Crustless Blueberry Pie – A FAST, crustless, 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 blueberry dessert recipe! Take advantage of those FRESH blueberries!!
Table of Contents
Easiest Blueberry Pie … Without a Crust!
This is a super easy, no-mixer blueberry dessert that’s perfect for last-minute summer entertaining. It’s the type of pie you’d bring to a potluck or picnic to share. Casual but so tasty.
I don’t have a lot of pie recipes on my blog compared to other desserts because I hate making pie crust. This no-crust blueberry pie is a total winner because no pie crust is needed and you save those empty pie crust calories for a better use. Like for other empty calories, such as wine and cheese.
You don’t have to break out your mixer either, which is always nice.
What Does a Crustless Pie Taste Like?
I wouldn’t call the texture totally pie-like, but I also wouldn’t call it as light as cake. Somewhere in between cake and a blondie with a little bit of the gooiness of pie because I underbaked it just a smidge.
The ingredients and ratios are very similar between the pie and my no-fail blondies recipe, except that the pie recipe has granulated sugar and 2 eggs, whereas blondies have brown sugar and 1 egg.
The edges are chewier with a more tender and gooey interior. If you want it firmer, bake it longer. I sprinkled sugar on top before baking and it adds a tiny bit of crunch, which I relish.
Ingredients in a Crustless Blueberry Pie
To make this simple blueberry pie recipe without a crust, you’ll need:
- Granulated sugar
- All-purpose flour
- Cinnamon
- Salt
- Butter
- Eggs
- Vanilla extract
- Eggs
- Almond extract
- Blueberries
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 a Crustless Blueberry Pie
Homemade blueberry pie couldn’t be simpler! Follow the following steps:
- Whisk together the wet and dry ingredients in separate bowls.
- Then, carefully stir in the blueberries (the batter will be quite thick).
- Sprinkle a handful of blueberries and some sugar on the pie before you bake it.
- You’ll know when the fresh blueberry pie is finished baking when the edges are set and a toothpick inserted in the center comes out clean.
Topping Ideas
I like to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream, but both are optional!
Tips for the Best Crustless Blueberry Pie
Metal vs glass pan: I used a glass pie plate to make this recipe. If you use a metal baking dish, the bake time may vary because metal conducts heat better than glass.
Bake time: I prefer to underbake my homemade blueberry pie 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.
Make ahead: This no-crust pie keeps well at room temperature for a few days, so feel free to make it a day or two before you plan on serving it.
Recipe FAQs
This recipe is adapted from my Crustless Cranberry Pie that I fell in love with and made over and over before Christmas, and this crustless blueberry pie was no exception — love at first bite. I had such great luck using fresh cranberries and never tinkered with frozen.
So when I read the note I wrote to myself in my planner back in December, and that I should make this recipe in June, I immediately reached for fresh blueberries. And then I made it again with strawberries.
You’re probably fine to make this dessert with frozen blueberries, but do NOT thaw them before adding to the batter. Toss them with a spoonful of flour (they release extra moisture as they bake) and add 10ish minutes to the total bake time. I’m just guessing though, as I’ve only ever used fresh berries.
If you don’t have a glass pie plate on hand, you can use an 8-inch round cake tin instead. If it looks like the blueberry pie filling is too much for your substitute pan, omit a little so the pie doesn’t overflow in the oven.
I kept this crustless blueberry pie super simple, but I bet you could mix in other fresh berries if desired.
Recipe Video Tutorial
Love Crustless Pies? Try These Next!
If you hate making pie crust as much as I do, make sure to try one of these crustless pie recipes next:
Pin This Recipe
Crustless Blueberry Pie
Easy Blueberry Pie – a FAST, crustless, 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 blueberry dessert recipe! Take advantage of those FRESH blueberries!!
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract, or to taste
- 1/2 to 1 teaspoon almond extract, or to taste
- 2 cups plus 1/4 cup fresh blueberries, divided (I have only made with fresh and cannot comment on using frozen)
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, cinnamon, 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 blueberries 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 blueberries over the top.
- 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.
- 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.
Notes
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 86mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 3g
More Easy Blueberry Dessert Recipes:
FAVORITE BLUEBERRY RECIPES HERE — A collection of the best of the best blueberry recipes!
Blueberry Crisp — Sweet, juicy blueberries topped with a crispy, crumbly topping! Easy, one bowl, no mixer dessert that’s an all-time favorite!
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
Blueberry Oatmeal Crumble Bars — Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! Big crumbles and juicy berries are irresistible!
Brown Sugar Blueberry Banana Bread — This is a moist brown sugar banana bread studded with juicy blueberries.
Blueberry Banana Zucchini Bread – Banana bread just got better with juicy blueberries in every bite! The zucchini (you can’t taste it) keeps it moist and healthy! Easy and delicious!
Blueberry Zucchini Bread – Juicy blueberries in every bite of this soft, easy, no mixer bread! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and healthier!
Originally posted June 22, 2018 and republished June 23, 2021 with updated text.
This is a good recipe. I used gluten free flour and added a teaspoon of baking powder. I couldn’t imagine it rising without some sort of leavening. I also added the zest of a lemon and made a lemon glaze. It’s really good!
It rises as much as the photos show – it’s a denser dessert and people and my readers love it this way!
Although with GF flour, I have no idea what to say but perhaps it is necessary to add a bit of baking powder since there’s no natural gluten which helps things rise and “puff up” a bit.
Glad this worked out well for you and the lemon glaze I’m sure was great!
This pie was wonderful, so easy to make, loved it, but the calorie count is off by about 70 calories per 1/8th, the taste made up for it but for anyone who it watching calories, be aware.
Just saying, use to eat whatever I wanted never gave it a thought, but aging got in the way.
Thanks for the 5 star review and I am glad that it was wonderful! And yes, aging and metabolism don’t go hand in hand that’s for sure.
I have been baking this pie for years! It is quick , easy and delicious. I have baked two this week! I also double and bake in a 9×13 pan! Everyone loves it! I have shared with many friends. You can also used chopped apples or canned peaches chopped! Love this recipe!
Thanks for the 5 star review and I am glad that you’ve been making this for years and even made two this week! I have a recipe coming up in July using apples that’s a spinoff of this!
I made this yesterday for holiday gathering for mom who requested hot dogs on charcoal grill..she can’t drive anymore so brother brought her to my house. I made it like instructed except omitted almond and tried 1/2 tsp lemon extract instead..everyone loved it. Mom wants recipe so she can make with her Kiwanis club NJ blueberries. Thank you so much. I have back hip issues too and this was quick and easy. I used a cast iron skillet. Perfect fit and so pretty. I rubbed inside with butter.
Thanks for the 5 star review and I am glad this was a hit for your mom and she wants the recipe too! Glad to know your cast iron skillet worked out well too.
Just delicious!
Thanks and I am glad it was delicious!
Can you freeze your blueberry pie cake? The crust less one?
Yes although of course, it will always taste best when freshly made.
The recipe was easy to follow. The problem was, the center was uncooked after baking for 5 more minutes. Tastes good…
All berries vary in their juiciness levels (and ovens in their heat output levels) so you can extend the baking time as much as you need to make sure it’s fully set and cooked through.
Would like to try can I double up on vanilla as I have nut allergies and stay away from nuts and any nut related products
Can you use lemon instead of almond?
Yes you can.
That blueberry crustless pie is delicious!!! Thanks for sharing!!!
Thanks for the 5 star review and I’m glad this turned out delicious for you!
I just made this recipe today and it came out great! I used frozen blueberries since that’s what I had on hand and it came out fantastic! I will definitely make this again. Thank you!
Thanks for the 5 star review and I am glad the frozen blueberries worked great and that you’ll definitely make this again!
Came out a little odd. I cooked for the max time, but still kind of like underdone cake.
