Crustless Strawberry Pie — FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH strawberries!!
Table of Contents
Easiest Strawberry Pie Recipe
After I (accidentally) bought 5 pounds of strawberries that were on sale, I needed to make a dessert with all those berries. I figured this crustless fresh strawberry pie would be a winner and it was.
This baked no-crust strawberry pie is a super easy, no-mixer dessert that’s perfect for last minute summer entertaining. It’s the type of fresh strawberry pie you’d bring to a potluck or picnic to share. Casual but so tasty.
No pie crust is needed, and you save those empty pie crust calories for a better use. Like for another slice of this homemade strawberry pie. And you don’t have to break out your mixer either, which is always nice.
Crustless Strawberry Pie Ingredients
For this easy strawberry pie recipe, you’ll need:
- Granulated sugar
- All-purpose flour
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Almond extract
- Fresh strawberries
How to Make No-Crust Strawberry Pie
Making a strawberry pie without a crust is so much easier than making a classic strawberry pie! Here are the basic recipe steps:
- To a large bowl, add some of the sugar, flour, and salt, then whisk to combine.
- To a microwave-safe bowl, add the butter and heat to melt. Add the eggs, as well as the vanilla and almond extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine. Fold in the fresh berries.
- Turn the mixture out into greased 9-inch pie dish. Sprinkle a few more strawberries over the top, pressing them lightly into the batter.
- Bake the crustless strawberry pie until a toothpick inserted in the center comes out clean. I prefer to under bake slightly (35 minutes) for a more gooey center, but bake it however long you see fit!
Tip
This strawberry pie will need to cool completely before you can serve it. If you cut into it while it’s still warm, the pie will be too gooey and won’t hold its shape.
Crustless Strawberry Pie FAQs
I’d wait to measure the berries until after you’ve halved or quartered them. However, this isn’t an “exact science” kind of recipe, so if you have slightly more or less berries than the recipe calls for that’s fine!
Without having tried it myself, I can’t say for sure whether Stevia would work in this recipe. If you do make this strawberry pie recipe with Stevia and it turns out well, please leave me a comment below so I can share your results with other readers!
I have only ever used fresh berries in this strawberry pie recipe, so I can’t comment on how frozen will work. My hunch is that frozen strawberries would be okay, but if you’re going that route I advise not thawing the berries first and just adding them straight from the freezer to the batter and baking.
You will also need to bake it longer since they are frozen and it will take longer for the internal temperature of the pie to rise.
Most definitely! I already have a Crustless Cranberry Pie and a Crustless Blueberry Pie on my blog, but feel free to experiment with other fruits too.
Yes, this recipe should work just fine using a 1:1 gluten-free baking flour. Do NOT use a flour alternative like almond flour, however.
I wouldn’t call the texture of this fresh strawberry pie totally pie-like, but it’s not as light as cake. It’s somewhere in between a cake and a blondie, with a little bit of the gooiness of pie is where it falls. The edges are chewier with a more tender and gooey interior.
The ingredients and ratios are very similar in this pie and in my no-fail blondies recipe except that the pie recipe has granulated sugar and 2 eggs, whereas blondies have brown sugar and 1 egg.
Tips for the Best Strawberry Pie
If you want, you can even mix and match this recipe with your favorite fresh berries like blueberries, raspberries, blackberries, and strawberries. A mixed berry pie — I may try that next!
I also wanted to mention that I like to sprinkle sugar on top of the crustless pie before baking and it adds a tiny bit of crunch, which I adore.
If you want a firmer pie, bake it longer, but I like to under bake it just a tad to capitalize on the gooey factor.
Recipe Video
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Crustless Fresh Strawberry Pie
FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH strawberries!!
Ingredients
- 1 cup plus 2 tablespoons granulated sugar, divided
- 1 cup all-purpose flour
- 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 strawberries, divided, halved or quartered depending on size of the berry*
Instructions
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
- Ad the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don’t overmix.
