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:
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.
My daughter went strawberry picking for her summer camp field trip. We needed a simple recipe to make together for the 5 year old. She was so happy helping me and ate 2 big slices with vanilla ice-cream. My husband said this is his favorite Averie’s recipe.
Thank you so much for sharing this great recipe!
I still need to try your pineapple upside down cake. It looks a little intimidating to me.
My daughter went strawberry picking for her summer camp field trip. We needed a simple recipe to make together for the 5 year old. She was so happy helping me and ate 2 big slices with vanilla ice-cream. My husband said this is his favorite Averie’s recipe.
Thank you so much for sharing this great recipe!
I still need to try your pineapple upside down cake. It looks a little intimidating to me.
Thanks for the 5 star review and glad this was a hit and that your husband said it’s his favorite Averie recipe :) I appreciate that!
The Pineapple Upside Down Cake isn’t hard, just take your time, make sure you have a good springform pan, and you will be fine.
I made this for my book club yesterday and it was a huge hit! Thank you AverIe!
That is wonderful to hear and you’re welcome!
I just made this with fresh rhubarb, and it turned out incredible!!! Thanks for the amazing recipe! I can’t wait to make it again and again trying different fruits each time! yum!!
Thanks for the 5 star review and glad this turned out great with rhubarb! I would have never thought to do that. Blueberries, raspberries, but never rhubarb, great idea!
I made the pie using frozen strawberries because it’s what I had on hand and it was ahhhh-mazing!! Can’t wait to try it with fresh berries. With frozen strawberries, it needed an extra 15 minutes of baking time. I served the pie today for some workmates and everyone went wild for it, the dish was totally empty! I also made some whipped cream with almond extract to top the pie with. The pie was a lovely dessert, really refreshing and summery. I love, love, love your recipes. I know I can always count on whatever I make from your site and this was no exception. Another winner!! :)
I am glad you loved this pie and thanks for the feedback that it took 15 mins extra using frozen berries.
And thanks for the compliments that you love my recipes and can I always count on them! I really appreciate hearing that :)
I made this. Yum! Next time I will cut up my strawberries more. And I sprinkled plenty of sugar on top…made it very crunchy. Didn’t have almond extract but added extra vanilla. This is definitely a keeper!!
I made this. Yum! Next time I will cut up my strawberries more. And I sprinkled plenty of sugar on top…made it very crunchy. Didn’t have almond extract but added extra vanilla. This is definitely a keeper!!
Thanks for the 5 star review and glad it’s a keeper!
Is is possible to make this without eggs? I am allergic to eggs, dairy and gluten and I can usually substitute the gluten a d diary easily but eggs are hard to substitute. Any suggestions?
Not sure, I have never tried it without eggs. I would use an egg replacer that meets your other GF/DF needs and see if it works.
Made for Father’s Day in a tart pan. I called Strawberry Blondie. Was everyone’s favorite by far. Even over the brownie cheesecake.
Made for Father’s Day in a tart pan. I called Strawberry Blondie. Was everyone’s favorite by far. Even over the brownie cheesecake.
Thanks for the 5 star review and glad it was everyone’s favorite by far, even beating a brownie cheesecake!
What a great recipe. It was super easy to make. The final outcome was somewhere between pie and cake and tasted soooo good. Averie didn’t need to mention how to store the pie, as it was eaten within a day by the families for which I made it.
I don’t know what I could have done wrong, but I did follow the recipe very carefully and after baking it for 1 1/2 hours it still looked and tasted like it wasn’t baked except for the top which took the 1 1/2 hours to get crusty. Not a fan but glad it worked for most of you. I was so hopeful it sounded really good.
I don’t know what I could have done wrong, but I did follow the recipe very carefully and after baking it for 1 1/2 hours it still looked and tasted like it wasn’t baked except for the top which took the 1 1/2 hours to get crusty. Not a fan but glad it worked for most of you. I was so hopeful it sounded really good.
It’s really hard to say…perhaps your berries were just extra juicy. Perhaps you mis-measured the flour? It’s hard to always know from afar what happens for someone.
Thanks for trying the recipe.
This was delicious! A hit with both kids and adults. Have saved and plan to make again!
This was delicious! A hit with both kids and adults. Have saved and plan to make again!
Thanks for the 5 star review and glad this was a hit with both kids and adults and you’ll make it again!
Amazing! I made this for dessert and there wasnt a crumb left after my family got into it!
I am from NZ so used 2 normal punnets of strawberries (250g each) and 110g of butter!
Thanks for the 5 star review and glad this was a family hit!
My friend just made this with gluten free flour and Dairy free butter and said that it was perfect, i am going to do the same and use stevia! Will advise how it turns out
That’s great that those substitutions worked out well for her.