If it’s underdone, you probably didn’t cook it long enough. Fruity desserts do vary in baking time despite whatever is listed as the max time since fruit varies, and some is much juicier than others, which will affect the final baking time. So you always have to bake until done in your oven. Make sure it’s sufficiently done since there’s an egg in this.
AverieI made the crustless blueberry pie but used blackberries instead. It’s an awesome recipe. IT’s probably now one of the favourites. I used frozen blackberries. Had to bake it a little longer to ensure baking all the way through. But it was awesome. This is definitely a keeper.
Thanks for the 5 star review and I’m glad that it’s one of your favorites!
Can you bake this in a toaster oven? It’s still hot where I live and I hate using my big oven. Thanks
I am not sure…I don’t know if your toaster oven gets hot enough like 350F or not. You’d have to experiment.
Averie, this is the second time I’ve made this lovely crustless blueberry pie! Such an easy recipe that tastes Devine! I actually make this in my cast iron skillet and bake for 39 minutes. This will be my regular goto dessert! Thanks so much for sharing! Christy
Thanks for the 5 star review and I’m glad your cast iron has worked great for you and that this will be a regular go-to for you!
Averie….this is the most AMAZING desert ever!!!!! My 11-year-old grandson also loves making it, he made it for his dad and his dad’s girlfriend when he went to stay with them, and he just made it for his mom and step-dad…..My question, can this be made with Splenda? My grandson has a friend who is diabetic, and he really wants to make it for her, but he doesn’t want it to bother her diabetes. If anyone has made it with Splenda, please let me know baking measurements for the Splenda and also let me know how it came out. Thank you, for such an AMAZING desert!!!!
Thanks for the 5 star review and glad this is the most amazing dessert ever for you!
Not sure about Splenda because I have never really baked with it, but if you have and get good results, then I would say do what you do normally when using it and this should come out like other desserts do when you bake with it.
I made this and I ended up baking it for another 20 minutes and it still looked under-baked and when I cut into it, it indeed seemed under cooked. Maybe less berries would help make it less ‘moist’
Perhaps your berries were just super juicy as could be the case with either frozen berries that held onto a lot of water OR super fresh and ripe summer berries at the peak of the season that are bursting with juice. You could cut back I am sure to help reduced the moistness level although I have never had this type of comment before so it’s new to me. Thanks for trying the recipe.
Can this be made gluten free
Perhaps although I am not sure as I have never tried. You can try with something like this https://amzn.to/3bjs5RM
You could probably do this easily with frozen berries. Many recipes suggest using 2 T of your 1C flour and mixing with the berries to keep them from sinking in batter. I may try this since I still have many frozen berries.
I made the crustless-blueberry pie for dessert tonight and it was a great hit. Thank you for all the wonderful recipes
Thanks for the 5 star review and glad this was a great hit!
Thanks, can’t wait to make it
This was delicious! I just love the almond extract in this and it came together so quickly! It’s perfect! I’d love to try it with cranberries 😋. Thank you for sharing!
Thanks for the 5 star review and I am glad it was delicious! I agree, the almond extract is just lovely in this recipe!
Saw the recipe a couple weeks ago made it today, my wife’s dad was here as well EVERYONE loved it thank you Averie, I have printed MANY of your recipes. Please keep posting, I’ll keep looking, Thanks
I am so glad to hear this was a winner with everyone! I appreciate you trying my recipes and thanks for the nice comment!
I just made this recipe and it was so easy and delicious! My kids and I finished our slices right away! My teenage daughter called this “amazing!” and I would have to agree. I followed the directions perfectly except that I used frozen blueberries with no issues. I thawed and drained them in a colander, wiped them down a bit, then tossed the berries in some flour before adding to the batter. I had to bake a bit longer, but it was still delicious! Thank you for a new recipe that I can’t wait to use again. 🙂
Thanks for the 5 star review and glad this this is a hit for your and your family and that the frozen berries were just fine for you!
Thank you Cas cannot what to try and I have freezer full of berries!
Avery, Any thoughts on if this can be made, kept in fridge and baked the next day? My oven has quit and the part it needs is not going to be here for…two months apparently. It’s torture. I would like to make this ahead for my parents – make it ahead the day before and then I would bake it at their house. Any ideas if this would work?
Averie, this looks so good, my mouth is watering. I looked thru comments for an answer but don’t see it asked. Do you think the butter can be replaced with Greek yogurt? Looking to fit this bit of scrumptiousness into my calorie budget!
No I don’t think Greek yogurt will work in place of butter. It will turn into blueberry soup I surmise.
Try replacing butter with apple sauce.
Just for anyone who’s counting calories, this calorie count is waaaay off. It comes out to more like 350 calories per slice. I used Truvia sweetener and it still comes in at 273. Just saying.
Can you use frozen blue berries?
I have a big section in the blog post where this is discussed.
Wow what a tasty blueberry pie! Followed your recipe and it didn’t disappoint! Just yummy! Will make this pie again! Keeper Recipe! Thanks Averie!
Thanks for the 5 star review and glad this is a keeper for you!
I’m in the uk,how would I change the measurements to metric please? I don’t have any cups and what does. A Stick of butter weigh? Thank you. Sharon.
I would just do a quick Google search on any measurement questions you have because I don’t know the metric weights off the top of my head but Google knows them all :)
I love this recipe and since you posted it last year it’s been my go to dessert for sure! The blueberries with a hint of almond and vanilla make it super delicious! Easy, fast and five star all the way. Everyone loves it and always asks for the recipe. Thanks so much for posting 😊 🫐
Thanks for the 5 star review and glad this has been your go-to dessert! It’s been a reader fave since 2018 actually!
I made these pies last year & loved them! How would you change it to make with peaches??
I would just use about 2 cups of sliced peaches, about 2 large peaches peeled and thinly sliced or cubed small and see how it looks volume-wise and add more (or less) if necessary.
Averie, this has become my go-to dessert when I have company or need to bring one somewhere. Easy, delicious, and I’m going to add Healthyish thanks to all those blueberries! Even more perfect when warm with a scoop of ice-cream! Thank you for a great recipe!
Thanks for the 5 star review and glad this is your go-to dessert! We should all have one and glad this is the one for you! If you didn’t know or haven’t tried, you can pretty much make this with any types of berries and/or stone fruit, peaches, plums, etc. too!
I don’t normally comment on recipes but this one is INCREDIBLE! The only things I changed were, I rubbed crisco on the pie plate instead of spraying it. I used frozen blueberries also. I just rinsed & let them sit in a strainer for a bit. It turned out amazing. The edges got a beautiful crispness to them. Great recipe. Will be making again.
Thanks for the 5 star review and glad this was incredible! Thanks for taking the time to comment!
This is our favorite blueberry recipe. We have fresh blueberries growing in the backyard and I’m making it today for the second time this week. Don’t change a thing, it’s perfect just the way it’s written and so easy!
Thanks for the 5 star review and glad that this is your favorite blueberry recipe! Very jealous you have blueberries growing in your backyard!
I love this recipe! I had fresh local tayberries on hand and used 1/2c AP flour & 1/2c almond flour and added 1 tsp cardamom. So easy & delicious!!
Thanks for the 5 star review and glad that your berries and the AP/AF mixture worked great!
I made the crustless berry pie. Are used fresh blackberries from my yard. It was delicious! Everybody loved it! So easy to make and lots of flavor.
Thanks for the 5 star review and glad that it was delicious with your homegrown fresh blackberries – what a treat!
You are my go-to site for cookies. And, I have made your cranberry version of this pie with great success. But, when I made this blueberry one, someone who gushed over it said I should open a bakery!
Thanks for the 5 star review and glad that I’m your go-to site for cookies and that people wanted you to open a bakery after this pie :)
Where are the amounts for the ingredients?