- Add 2 cups strawberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup strawberries over the top, pressing them lightly into the batter.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (35 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
- Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Notes
*I have only made with fresh and cannot comment on using frozen.
Recipe adapted from my Crustless Blueberry Pie
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 86mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 3g
More Dessert Recipe Using Fresh Strawberries:
ALL OF MY STRAWBERRY RECIPES!
Strawberry Lemonade Bars – Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!
Strawberry Cream Cheese Shortbread Bars – A buttery shortbread crust topped with cream cheese filling, frosting, and strawberries! Easy and perfect for spring and summer parties!
The Best Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love!
Strawberry Lemon Crescent Ring — This fast and easy ring that’s ready in 30 minutes has strawberries with lemon and cream cheese incorporated for a tangy pop.
Glazed Strawberry Pie with Jell-O — This EASY strawberry pie is bursting with juicy, fresh strawberries and covered in a delicious glaze! Use a homemade flaky crust OR a refrigerated store-bought crust for this amazing pie that everyone LOVES! Only SIX main ingredients!
Strawberry Rhubarb Bread — This EASY, no-mixer quick bread is full of spring and summer flavors! Sweet strawberries and tart rhubarb are used to make this delightful bread that’s topped with a buttery CRUMBLE and then GLAZED!
Strawberry Bars with Crumble Topping — These buttery bars are bursting with fresh strawberries!! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!!
Strawberry Bars — Easy, no mixer bars with a shortbread crust, one pound of fresh berries, a layer of sweet custard, and creamy whipped topping!! A perfect warm weather dessert that everyone LOVES!!
Lost track of how many times I made it-that should say something! DELICIOUS. When the other organic berries, peaches and plums are available surely I will make this with every fruit available. Make it without hesitation.
I’m glad that this has been a regular hit for you and it’s been delicious!
Hi Averie, I made your pie but used 2 different things: 1st I used mangos(2) and I used King Arthur’s 1 to 1 gluten free flour. It was the bomb! I had a feeling that using juicey fruit like strawberries, blueberry so I thought why not. I’m gulten sensitive so I look for uncomplicated recipes to switch out the flours. Thank you, your recipes fits the bill.
Thanks for the 5 star review and glad this recipe fits the bill for you in terms of uncomplicated so you can easily swap for GF flour. And that you used mangos, my fave!
I don’t know if you have more mangos or if you feel this recipe could work for you but these are also super good https://www.averiecooks.com/mango-oatmeal-crumble-bars/
Great recipe. Can you freeze a crustless strawberry pie?
You probably could freeze it, yes.
I added 1/4 teaspoon of baking soda for a bit more rise and lighter texture. Then omitted vanilla and used teaspoon lemon juice plus added tablespoon zest. I love lemon berry combo. Was so so good. Thanks for the recipe.
Thanks for the 5 star review and glad that you were able to tweak this a bit and that the lemon-berry combo was a winner for you!
These are from 2014 but well loved by readers and your comment made me think you may like them https://www.averiecooks.com/strawberry-lemonade-bars/
Hello, can I use vanilla bean paste instead of vanilla extract?
Yes you can.
I made the crustless strawberry pie with XO gluten-free flour, and 1/4 cup of cocoa powder added (because my granddaughter as helping and she wanted chocolate). My strawberries were very ripe and juicy local farm pacific northwest red all the way through – i.e. a lot more liquidy than the supermarket “turnips”. It came out almost like a brownie/flourless chocolate cake – declicious!! And didn’t taste gluten-free either…
Thanks for the 5 star review and I am glad to hear you loved it and it didn’t taste GF even with making it with GF flour!
I forgot to say that it did take 45 minutes on NON-convection 350 probably because the strawberries were so juicy but gluten-free flour often takes longer to bake (and often a little longer to mix with liquid but it doesn’t matter because there’s no gluten to toughen)
The strawberry and blueberry crustless pies are the best!! They are so easy and so delicious. I have made one addition to the straw erry one– I sprinkle sliced almons on top and then sprinkle the sugar.
