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.
I made this for our dessert tonight. My husband loved it and said he gave me an Aplus rating. I didn’t care for it as I found the texture was too gooey in the middle. I left it in the oven 35 minutes as instructed. My toothpick came out clean when I tested it. I’ll make it again since he loved it, but I think I’ll cut back on the amount of butter.
Thanks for trying the recipe. I am glad your husband loved it. If it felt too gooey or soft to you, it’s not the butter I would cut back. It’s another 1/4 cup or so of flour that I would add. And use fresh berries, not frozen (if you used frozen). That will firm up the texture. Glad it was an A+ for your husband as written though!
I made these into bite size mini muffins for an event and they were a huge hit! Going to try with blueberries next time.
The crustless strawberry pie is delicious with our fresh Michigan strawberries. I used 1/2 cup baking Splenda and added the 1/4 tsp of baking soda someone recommended. Perfect!
The crustless strawberry pie is delicious with our fresh Michigan strawberries. I used 1/2 cup baking Splenda and added the 1/4 tsp of baking soda someone recommended. Perfect!
Thanks for the 5 star review and I am glad it was delicious with your fresh strawberries and that it worked well for you using baking Splenda!
Lost track of how many times I made it-that should say something! DELICIOUS. When the other organic berries, peaches and plums are available surely I will make this with every fruit available. Make it without hesitation.
Lost track of how many times I made it-that should say something! DELICIOUS. When the other organic berries, peaches and plums are available surely I will make this with every fruit available. Make it without hesitation.
I’m glad that this has been a regular hit for you and it’s been delicious!
Hi Averie, I made your pie but used 2 different things: 1st I used mangos(2) and I used King Arthur’s 1 to 1 gluten free flour. It was the bomb! I had a feeling that using juicey fruit like strawberries, blueberry so I thought why not. I’m gulten sensitive so I look for uncomplicated recipes to switch out the flours. Thank you, your recipes fits the bill.
Hi Averie, I made your pie but used 2 different things: 1st I used mangos(2) and I used King Arthur’s 1 to 1 gluten free flour. It was the bomb! I had a feeling that using juicey fruit like strawberries, blueberry so I thought why not. I’m gulten sensitive so I look for uncomplicated recipes to switch out the flours. Thank you, your recipes fits the bill.
Thanks for the 5 star review and glad this recipe fits the bill for you in terms of uncomplicated so you can easily swap for GF flour. And that you used mangos, my fave!
I don’t know if you have more mangos or if you feel this recipe could work for you but these are also super good https://www.averiecooks.com/mango-oatmeal-crumble-bars/
Great recipe. Can you freeze a crustless strawberry pie?
You probably could freeze it, yes.
I added 1/4 teaspoon of baking soda for a bit more rise and lighter texture. Then omitted vanilla and used teaspoon lemon juice plus added tablespoon zest. I love lemon berry combo. Was so so good. Thanks for the recipe.
I added 1/4 teaspoon of baking soda for a bit more rise and lighter texture. Then omitted vanilla and used teaspoon lemon juice plus added tablespoon zest. I love lemon berry combo. Was so so good. Thanks for the recipe.
Thanks for the 5 star review and glad that you were able to tweak this a bit and that the lemon-berry combo was a winner for you!
These are from 2014 but well loved by readers and your comment made me think you may like them https://www.averiecooks.com/strawberry-lemonade-bars/
Hello, can I use vanilla bean paste instead of vanilla extract?
Hello, can I use vanilla bean paste instead of vanilla extract?
Yes you can.
I made the crustless strawberry pie with XO gluten-free flour, and 1/4 cup of cocoa powder added (because my granddaughter as helping and she wanted chocolate). My strawberries were very ripe and juicy local farm pacific northwest red all the way through – i.e. a lot more liquidy than the supermarket “turnips”. It came out almost like a brownie/flourless chocolate cake – declicious!! And didn’t taste gluten-free either…
I made the crustless strawberry pie with XO gluten-free flour, and 1/4 cup of cocoa powder added (because my granddaughter as helping and she wanted chocolate). My strawberries were very ripe and juicy local farm pacific northwest red all the way through – i.e. a lot more liquidy than the supermarket “turnips”. It came out almost like a brownie/flourless chocolate cake – declicious!! And didn’t taste gluten-free either…
Thanks for the 5 star review and I am glad to hear you loved it and it didn’t taste GF even with making it with GF flour!
I forgot to say that it did take 45 minutes on NON-convection 350 probably because the strawberries were so juicy but gluten-free flour often takes longer to bake (and often a little longer to mix with liquid but it doesn’t matter because there’s no gluten to toughen)
great