Listed in the recipe card.
Delicious! Made with fresh picked berries, I’ll be making it again!
Thanks for the 5 star review and glad you’ll make it again!
Great recipe! I made it twice in the last week, with fresh picked blueberries. The first time I followed the recipe to a T and baked 37minutes – just a tiny bit gooey in the middle. The second time we were out of white sugar, so I used brown sugar and added 1/4 cup extra of flour. Baked it longer – about 43 minutes. Much more cake-y but still utterly delicious!
Thanks for the 5 star review and glad it turned out well for you both times!
OMG is all I can say this crustless blueberry pie is amazing . I make this often and every person loves it . So easy I am about to make the strawberry version for the first time.Thank you so much for the recipe.
Glad it turned out amazing and everyone loves it! Hope you enjoy the strawberry version too!
I make something similar using blackberries when in season. I use brown sugar in place of the white sugar sprinkled on the top. I also bake it in an oblong pan (an Entemann’s foil danish pan) and serve it for breakfast. Delicious. I cant wait to try it with blueberries!
I used frozen berries, so it took quite a bit longer but didn’t burn. Delicious and so easy! I imagine almost any fruit would work. I’m tracking nutrition in MyFitnessPal, and I entered this recipe manually. It came out to almost 100 calories more per serving! Just a heads up to anyone else, and wondering if anyone has some insight?
Thanks for the 5 star review and glad it turned out great with frozen berries! Yes I have made it with almost every fruit out there and always great.
I made this in an 8×8 dark metal baking pan using frozen blueberries tossed in some cornstarch, and adding more vanilla extract because I didn’t have almond extract. I set it at 350F but it was still gooey at 40 minutes, so I increased the temperature to 375F. Once cooked, it was the most delicious blueberry pie I’ve ever had! I’d make this again, but maybe at 375F for a metal baking pan lined with parchment paper. Thank you for the recipe!
Thanks for the 5 star review and glad it was the most delicious blueberry pie you’ve ever had!
Easily one of the best desserts I’ve had in a long time. I had to make two changes because of what I had on hand. I used lemon extract instead of almond. I used salted butter so I left out the 1/4 salt. It turned out so good. I worried it might be too sweet but it wasn’t.
Thanks for the 5 star review and glad it’s easily one of the best desserts you’ve had in a long time!
So delicious! One of my summertime favorites! I serve it with Lemon ice cream…yum!!
Thanks for the 5 star review and glad this is one of your summertime faves!
Good morning greetings from Ecuador 🇪🇨
his recipes are spectacular, yesterday I made crustless blueberry 😋🍰
Hugs, Paola ! 🌹
Thanks and glad it turned out great!
can you use almond flour for this recipe?
I doubt it will work. I don’t recommend it.
Simple but flavorful recipe, loved it! I used half butter and half coconut oil and frozen blueberries I thawed before baking. I’ll try the blueberry and lemon pound cake next, thanks for your work and helping us having fun in the kitchen!
Thanks for the 5 star review and glad you enjoyed this and that half butter/half coconut oil worked great!
I love this recipe. I’ve made it several times and it always turns out perfectly. I’ve also made individual muffins and they are perfect for lunch boxes. Thank you for sharing.
Thanks for the 5 star review and glad it is always a winner and that you’ve been able to make it as muffins, too!
great idea !!
The crustless pie have you tried other berries like strawberries or blackberries or cherries?
Yes https://www.averiecooks.com/crustless-fresh-strawberry-pie/ and there is a Cranberry version too for when those are in season.
I made this on Sunday…it was delicious. I don’t have a 9 inch dish so I ended up using a 10 in inch pie dish. I did a recipe and a half. It was a full pie. I had to bake it for about 45-50 mins. It was still gooey in the middle. Next time I think I will do the single recipe in the 10 inch pan to make it a little thinner of a pie. How long would you suggest I bake the pie using a 10 inch pan? Would you still bake it at 350 but maybe more like 30 – 34 mins?
Baking time is always going to depend on the situation at hand. How juicy the berries are, how humid is your climate, does your oven run on the cool or hot side, etc.
Bake until done (not gooey) and don’t worry what the clock says.
Made this yesterday, using frozen blueberries. Turned out great, just dusted the frozen berries with flour. Was a hit in our house, will be making again, didn’t last long.
Thanks for the 5 star review and glad this was a hit!
I made this for dessert tonight. I halved the recipe, and bakes it in a small oval dish. It was fantastic!! I also tossed in a few white chocolate chips. Absolutely divine.
Thanks for the 5 star review and glad this was divine!
I think you forgot the link to the video you said you had of you preparing the crustless pie. I searched high and low on this page for it but couldn’t find it.
It floats within the post as you scroll, it’s supposed to scroll with you or off to the lower right corner. I can see it.
Thanks for your response, Averie. I had a sneaking suspicion the problem was with the browser I was using. When I switched to a different browser, I saw the floating video box and was able to view it. Thanks!
Ok great!
1 cup of sugar to 1 cup of flour sounds like it would be too sweet. Does it need the entire cup of sugar?
For me, yes because berries can be tart.
This has tons and tons of positive reviews as written. I would go with 1 cup.
Hello, can you make this using canned blueberry filling?
No. It is not the texture you’re looking for here and it will be too sweet.
A recipe that would work with pie filling would be this “Puff pie” as my family calls it. It was a recipe my grandmother clipped one time. Very simple
1 cup milk
2 eggs
1/2 cup biscuit mix
1/4 cup sugar
1/2 tsp. vanilla extract (you could sub 1/4 tsp lemon extract or some lemon zest with blueberry)
2 tbsp. butter, softened
1 can pie filling
Preheat oven to 400. Place all ingredients except pie filling in the blender and blend on high speed for 15 seconds (or 1 minute with mixer). Pour into a well greased 10-inch pie pan. Spoon pie filling over the top. Bake for 25 to 30 minutes or until golden brown.
Thanks for sharing. I have something after you mentioned Bisquick that also uses it https://www.averiecooks.com/blueberry-pancake-breakfast-squares/ Same concept, different execution. But it jogged my memory.
I have left a comment before on the crustless blueberry pie. This recipe is a winner! I have been making for 2 years and everyone loves it! So easy and I have used chopped apples and I have used fresh peaches and I have used canned peaches! It always comes out perfect! I have also doubled it and baked in a 9×13 pan! Thank you! This is now my go to recipe for church. If I did not make this at church people would be disappointed! My husband and my son also love it!
Thanks for the 5 star review and glad it is a real winner and you’ve been making it for a couple years now!
Good to know about chopped apples and fresh/canned peaches, too! As well as the 9×13 working by doubling the recipe. Great info!
Can you use regular salted butter instead of unsalted?
Ummm not sure. It could turn a bit too salty possibly. You’d have to know that going in before trying…
I used salted butter and just left out the 1/4 tsp salt and it turned out delicious and not too salty at all.
I followed the directions exactly and this was one of the best desserts I’ve ever made. My husband is not a blueberry fan and he raved about the flavor and texture. Thanks for a great recipe.
Thanks for the 5 star review and glad this was one of the best desserts you’ve ever made and even your non-bb loving husband loved it! Wonderful!
If I double the recipe, can I use a deep dish pie pan?
I really don’t know how that would work. If you’re doubling the batter, I would bake in two separate pie pans.
Can I omit the almond extract since I cannot get it in Greece ?
Yes. Just substitute with vanilla extract.
Baking this now, i added white chocolate chips!
I used frozen blueberries and I must say this is the best dessert I have ever made…and I have made many!!! FYI.. I double the recipe and add 2 tsp of baking powder. It is like eating the biggest and most moist blueberry muffin😁Thank you so much for the recipe.
Thanks for the 5 star review and glad this is the best dessert you’ve ever made!! Wow!
