Crustless Blueberry Pie – 🫐💜💙 A FAST, no-mixer, crustless pie 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
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!
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.
I kept this crustless blueberry pie super simple, but I bet you could mix in other fresh berries if desired.
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 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.
Note that 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.
Storage and Make-Ahead
At room temp: Store airtight for up to 5 days.
In the freezer: Cool completely before storing airtight for up to 3 months. When ready to eat, thaw on the counter.
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 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:
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Crustless Blueberry Pie
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Originally posted June 22, 2018 and republished June 23, 2021 with updated text.
This is so easy! It’s my go to for friends or family! Everyone loves it and always asks for it! Thank you for sharing this deliciousness!😋❤️
Thanks for the 5 star review, Debbie, and it’s great this is your go-to for friends and family and people ask for it!
I’ve been making this for a few years and my family loves it. While I have an over abundance of blueberries from my bush, it’s an easy perfect way to use them.
Thanks for the 5 star review, Bonny, and I’m glad this recipe has been a hit for you for a few years and helps use up your abundance of berries!
LOVE this recipe but can I use other frozen berries? I love my blueberries (they are from Canada and amazing in taste and size)
but would love to try a mix of strawberries and blackberries (local) which are frozen
Thanks so much for any advice
Thanks for the 5 star review, Rosalee, and yes you can use other frozen berries so long as they’re not extremely mushy/soggy after you thaw them.
I have made this recipe so many times that I can’t even count. It’s the BEST blueberry pie/cake ever and easiest! Sometimes I make it in an 8×8″ pan to make it more of a cake. Thank you so much for the recipe, Avery!
Thanks for the 5 star review, Diane, and I am glad this is just the best for you! Great to hear you’ve also made it as an 8×8 cake too!
Crustless Blueberry Pie, amazing!
I’m excited to try this with frozen blueberries I already have, after reading a review from someone else who did, & also to check out your other crust-less pies! I love fast & easy recipes!
That’s great and I hope you love it!
This is soooo easy to make and it’s absolutely delicious!! My family loves this! It’s my go sweet treat/ dessert
Thanks for the 5 star review, Debbie, and I’m glad this is your go to treat and that your family loves it!
Made it with Stevie and added a bit of lemon zest – BIG hit in this house thank you!! My diabetic hubby is THRILLED
I am glad to hear that stevia worked great and that your diabetic hubby is pleased! Thanks for the 5 star review!
I used frozen Blueberries and it was fabulous. It is so lite and refreshing
Tasted so delicious. Thank you!
Thanks for letting me know this came out fabulous with frozen blueberries!
I came across this recipe looking for a way to use blueberries I bought too many of. I was looking for something simple, and this did not disappoint. Quick and easy, and my husband would give it more stars if he could. Making it again at the end of the holiday weekend to share with coworkers. And now, off to check out some more of your recipes. Thanks from a new fan.
Thanks for the 5 star review, Helen, and I am glad this was a winner to use your extra blueberries and that you’re making it again! Thanks for being a new fan and please come back and comment on other recipes you try!
This is sooooo delicious, especially while it is warm….comfort food indeed.
Thanks Pam for the 5 star review and glad this is a comfort food favorite for you!
looks pretty tasty
Thank you!
I have not tried this yet but it looks great.
Has it been tried with sugar substitutes. I can not use sugar.
Also with passover in 2 weeks, wondering if it can be made with passover cake meal (which is really wheat flour, appropriate to passover guidelines.)
I have only made the recipe as its written so can’t speak to sugar subs nor the cake meal. If you try it, please come back and let me know how it went.
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!
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!