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!!

easy blueberry pie with slice missing

Easy Homemade Blueberry Pie

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 fresh 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’s a Crustless Pie 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.

slice of crustless pie on white plate with blueberriesHow to Make Blueberry Pie Without a Crust

Homemade blueberry pie couldn’t be simpler! For this recipe, you’ll need flour, sugar, cinnamon, salt, melted butter, eggs, vanilla and almond extracts, and fresh blueberries. 

To make this crustless pie, simply 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. 

I like to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream, but both are optional! 

easy blueberry pie in pie plate

Using Fresh vs Frozen Blueberries

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, stay tuned.

While you could possibly turn this into a frozen blueberry pie, I haven’t tried it so I can’t speak to the results. ‘Tis the season for fresh blueberries and since you probably have them on hand, now you know what to do with them.

slice of easy blueberry pie on plate

More Blueberry Dessert Recipes: 

Crustless Blueberry 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 blueberries!!

 

Here’s a video showing you how I make the pie.

Crustless Blueberry Pie

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!!

Yield: one 9-inch round pie
Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes

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

  1. 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.
  2. To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
  3. 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.
  4. Ad the eggs, extracts, and whisk to combine.
  5. Pour the wet mixture over the dry and stir to combine; don’t overmix.
  6. Add 2 cups blueberries and stir to combine; batter is very thick.
  7. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
  8. Evenly sprinkle 1/4 cup blueberries over the top.
  9. 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.
  10. 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:

8

Serving Size:

1

Amount Per Serving: Calories: 195 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 77mg Sodium: 86mg Carbohydrates: 16g Fiber: 1g Sugar: 4g Protein: 3g

Even More Fresh Blueberry Recipes: 

Blueberry Muffin and Buttermilk Pancakes Cake – One of the best coffee cakes and uses a tried-and-true cake base I adore!

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 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!

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!!

281 comments on “Crustless Blueberry Pie”

  1. 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.

    Rating: 5
  2. 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.

  3. Amazingly DELISH! Thanks for sharing💕

    Rating: 5
  4. 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!!!

    Rating: 5
  5. 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

  6. 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.

    Rating: 5
  7. 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!!

    Rating: 5
  8. 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.

    Rating: 5
  9. 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!

    Rating: 5
  10. 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.

  11. Is there a slow cooker version for days you dont want to turn on the oven…it’s just too hot outside. .janie

  12. FABULOUS and super easy!! LOVED it!

    Rating: 5
  13. Just tried this with fresh blackberries but I think they have too much moisture! I’ll have to try with blueberries later this week!

  14. 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?

    Rating: 5
  15. 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

    Rating: 5
  16. 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.

    Rating: 5
    • 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 :)

  17. 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.

    Rating: 5
  18. 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.

    Rating: 5
  19. This came out fantastic!!! I didn’t have vanilla extract so I used lemon instead. I will definitely make this again.

    Rating: 5
  20. 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. :)

    Rating: 5
  21. 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.

    Rating: 5
  22. 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

    Rating: 5
  23. 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.

    Rating: 4
  24. My husband loves this recipe and he is picky. He had never eaten blueberries before.

    Rating: 5
  25. This is excellent. I also made raseberry instead of blueberry and they are both wonderful.

    Rating: 5

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