I am sure the 2 tsp of baking powder does make it much like a giant blueberry muffin!
OMG! This recipe is delicious, and so easy. I used frozen berries, thawed and dried on a paper towel. The texture and flavor were perfect. I am a nutmeg freak, so I added 1/4 tsp of nutmeg to the batter- yum! Thanks for sharing this recipe.
Thanks for the 5 star review and glad that frozen berries worked and that they paired well with nutmeg for you!
More blueberries than dough – loved it!
Thanks for the 5 star review and glad you loved it!
Made this for dessert when my adult grandsons came for dinner. HUGE SUCCESS!!!! Can’t believe how easy it was to make, and it received rave reviews. Loved the crunchy sugar coating on top. Because I used some extra berries and extra large eggs, I added 1 rounded T of self-rising flour to avoid having a soggy center. It worked. GS’s suggested lemon with it would be good, so next time I will ‘gild the lily’ by grating some lemon zest on top prior to baking, and use a lemon-juice/icing sugar glaze drizzle when serving it.
Thanks for the 5 star review and I’m glad to hear that it was a huge success, got rave reviews, and was easy!
I was wondering if I could use a sugar alternative and a flour alternative, such as almond or coconut flour? Low carb life style 😀
Really not sure since I haven’t tried experimenting with those ideas.
I love rhubarb. Do you think rhubarb would do ok or possibly be to tart
I have never tried it so cannot say and don’t bake enough with it to give advice. If you love it, then I would just try it and see what happens.
I doubled the recipe and used fresh raspberries and blackberries.Cooked in a 2 cake foil pans, time had to be adjusted. TRULY amazing. I did not change the recipe. I feel this is like a fruit blondie which for me is fantastic because I don’t like brownies, love chocolate but brownie texture not so much l WILL DEFINITELY MAKE AGAIN !Easy of recipe 10 stars !!
Thanks for the 5 star review and I’m glad it turned out amazing with fresh raspberries! I need to put that on my summer baking list for next year (already well into testing pumpkin recipes now). Glad you will definitely make it again AND that you would give it 10 stars if that’s possible :) Thanks!
I’ve made this lots of times last summer – with blueberries, raspberries, peaches… I need to bring something to a pot luck and I wanted to bring this but I don’t want to bring my pie plate because I don’t want to accidentally leave it there, and we may need to leave before dessert. Have you out successfully taken the whole pie out of the dish before cutting? Or have you ever tried this in a brownie pan (the pan with all the square spaces like a muffin tin)? Just looking for ways to get it there out of the pie pan!
I haven’t made it in any other dish/tin other than a glass pie plate. Nor have I ever slid it out of the glass BUT….I think that is do-able. I would go extremely heavy handed on the Pam nonstick cooking spray and I think you can do it. Let it cool fully before you attempt, but it should work. Glass, with a lot of Pam, is very very slick. LMK how it goes!
Glad it’s been a hit with lots of different fruits!
How well does it work with peaches or maybe a combo of peaches andy’s berries?
I actually have never made it with peaches but I bet it would be great or with a peach/berry combo!
Well, I was following the instructions verbatim and lo and behold I put it in the oven and realized the butter is still sitting on the counter. Might want to edit your recipe. Took it out of the oven quickly and Incorporated the butter oh, so we’ll see what happens. It’s really nice out. Yesterday
you could bake it in a aluminum foil pan and would not have to worry about losing your pie plate
I made this just as written It wasn’t like any pie I’ve ever had, but that’s not my point. It was wonderful! I will make this again and again. It was so easy to make and delicious!
I am glad you will make it again and that it was wonderful!
I just made this yesterday and WOW, what a hit! I made it exactly as instructed and it was just sweet enough and went great with a side car of vanilla ice cream! This will be a repeater!~
Glad this was a big hit and it will be on repeat!
I just made this yesterday and it was DELICIOUS. I did make a slight change and used a 1/2 cup of Brown Sugar and a 1/2 cup of white sugar and it was superb. Thank you for this lovely recipe.
Thanks for the 5 star review and glad that the half brown/half white sugar worked out great!
I made this and added some pecan pieces and also substituted 1/2 tsp. True Lemon powder for the almond extract. It is always a hit! Thanks for the great recipe!
Thanks for the 5 star review and glad this is always a hit! The lemon powder I’m sure is great with the blueberries!
I am giving this recipe 5 stars even though it took longer than 38 minutes to bake. The taste was amazing. I made the cranberry version many times and it also, was very good.
Thanks for the 5 star review and I am glad it was amazing!
All ovens, pans, ingredients, etc vary so always bake as necessary, given your set of variables, which it sounds like you did.
I made this for “Pie day” for my Stitching group and they all LOVED it. I did use frozen blueberries and it turned out great.
Thanks for the five star review and I’m glad that this was a big hit and that the frozen berries worked out just fine for you.
I have made this with fresh blueberries, fresh peaches, and apples and it’s absolutely delicious with all three! Thanks for sharing such a versatile recipe!
Thanks for the five star review and I’m glad you’ve been able to make it with different fruits!
Had some really sweet blueberries, and it came out fantastic. actually cooked a second one later in day, and cooked it to a little more golden brown, with some tarter berries. Absolutely grand! (Am in Florida at present, and lots of berries abound here). thanks
Thanks for the 5 star review and I’m glad you made two of these in two days! Most people would probably be envious of all your berries at this time of year – enjoy them!
This is the second time I have made the pie with frozen, thawed sliced peaches. It came out wonderful! I just made sure the peaches were completely thawed and drained, then roughly chopped. A very good, easy dessert!
Thanks for the 5 star review and I’m glad it turned out great with peaches!
Is it possible to use almond flour and Truvia sugar?
I never have so I cannot say for sure but my guess is no for sure on the almond flour and possibly half and half with truvia/real sugar.
Easy to make and delicious! I followed the instructions exactly.
Thanks for the 5 star review and I’m glad it was easy and delicious!
I don’t have almond extract, do I just use vanilla in its place? Thanks!
yes
I made a gluten free version for our church pie social and it was a hit! I used frozen blueberries from my garden, rinsed and thawed. 2 TB of sugar for the topping did seem excessive; I probably used only 2 tsp. Will be making the cranberry version for Thanksgiving.
Thanks for the five star review and I’m glad this worked out great as GF! The cranberry one is excellent as well!
Made this several times and always have people rave over it. Have used fresh & frozen blueberries and excellent results always. Recipe is very quick & easy and is new go/to dessert recipe!
Thanks for the five star review and glad everyone raves over it!
Fabulous and so easy. Can this be made eggless?
Not sure since I’ve only tried it as written.
I made this pie for a potluck at work. It went over so well and some people were upset that they didn’t get to try it that I made two more for the next day so everyone could get a piece. Tonight, I tried this recipe but used cinnamon coated apples and cut up Kraft caramel cubes into tiny pieces. It is so good! Extra ooey and gooey!! It would probably be good with walnuts in it as well. I had to cook it for about 40 minutes to keep the center from being too wet. Thank you for creating such a versatile recipe! I can’t wait to try it with cranberries for Christmas. I think I’m going to try some OJ in it instead of zest. I saw you mention in either this recipe or the cranberry that you were going to try it with strawberries but didn’t see an update. I also thought of trying that. If you tried it, how was it?
The cinnamon coated apples and cut up caramel cubes sounds excellent!! I need to try that! I did try it with strawberries and that was great as well https://www.averiecooks.com/crustless-fresh-strawberry-pie/
Please can you tell me he measurements in grams. So I can try this at home
Feel free to use an online calculator to do all the conversions for you.
The only thing that makes this a”pie” is the dish it is cooked in. I made it this morning as a trial run for an upcoming church event. It is so delicious!! I used frozen blueberries that were completely defrosted, rinsed and drained well. We pick fresh blueberries when in season and keep in the freezer all year long. This recipe is so easy with simple ingredients., it will be definitely be a go to for me from now on. Thanks for sharing!!
