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:
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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.
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!