Thanks for the 5 star review and glad that you love my crustless pie recipes! Great idea about adding sliced almonds, too!
I just made this for the second time. This time I used plums. It came out great both times. I love this recipe and it will be added to my “favorites” list. I feel like it would work with many fruits. I might use less sugar next time. It is a little too sweet when served a la mode and I love ice cream! It’s like a yummy, fruity, butter cake. ❤️
Thanks for the five star review and I’m glad this is on your favorites list and that you’ve had luck with plums. Yes, I have used blueberries, strawberries, fresh cranberries, peaches, you name it, all great!
I made this pie with Splenda & it was delicious. Everyone enjoyed it.
Thanks for the 5 star review and glad that it was delicious even with Splenda!
We made this pie yesterday and it turned out great. It was the perfect combination of a moist inside and crunchy outside. We want to experiment more with this recipe by trying other berries. Would you recommend using cherries instead of strawberries? Thanks.
Glad it turned out great for you! Did you see the blueberry version I linked to in the post? Also yes cherries would work as would peaches, plums, nectarines, blackberries, etc.
I made this yesterday for the first time. I used raw sugar instead of refined white sugar so the batter was brown rather than white. I also used an aluminum pie pan (dark colored), and cooked it in an electric oven for 43 minutes. It was amazing! Rich, tasty berries and moist cake. Didn’t bother to top it with anything. Just yummy!! I’m thinking of having some for breakfast!!
I am glad you loved it and that it worked well with raw sugar for you too.
Absolutely delicious and so easy to make! My family loved it!
Thanks for the 5 star review and glad it was delicious and your family loved it!
This was amazing!! I used frozen whole strawberries and, while the weight of the strawberries caused a few crevices, everyone raved! The frozen berries did need more time but only 10 minutes more. This is a definite keeper.
Thanks for the 5 star review and glad that frozen berries worked well for you and that this is a keeper!
Can you please tell me what weight ( grams) the butter would be as in 1/2 cup or 1 stick unsalted butter .
WOW! Just made this with fresh cherries. Awesome. Thanks for another great recipe.
Thanks for the 5 star review and glad it was a winner! If you have more cherries, try this one too https://www.averiecooks.com/chocolate-chip-and-cherry-blondies/
Can I make with Almond meal for a gluten free version?
“Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.”
This was yummy! I have a question, though. Can you freeze this pie? My husband and I can’t eat that much. Love to hear from you.
Yes you can freeze it. Glad you enjoyed it!
I made this pie and used 1/2 cup of sugar instead of one cup as I like to use less sugar in recipes. It came out delicious just the same. Very easy to make and a showstopper!!Will make it again and again.
Thanks for the 5 star review and glad it turned out to be a showstopper even with the sugar halved!
I’ve read your conversion page and I’m wondering if one cup of flour in all of your recipes equals 140g? I’m accustomed to 120g, so I thought I’d better check. I’m looking forward to making this and many other of your recipes!
Really I don’t know. I do not weigh and use cup measurements only.
I made this with almond flour and only 3/4c of sugar (1/2c brown sugar splenda and 1/4c white sugar). I put a sprinkling/layer of blueberries on top with a sprinkle of sugar. It took 35 minutes in my (crappy) oven and the middle is a bit mushy but OMG. this is SO GOOD!
Thanks for the 5 star review and glad this worked out great with almond flour, less sugar, and splenda and it turned out so good!
Hello! If I dont have almond extract can I substitute something or just leave it out?
Vanilla or omit.
This is my favorite dessert to make. Did a strawberry and blueberry combo and it was amazing!!!! Love this!
Thanks for the five star review and I’m glad this is your new fave dessert to make and that you did a strawberry/blueberry combo!