Thanks for the 5 star review and glad this will be a go-to!
This was great. I made it three times as listed. I just made it with 2 very ripe peaches. I put 1 heaping cup of berries in the batter. Poured half in the butter pie dish. Layered sliced peaches over the batter. Topped it with remaining batter. Then added 1/4 cup berries and sugar as listed. It took about 40-42 minutes in 350 oven. It was delish.
Thanks for the 5 star review and glad this has been great with peaches too!
I have never written a review before but had to on this. Really the best blueberry dessert ever! I followed the recipe but I accidentally added course salt and it was so good with the sweetness of them blueberries! Thanks for this. Will make again!
Thanks for the 5 star review and glad you’ll make it again! Thanks for writing your first ever review, too!
We made this with Gluten free flour and it was amazing! This will be one of our favorite go to recipes whenever blueberries are in season!
Thanks for the 5 star review and glad this will be a go to for you! And that with GF flour it was amazing, great to hear! And I hope you and your family are doing well :)
This was amazing! I used wild blueberries and it was to die for. Literally the best not chocolate dessert I could ask for. Definitely don’t overcook! We call it blueberry cobbler cake.
Thanks for the 5 star review and glad this was amazing! I agree it’s one of the best non-chocolate desserts out there for me as well!
Yum!! Can it be made with cherries? Raspberries? I made it as is last night and it’s so good!
Yes, yes, and glad you enjoyed it!
This recipe worked great with frozen blueberries! All I did was rinse them in a strainer with cool water to thaw and to rinse off the excess juice. I let them drain and then sprinkled them with a health dose of flour right there in the strainer and shook off the excess flour. Next I added them to the batter according to the directions, but I gently folded them in. Instead of using the granulated sugar on top I used baker’s sugar granules to add a little crunch. I baked it for 35 minutes as suggested and a wire tester inserted in the center came out clean, but the middle was a bit too gooey for my taste. Next time I’ll probably add a few more minutes of baking time. I have some dried cherries and I am wondering how they would work, hmmmm! I will definitely use this recipe again!
Glad this came out great for you with frozen berries!
What is baker’s sugar? Is it the same as icing or powdered sugar? I plan on trying this for dinner tonite with ice cream.
You could google for more info on your question; but this recipe calls for granulated sugar.
Hi Sue. I’m making this pie in a ceramic pie dish. The building I live in has a once a month food pantry and we were inundated with 3lb bags of frozen blueberries. I ended up with 12lbs!! I’ve made muffins, breads and cakes. The pie I have in now is jiggly in the middle at 50mins. I know the coating with flour but didn’t do it with this recipe. Any suggestions? Question to Averie as well. Thanks, Katy
Well by now I’m sure it’s finished baking. Very simply, all ovens, climates, pans, berries, etc. vary so always with baking, just bake until it’s done, whatever that means in your situation.
just m made this blueberry pie, it is really good,
Glad you are enjoying it!
This is excellent. I also made raseberry instead of blueberry and they are both wonderful.
Thanks for the 5 star review and glad this was a winner with both raspberries and blueberries!
My husband loves this recipe and he is picky. He had never eaten blueberries before.
Thanks for the 5 star review and glad this got your husband to eat blueberries!!
I made it with frozen mixed berries, thawed and drained. Turned out great. I also left out the almond extract due to family allergies. Topped with Cool Whip instead of ice cream. Everything else as described.
Glad that the drained thawed berries worked great here!
I saw this recipe on facebook and have made it twice in the last week. Super easy and amazing flavor. My husband and I devoured it. Did make the second one with frozen berries and just thawed before stirring in. no problem. So glad I tried it
Thanks for the 5 star review and glad this has been on repeat the past week :)
Simply amazing! Everyone in the family loved it. My husband, who is rhubarb pie fan, asked if I could try it using rhubarb. I’m going to try it and see how it goes.
Thanks for the 5 star review and glad this was a hit! If you try it with rhubarb, come back and write how it goes. Others have asked but I don’t know firsthand.
This recipe is a definite keeper!! I went out and picked fresh raspberries since I didn’t have blueberries, and YUM! This might be the best “pie” I’ve ever made! Can’t wait to try it with blackberries next. :)
Thanks for the 5 star review and glad the raspberries worked out well! I am sure it was delish!! Glad it’s possibly the best ‘pie’ you’ve ever made and a keeper!
This came out fantastic!!! I didn’t have vanilla extract so I used lemon instead. I will definitely make this again.
Thanks for the 5 star review and glad the lemon extract worked like a charm!
This is awesome! I made it with frozen blueberries and just cooked it an extra couple of minutes. Wonderful! I used a full teaspoon of Almond Extract and we thought it a little too much. I’ll try 1/2 teaspoon next time. And there will be a next time. So easy and so good.
Thanks for the 5 star review and glad that the frozen berries worked well! Yes adjust the extract to taste based on your preferences. Glad you will make it again!
O.M.G. ……….I made this recipe (and on one of the hottest days in Seattle 90+ degrees) and I cannot describe the joy our taste buds experienced…….This is soooooo delicious and tasty. I had some dusting sugar that I used for the top and it made it unbelievable! I’m sending this recipe to my friend who grows blueberries so she can be happy! :-) The only thing I didn’t do was add the almond extract…..didn’t have any and didn’t want to buy it. I don’t know that it even needs it! Thank you for the happiness.
Thanks for the 5 star review and glad you loved this! The whole west coast is so hot it’s literally burning up :(
Wow, saw this on FB and thought I’d give it a try–DE-LISH-SHUS!!! Mine was quite soft in the middle, giving it a more “pie-like” characteristic, but I’m sure another 2 minutes in the oven would make it firmer and more like cake. It’s still warm and already half gone! Thanks for the quick and easy and yummy recipe.
Thanks for the 5 star review and glad it was half gone in a flash. And yes, another 2 mins probably would have firmed it up a bit more…I personally prefer it like yours, on the gooeier side :)
Absolutely delicious! We are addicted-made it 2 times in 2 days and it just seems to disappear. Just bought more blueberries!!! Will definitely try other fruits. Thank You
Thanks for the 5 star review and glad you are addicted to it :)
I loved this recipe! It was quick and easy. I will be making the strawberry and cranberry versions soon. Have you made it with fresh peaches?
Thanks for the 5 star review and glad you loved it! I have not made it with peaches but other commenters/readers have indicated they have.
Just tried this with fresh blackberries but I think they have too much moisture! I’ll have to try with blueberries later this week!
Thanks for the feedback. Could be – never have tried with blackberries. Hopefully it’s perfect wity blueberries.
FABULOUS and super easy!! LOVED it!
Thanks for the 5 star review and glad you loved it!
Is there a slow cooker version for days you dont want to turn on the oven…it’s just too hot outside. .janie
No there is not.
How could I do this more diabetic friendly. Love blueberries and all kinds of fruit.
Can’t rate it just yet haven’t tried it. Will do this on the weekend.
I am not really sure since I have only made it as written.
It’s a keeper! Left out the cinnamon and bruleed the top ever so slightly. Quick, easy as (dare I say it) pie! Hoping there’s a slice left for breakfast in the morning!
Thanks for the 5 star review and glad it’s a keeper!
Absolutely delicious!!! Don’t skimp on the almond extract…the flavor is an integral part of the success of this delicious recipe! Can’t wait to make it again!! Wanted to post pictures, but didn’t see anywhere I could do that.
Thanks for the 5 star review and glad you agree about not skimping on the almond extract!
I tried with frozen blueberries! I mixed them with 2 tablespoons corn starch and baked few minutes more. I also added some cardamom! This was very delicious!!
Thanks for the 5 star review and glad it was a hit!
