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!
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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.
The strawberry and blueberry crustless pies are the best!! They are so easy and so delicious. I have made one addition to the straw erry one– I sprinkle sliced almons on top and then sprinkle the sugar.
The strawberry and blueberry crustless pies are the best!! They are so easy and so delicious. I have made one addition to the straw erry one– I sprinkle sliced almons on top and then sprinkle the sugar.
Thanks for the 5 star review and glad that you love my crustless pie recipes! Great idea about adding sliced almonds, too!
I just made this for the second time. This time I used plums. It came out great both times. I love this recipe and it will be added to my “favorites” list. I feel like it would work with many fruits. I might use less sugar next time. It is a little too sweet when served a la mode and I love ice cream! It’s like a yummy, fruity, butter cake. ❤️
I just made this for the second time. This time I used plums. It came out great both times. I love this recipe and it will be added to my “favorites” list. I feel like it would work with many fruits. I might use less sugar next time. It is a little too sweet when served a la mode and I love ice cream! It’s like a yummy, fruity, butter cake. ❤️
Thanks for the five star review and I’m glad this is on your favorites list and that you’ve had luck with plums. Yes, I have used blueberries, strawberries, fresh cranberries, peaches, you name it, all great!
I made this pie with Splenda & it was delicious. Everyone enjoyed it.
I made this pie with Splenda & it was delicious. Everyone enjoyed it.
Thanks for the 5 star review and glad that it was delicious even with Splenda!
We made this pie yesterday and it turned out great. It was the perfect combination of a moist inside and crunchy outside. We want to experiment more with this recipe by trying other berries. Would you recommend using cherries instead of strawberries? Thanks.
We made this pie yesterday and it turned out great. It was the perfect combination of a moist inside and crunchy outside. We want to experiment more with this recipe by trying other berries. Would you recommend using cherries instead of strawberries? Thanks.
Glad it turned out great for you! Did you see the blueberry version I linked to in the post? Also yes cherries would work as would peaches, plums, nectarines, blackberries, etc.
I made this yesterday for the first time. I used raw sugar instead of refined white sugar so the batter was brown rather than white. I also used an aluminum pie pan (dark colored), and cooked it in an electric oven for 43 minutes. It was amazing! Rich, tasty berries and moist cake. Didn’t bother to top it with anything. Just yummy!! I’m thinking of having some for breakfast!!
I made this yesterday for the first time. I used raw sugar instead of refined white sugar so the batter was brown rather than white. I also used an aluminum pie pan (dark colored), and cooked it in an electric oven for 43 minutes. It was amazing! Rich, tasty berries and moist cake. Didn’t bother to top it with anything. Just yummy!! I’m thinking of having some for breakfast!!
I am glad you loved it and that it worked well with raw sugar for you too.
Absolutely delicious and so easy to make! My family loved it!
Absolutely delicious and so easy to make! My family loved it!
Thanks for the 5 star review and glad it was delicious and your family loved it!
This was amazing!! I used frozen whole strawberries and, while the weight of the strawberries caused a few crevices, everyone raved! The frozen berries did need more time but only 10 minutes more. This is a definite keeper.
This was amazing!! I used frozen whole strawberries and, while the weight of the strawberries caused a few crevices, everyone raved! The frozen berries did need more time but only 10 minutes more. This is a definite keeper.
Thanks for the 5 star review and glad that frozen berries worked well for you and that this is a keeper!
Can you please tell me what weight ( grams) the butter would be as in 1/2 cup or 1 stick unsalted butter .
WOW! Just made this with fresh cherries. Awesome. Thanks for another great recipe.