it tonight and YUM YUM YUM. I love how easy this is, and the no-crust means easy-peasy for me. My 5yo daughter even helped make it. It’s delicious and pretty and I made my husband hide it so I wouldn’t eat more. :-) Thanks for a great recipe!
Thanks for trying the recipe and glad it came in at the perfect time when you had extra strawberries to use!
Oooh, I had already planned to make the blueberry version for an event on Tuesday, but I think I just changed my mind to the strawberry one! :) Question about the strawberries – should I measure out the strawberries whole and THEN half/quarter them? Or do I need 2 cups plus 1/4 cup of halved/quartered strawberries? I hope that makes sense! Thank you so much for always posting easy & crowd-pleasing recipes. You are my go-to food blogger!
I would measure it after you halve or quarter them but honestly this is not an ‘exact science’ kind of recipe. You will be fine if you’re a little over/under with the berry count. Great question though.
Thanks for the compliments and glad I’m your go-to food blogger!
I bought a pound of strawberries and it was more than enough! I ended up with pretty close to 2 cups, a little over I think. My pie is PACKED with berries!
I always think packed is better than skimpy when it comes to fruit in a dessert or a pie. Glad that 1 pound was plenty.
I’m going to make this with fresh peaches!
Sounds delicious!
I have tons of raspberries in my fridge right now so I may have to try this! Looks great
Excellent and enjoy it!
I am baking this to take to a block party next month, along with a few of your other desserts. No crust equals less work for me! :-)
So true! LMK how it goes!
Do you slice the strawberries or leave them whole? I don’t really bake but this looks easy enough even for me!
I halve or quarter them depending on how big the berry is.
Hi Averie,
I was just about to make this, but I noticed you mention adding cinnamon in the instructions but it’s not in the ingredients list. Is there supposed to be cinnamon in this? If so, how much?
Also, I just wanted to say I make your dessert recipes all the time (usually cookies or bars). They are all so good! Thanks!
It was a typo (carry over from a similar recipe). You can omit it. You can also add it. Honestly 1/2 teaspoon cinnamon, give or take, really isn’t going to change much one way or the other but thanks for catching it.
Glad you make lots of my recipes and are happy!
This pie is GORGEOUS! I love the idea of no-crust pie. Can’t wait to make this beauty for our guests this weekend.
Thank you and please let me know if you end up trying it!
Perfect use for fresh strawberries (though I like your mixed berry idea too)! Looks delicious!
Thanks and have a great weekend!