Fabulous! Made with fresh blueberries and gluten free flour and dairy free marj and it didn’t seem to matter. Used a 9.5 in pie plate to be sure it didn’t run over.
Thanks for the 5 star review and glad it turned out great GF and DF!
This was SO delicious!! Thank you for sharing!! Have you tried it with fresh peaches? I’m curious if it would be too wet. Tell me what you would do
I think it would be just fine with peaches. If it’s looking a little wet as the baking time is nearing the end, just bake for an additional 5-10 mins is my suggestion/guess.
WOW! I MADE THIS PIE 4X THIS WEEK!! I COOK AND BAKE A LOT BUT AM A BUSY WORKING WOMAN. THIS PIE WAS SO EASY TO MAKE AND WAS BEYOND DELICIOUS!! I WILL TRY OTHER VARIATIONS LIKE CRANBERRIES AND STRAWBERRIES WHEN THEY ARE IN SEASON. I MADE THIS PIE FOR FRIENDS AND FAMILY AND IT WAS AN INSTANT HIT!!! THANK YOU!!!
Thanks for the 5 star review and glad it was an instant hit!
Amazingly DELISH! Thanks for sharing💕
Thanks for the 5 star review and glad it was delish for you!
Amazing, it’s going to be my go to pud, so easy and so delicious, I used a mix of blueberries and raspberries, and will try other variations as well.
I made it with Bobs Red mill gluten free 1 to 1 flour and Whole Earth baking blend stevia and raw sugar, which reduces sugar by 50%. It came out great.. so easy.
Thanks for the 5 star review and glad you were able to use GF flour as well as a blend of stevia and raw sugar!
How would you make this keto friendly
I’m not sure since I don’t follow a keto diet.
You could try to substitute almond flour and use stieva.
Almond flour is not recommended here. It has no gluten and the recipe was not developed with almond flour in mind.
Have not made it , but plan to; want to compare to similar cranberry recipe I have (Nantucket Cranberry Pie). Disappointed I could not print a picture.
This is fantastic! We ate it without ice cream or whipped cream and it was sooo delish! And so easy too. Thanks for the recipe. I will definitely make this again.
Thanks for the 5 star review and glad you will make it again!
I saw this recipe on facebook and thought it looked so easy I would try it. I had picked blueberries last week and did have them in the freezer so I took out ahead of time and mostly thawed them in a strainer. So for anyone who isn’t sure if you can or should use the frozen berries you can. Make sure to mostly thaw them in a strainer first. This was so easy to make, I mean really easy. I did have to let it cook the full time and that could possibly be because the berries had been frozen and had extra moisture in them. The center still had that gooey goodness. Think I should have only used 1 TBL of sugar on top as it was a little sweet. Tried it plain, yum……then added some whip cream, double yum. I’m sure icecream would be super good too, but I didn’t have any to try.So I will be definitely making this again as it took no time and was really good!!
Great tips and advice for anyone using frozen berries and glad you loved it and will definitely make it again!
I am eating a slice of this right now. It is soooo good! I also made it gluten free using B.R.M. 1 to 1 flour. Also used blueberries from our garden. This is a definite keeper!
Thanks for LMK that you love it and that GF flour 1:1 worked just fine!
Made this for my niece who loves blueberries. I omitted the almond extract and used frozen blueberries. Despite the top of the pie being golden brown when I took it out, the next day the pie was rather gooey and runny, not nicely formed like your pie. All I could think of that would affect it would be the frozen blueberries. Despite the less than nice presentation it was delicious and my niece loved it.
Yes that is why I recommend using fresh. Frozen have a lot more juice/liquid and although a few people have commented that they used frozen and were fine, my fear in using them is what happened to your pie. Glad your niece still loved it though!
This recipe is a winner. So easy to make and a hit with everyone from my husband to my great grandson who calls it” good cake”.
Thanks for the 5 star review and glad it’s a hit with everyone!
Wondering if you could use almond or coconut flour instead? And Stevia or another sugar substitute?
No on almond or coconut flour is my guess – way too dense and heavy.
Sugar sub – possibly. Try it and see how it goes.
I made this today for the first time and it’s a DDO – definite do-over! I loved that it’s crustless, not too sweet, fast and easy and chock full of blueberries. A great way to use fresh blueberries.
Thanks for the 5 star review and glad you loved it!
This is the absolute best blueberry pie I have ever ate! My husband loves it! It is so easy to make – I didn’t use the almond extract. I baked mine in a cast iron skillet because I am a cast iron cook – awesome so awesome. Thank you for sharing!
Thanks for the 5 star review and glad you think it’s the best blueberry pie you’ve ever eaten!
This seems like a terrific “basic” recipe to be inventive, go-from-there! For those without allergies, you could use peaches & chopped pecans – apples & chopped walnuts – cranberries and chopped mandarins — and pick any complimentary extract, or squ
irt and zest of fresh lemon or lime. This becomes a keeper for me, for sure!
Definitely can use it as a jumping off point for other variations.
Do you have a recipe for crust less apple pie? My mom used to make it, but we can’t find her recipe.
Diane
Sorry I do not. But I am thinking you can try with apples in this one and just see how it goes. I would add apple pie spice and cinnamon.
Looks really good. Have read thru comments. Wondering is there’s any way to cut down on the sugar to maybe 1/2 c. My Darlin is Type 1 and that’s a lot of carbs. Some is fruit but just wondered. Thanks !!
Probably will be okay, just noting that it may not come off very sweet/dessert-like. Or maybe use 1/2 cup real sugar and then 1/2 cup of the Splenda for baking which is probably what I would do.
Made this as directed. i even have the pie Dish as yours, lol, IT WAS Great and i will make it again!
Thanks for the 5 star review and glad you will make it again!
Made with blueberries picked fresh from our patch. It disappeared quickly. It took at least 10 extra minutes baking until it reached the done but still gooey in center stage.
Thanks for the 5 star review and glad you loved the recipe and it disappeared quickly! Some berries are just very juicy and I surmise your homegrown ones are just that. Glad you baked it as long as necessary.
Do you have to use round pan ?
I have only made it in a round pan so can’t say for sure what other pan sizes will work well or not.
Can you also substitute raspberries in this recipe?
yes
I made it today with frozen (slightly thawed) raspberries. Took about an hour to bake but came out great!
I really want to make this recipe for a bbq but it has almond extract and a few of the guests are allergic to all tree nuts. What can I substitute the almond extract for? Or can I just not add it? Thanks
Omit or replace with vanilla extract. Enjoy!
This was a big hit! I baked it for the longest time in the given range and it was perfect, having a texture like a coffee cake. The little crunch on top put this over the top. It was perfection.
Thanks for the 5 star review and glad you thought the crunch on top was great – I love that part of it too!
This pie was so delicious we made it two days in a row! I was wondering if chopped strawberries would work in this recipe? Thank you so much for sharing this!
Thanks for the 5 star review and glad you made it 2 days in a row.
Yes, here! https://www.averiecooks.com/crustless-fresh-strawberry-pie/
Great recipe — I used 2 1/4 C frozen blueberries, and I didn’t reserve any for the top of the “pie” (I forgot). Came out great, anyway.
Thanks for the 5 star review and glad you loved it!
This was so easy and delicious! It was a great way to use the blueberries I had just picked! Will definitely make again!
Thanks for the 5 star review and glad the you enjoyed it and will make it again!
This is so good! I’m gluten free so I just used bobs red mill gluten free flour in place of the regular flour. Turned out just fine. Thank you so much for the recipe!
Thanks for the 5 star review and glad it came out great with Bob’s GF flour!
Absolutely delicious..
Thanks for the 5 star review and glad it’s absolutely delicious!
Made this today. So quick and easy. We lived it. Didn’t have unsalted butter so reduces the amount off salt.
Thanks for the 5 star review and glad you loved it!
Would blackberries instead of blueberries work with the crustless blueberry pie recipe?
yes
You definitely want to add lemon zest or extract with the blueberries. I made it with multiple fruits including strawberries and peaches, and it came out fabulous. If your dish is deeper, you may need to add another 20 min. or so to bake. It is very easy to make and is like a giant cookie or a bar. Tastes like a dump cake.
Thanks for the 5 star review and glad you loved it!
The Crustless Blueberry Pie is SO delicious and so easy to make! My entire family LOVED IT . Thank you for sharing this recipe.
Thanks for the 5 star review and glad the whole family loved it!
Can I bake this in a springform pan?
I would just stick with a basic round pie dish as called for.
The trick I’ve found in substituting frozen fruit is to keep it totally frozen until time to add it and to toss it with a little cornstarch to absorb some of the additional “wet”. Start by adding 5 minutes to the baking time and keep checking. I’m going to try this with some frozen rhubarb I have. Maybe even throw in some strawberries.
Here’s my strawberry version https://www.averiecooks.com/crustless-fresh-strawberry-pie/
And that’s a great tip about adding a little cornstarch. I have never done that, I guess scared that the cornstarch could thicken things up, but glad to know it works!
Unlike flour, cornstarch has no real flavor to mask, results in a shiny, glossy sauce and it has twice the thickening power of flour so you only need half as much. People also use arrowroot or potato starch, but arrowroot is expensive and not always available. Flour is quite different from starch. Much more of it is added and the flavor and body really change. The quickest way I can think to sum it up is when you add flour to thicken it is done in such a way that you enjoy eating the flour. When starches are added, it is just to give some thickness or absorb moisture and you are not meant to notice extra starch.
PS – I’m no expert, but my son has taught me. He’s a CIA-educated chef AND a Food Scientist. ;)
Your explanation was very Alton Brown :) and now that makes sense given your son’s training and career. I have used arrowroot in the past in a couple recipes but not in many years. I’ve made countless sauces and actually cookies with cornstarch but never knew that trick about soaking up excess moisture so to speak with fruit. I will give it a try sometime!
This sounds easy and relic but I happen to have tart red cherries that my grandson bought for me, how can I use them instead of blueberries?
I would just swap the 1:1 for blueberries and sprinkle additional sugar on top since they are tarter.
I made this and used frozen blueberries but it took 45 min to bake.
Thanks for the 5 star review and glad frozen berries worked out just fine for you!
I think it is very good. I had to cook it about ten minutes longer than indicated. I also found the additional sugar on top was too much. Another time I might throw on some finely fhopoed walnuts instead. To me, it is not o pie or a substitute, just a very nicd dessert made with blueberries. I still would make a couple of cariations of blueberry pie if pie was wanted. You are right though, more trouble with pastry and more mess. I look forward to making your version with wild blueberries when I go to northern zontrio and northern Quebec later in July.
Could you make this with strawberries?
yes
My kids loved it! Has anyone made it with frozen blueberries? We picked a lot but I frozen them already. Do I need let them thaw prior?
Thanks for the 5 star review and glad you loved it! Yes there have been people chiming in in the comments who have used frozen berries. I never have but would just add them ice-cold rather than thawing.
Just picked some raspberries so I decided to use them instead of blueberries. Absolutely delicious!!! May not be able to get anyone else’s opinion since I may eat it all myself!
Thanks for the 5 star review and glad it worked out great with raspberries! I personally have eaten half the pie in a day by myself, no sharing, it’s personal fave of mine as well :)
I just made this tonight for a friend’s birthday. I had to omit the almond extract due to someone having a nut allergy and had to use frozen blueberries because both of of my nearby grocery stores were out of fresh. I also doubled the recipe and baked it in a 9×13 glass pan for about 50 mins. It was AWESOME!!! This is my families new favorite!
Thanks for the 5 star review and glad this worked out great being doubled and baked in a glass 9×13 pan!
This s so delicious it is sinful!So easy to make. Measure, stir, mix, bake and eat! Can’t get much easier than that for something homemade and delicious. Perfect to take to a pot luck event or serve to guest. A definite keeper! Thanks so much for sharing these marvelous recipes!
Thanks for the 5 star review and glad this worked out great for you! I agree completely: Measure, stir, mix, bake and eat! Can’t get much easier than that for something homemade and delicious. <---thank you!
I have made the cranberry version using frozen cranberries and it just required a few more mintutes of baking time (up to 15 minutes more for frozen cranberries, likely less for smaller berries such as blueberries). Also, II did not find the need to sprinkle the extra 2 Tbsp of sugar on top. The sugar within the cake seems to rise to the top as it bakes making it quite sweet and crunchy on top. This is one of my all time favourite holiday recipes and I am looking forward to trying the blueberry version!
Thanks for the 5 star review and glad you loved the cranberry version and will try the blueberry version next!
Can this be pressed into a sheet pan for bars instead of pie?
Not sure about that. I would make it as a pie.
DELICIOUS! I had company coming over that were gluten free to I used Bob’s Red Mill 1 for 1 Gluten free flour. They were absolutely delicious! Didn’t change another thing. I’m going to try your blueberry zucchini bread this afternoon using the gluten free flour.
Thanks for the 5 star review and glad this worked out great GF for you! Enjoy the blueberry zucchini bread as GF. Let me know how that goes.
Not sure what happened! I made this and it came out gooey in the middle and crunchy on the outside. Nothing like the photo. I skipped the almond extract because I didn’t have any, and used an egg substitute. Even the color is off, mine is a brown color :(
If you used an egg substitute that is probably what went wrong. The recipe calls for a real egg and while some recipes can easily be swapped for egg substitutes, I personally have had very hit and miss luck with them and would recommend a real egg here. If you use a real egg next time, that should solve things.
Is it possible to substitute items to make it gluten free?
Yes others have done so successfully if you read over the comments.
Girl you hit another one out of the park! This is summer sinful! I had to leave it at my mom’s house so I wouldn’t eat the whole thing in one sitting.
Thanks for the 5 star review and glad you love it! We have actually demolished a whole one in about 24 hours so don’t feel bad :)
I made this using almond flour and stevia to make a yummy keto dessert.
Glad those substitutions worked out fine for you.
What amount of almond flour did you use? Can you use the same amount as stated in the recipe?. Thanks
I would say no because it has no gluten and behaves differently but have not tested it so cannot say for sure.
I used Kirkland blanched almond flour from Costco, but most any kind would work and I used the same amount as the recipe calls for. You can usually substitute almond flour 1:1 for wheat flour in recipes unless you’re using yeast. I bake with almond flour and a natural sugar-free sweetener exclusively because I’m diabetic.
Where is the recipe for the crustless blueberry pie?
In the blog post. You scrolled past it in order to leave a comment.
SUPER easy and SUPER yummy. This pie is soooo good. If you have fresh blueberries and want to whip something yummy up quick…THIS IS IT. This is for sure a new favorite.
Thanks for the 5 star review and glad you loved it!
Delicious! I made this today and the whole family loved it! I’d love to try it using fresh peaches – any advice?
Thanks for the 5 star review and glad it was a winner! I would just use peaches without really any other big changes. Keep an eye on it as it’s approaching the end of the baking time to see how it’s looking and you may or may not need to cook for additional time.
I would love to make this. Im based in the UK do you have the conversions for tbe recipe from cups to grams. I can never seem to get tbe butter figures right when i have a go at converting myself.
Many thanks.
Sam
It’s 1 stick of butter which is 1/4 pound or 4 ounces. Use Google to find a conversion tool for all your conversions. Enjoy the pie!
Thank you 😊
I’m in Canada & we use both. Here’s a quick guide, hope it’s helpful.
160g = 1cup, 190g sugar = 1 cup, 464g of butter, lard or shortening = 1lb or 2cups. I hope this helps.
Robyn
That’s fab thank you!
Quick, easy, and very tasty! Because of being on a low sodium diet, I omitted the salt and used lemon extract instead of the almond extract. Nobody missed the salt and did not know I left it out.
Thanks for the 5 star review and glad you enjoyed it with your substitutions!
I made this yesterday using frozen blueberries. I let them thaw and rinsed them. I was out of almond extract so I substituted lemon (plus the vanilla). It is delicious and so easy! Who doesn’t love a simple and versatile recipe that you can just pull out of your head and whip it up with pretty much whatever you have. Thank you!
Thanks for the 5 star review and glad this came out great with frozen berries and lemon extract!
I made this last night and quick and easy! Tasted delicious! Great for breakfast too!
Thanks for the 5 star review and glad it was a hit!
Got this in the oven now with some blackberries I needed to use up from the farmer’s market. I can’t wait to eat it! Love fuss free recipes for people who live in the real world! Thanks!
You’re welcome and glad you can appreciate the fuss free real world recipes :)
This is a great recipe. Used frozen blueberries with no problem. Don’t miss the “crust” at all. By the way, what brand of spatula are you using. I like the design. Thank you for all your great recipes.
Thanks for the 5 star review and glad the frozen berries worked well too! Don’t remember where I picked up that spatula…sorry.
I made it today using frozen blueberries and added about a cup of fresh cherries. I had to add about 25 minutes to the cooking time but it came out great.
I am glad you loved it and I have found too that when baking with fresh cherries, they tend to add a lot of time of time to the baking time since they are so juicy.
35-39 minutes for a glass pie pan – How many minutes for a non-stick metal pie pan?
Not sure…bake until it’s done. Just keep an eye on it.
Made this “pie” today and I am so glad I did. I didn’t have enough blueberries so added raspberries to make 2 cups. Also added a quarter cup of strawberries to the top. It came out awesome. My husband couldn’t wait until it cooled. He had vanilla icecream with his and I had whipped cream. I will definitely be making this recipe again. Thank you for sharing!
Glad you enjoyed it and will be making it again! The raspberries sound like a wonderful addition!
This has to be one of the best desserts I have made. My 9 year old son had a piece for a snack before karate. It did not make him over full and he said it tasted “very cool”. I am going to try the oatmeal blueberry bars, I may mix blue berries and strawberries together and see how that works!
Thanks for the 5 star review and glad you think it’s one of the best desserts you’ve made! Glad your son enjoyed it too!
Have you tried it with adding lemon rind?
No I have not but I’m sure it would be tasty.
I just made this and it’s absolutely delicious and easy to make. I will need to make more as my family is devouring it quickly. Thank you
Thanks for the 5 star review and glad you will make more!
Is the almond extract necessary? I want to make this today, but I’m out of almond extract :(
It’s not absolutely necessary but does add extra flavor that I really enjoy.
I agree, the almond extract is very nice
I didn’t have any almond either so I substituted lemon extract and it was delicious!
Lemon extract would be great with blueberries I’m sure!
I want to make this for a family gathering . Is it possible to double the ingredients and bake it in a 10 inch pie plate ?
10 inches would not be big enough to hold all the batter if you double the recipe. That’s only 1-inch bigger than what I make it in. You would need to use 2 pie plates if you double the recipe.
Do you think small diced peaches would work as a blueberry substitute? I can’t WAIT to try this unique recipe! You turned me into a bar dessert fan with your Blondie recipes, so I am excited to try this one since it is similar!! ❤
I think peaches would be fine. I’ve made it with strawberries too and that was good. Glad you’re a bar dessert fan now too :)
I made this last night it was so good! I was going to see if I could cut it in half and make it just for me but ended up following recipe exactly and brought some to work. Everyone loved it!
Thanks for the 5 star review and glad you and your coworkers loved it!
Have you tried it with Splenda? My husband is a diabetic but loves blueberries and I thought might be a possible treat if I could do the substitution.
I’ve only made it as written. I know they do have those splenda baking blends. You could always try that and see how it goes.
Any difference is subbing blackberries or raspberries for blueberries?
I’ve only tried with blueberries, strawberries, and cranberries but I’m sure other berries would be fine.
be careful with the strawberries. they exude a lot of moisture when mixed with sugar. and may keep the pie from becoming solid.
I actually have made this with strawberries and didn’t find there to be a ton of difference between strawberries and blueberries. Both can be pretty juicy.
This looks like an easy, delicious dessert! I am going to make it for a fourth of July party I am going to.
I may try blueberries and strawberries together for a patriotic red, white and blue! :-)
That definitely sounds patriotic and great! I have made it with strawberries as well and it’s so tasty!
I substitute frozen berries all the time when they’re not in season. It works perfectly as long as you put the berries in frozen or else you end up with purple or pink cake!
There are some recipes where I use frozen berries and they work great. Other recipes, it’s not always the same and the results aren’t as good. I haven’t tested this recipe with frozen.
I hate making pie crust so I’m super excited about this recipe! :)
You will love it! And no pie crust necessary :)
I made this yesterday! It was loved by all. And today for at least the umpteenth time I made your french cookie cake. The thing is you create very good things with almond extract. Do you know any European pastry you can simplify for your readers?
Thanks for trying this recipe and glad it was loved by all!
I just had to look up the French cookie cake. I am glad that it’s a repeat winner for you!
European pastries…honestly, I am not really into ‘fancy’ pastries because for me they tend to be dry no matter what bakery or where I buy them so I don’t have a big desire to recreate them. Sorry! But if you have a specific dessert or recipe that you want, let me know and I can see if I think it’s do-able.
I can’t find a French Cookie Cale recipe. Could you please share the recipe?
Thanks so much.
https://www.averiecooks.com/french-almond-cookie-cake-with-apricot-cream-cheese-glaze/
This sounds perfect. I bake for my grandchildren and plan to make this using diced fresh strawberries. Thanks for a great and easy recipe.
I actually just made it using strawberries this week. Turned out great!
can I use almond flour instead of ap
no
I know that there are blends but I was wondering if you or anyone following the recipes had ever substituted Coconut or Almond flour for the regular flour and if the other ingredients had to be adjusted when using those flours?
Saw your reply but already had this ready..So why doesn’t Almond flour work in this recipe?
Thanks
There is no gluten in either almond or coconut flour and also coconut flour is highly absorbant and will suck the living daylights out of any water or moisture in any recipe and you need to take that in mind when you bake with it. I would google this topic and start researching since it’s a complicated and vast topic.
I made this today using King Arthur measure for measure gluten free flour and it’s great! My son is so happy to have a dessert that he can enjoy!
Glad this worked out great with the KA GF flour, measure for measure. Great to hear that! Glad your son can enjoy this!
suggestions for bake time using 8×8 glass dish?
Probably not much of a difference but I haven’t tested it so cannot say for sure.
LOL how can you lose your beaters ? I wash my mixer bowl & my beaters and dry them and put the beaters back in the bowl, and then put the mixer,bowl and the beater away, all together… so my beaters are always with my mixer…..try this and see if it works for you, it works for me and I have never lost a beater…..
Loving these Blueberry recipes…..the crustless blueberry pie is the first one I am going to make…..I hate making pie crust too….lol
Thanks for some great recipes….
I have moved 10 times in the past 15 years, give or take, and believe me they do get lost in the shuffle.
Enjoy the pie!
Yay for no mixer! Ours is literally always missing a beater whenever it’s go time. Love any and all fresh blueberry recipes — can’t wait to try it!
Lol about the missing beaters…I have been there too :)
Fresh blueberries sound so good in this–and so does a scoop of vanilla bean ice cream!
I love the sound of vanilla bean ice cream with this! Great idea!