Absolutely delicious! Will definitely try with other fruits. Sooooo Easy!
Thanks for the five star review and I’m glad it was great and that you’re going to try it with other fruits!
It was too good – I just try and came perfect – quick easy and tasty recipe – thanks
Thanks for the 5 star review and glad it was perfect!
The supermarket had “buy one, get one “on raspberries and I made it again with the raspberries. We liked it even more than the strawberries, with the contrast of the tart berries and the divinely sweet pie. This dessert is amazing whatever fruit used.
Thanks for the 5 star review and glad this was fantastic with raspberries! Funny enough I have a note to myself that when they are more in season, to actually make this as a new post using raspberries. I am glad to hear you loved it!
I love how simple this recipe is. Great for anyone short on time and will be perfect for baking with the kids. I just wanted to drop you a note to say that I have featured this recipe in our roundup, 6 Scrumptious Strawberry Recipes. I hope that is ok, let me know if not! You can view it here if you wish, https://www.diythought.com/6-scrumptious-strawberry-recipes/ Thanks!
I made this using a frozen strawberry blueberry mix, the whole family loved it. The center was more like cobbler, but still delicious!!! Will make this family winner often!
Thanks for the 5 star review and glad that the frozen berry mix worked out just fine!
SO gorgeous! Looks and smells amazing!!I had SO many strawberries, I made TWO!Yummmmmmmmm……….Guess i will have to share with a neighbor or I will for sure, gain 10 pounds! Ha
Thanks for the 5 star review and glad you had so many berries on hand that you were able to make two!
This is the second time I’ve made this, at the request (make that begging) of the Hubs. So easy, so delicious, so quickly gone! Must try it with other fruits as well…. maybe plums.
Thanks for the 5 star review and glad you’ve made it twice and will make it again! Plums, peaches, pitted cherries, nectarines, any type of berry, all are great!
Love it! Followed exact recipe then added a walnut crumb topping. Would this be okay stored in the refrigerator?
I personally like to keep it at room temp but you can put it in the fridge if you like.
The used margarine instead of butter, and it turned out perfect. Thanks for sharing this recipe! It was so easy to make and it tastes so good!
Thanks for the 5 star review and glad that margarine worked great in place of butter here!
What a great dessert! I loved the fact that it wasn’t crumbly, dry or too “wet”. Some might say it was dense, but it didn’t feel that way when we ate it. The flavor was phenomenal and my husband has already put an “order” in for more! (I’m thinking raspberry or peaches would be great). Thanks so much for the recipe.
Thanks for the 5 star review and glad that there is an “order” for more!
I am sure raspberries or peaches would be great! And glad you didn’t feel it was too dense either.
My daughter went strawberry picking for her summer camp field trip. We needed a simple recipe to make together for the 5 year old. She was so happy helping me and ate 2 big slices with vanilla ice-cream. My husband said this is his favorite Averie’s recipe.Thank you so much for sharing this great recipe! I still need to try your pineapple upside down cake. It looks a little intimidating to me.
Thanks for the 5 star review and glad this was a hit and that your husband said it’s his favorite Averie recipe :) I appreciate that!
The Pineapple Upside Down Cake isn’t hard, just take your time, make sure you have a good springform pan, and you will be fine.
I made this for my book club yesterday and it was a huge hit! Thank you AverIe!
That is wonderful to hear and you’re welcome!
I just made this with fresh rhubarb, and it turned out incredible!!! Thanks for the amazing recipe! I can’t wait to make it again and again trying different fruits each time! yum!!
Thanks for the 5 star review and glad this turned out great with rhubarb! I would have never thought to do that. Blueberries, raspberries, but never rhubarb, great idea!
I made the pie using frozen strawberries because it’s what I had on hand and it was ahhhh-mazing!! Can’t wait to try it with fresh berries. With frozen strawberries, it needed an extra 15 minutes of baking time. I served the pie today for some workmates and everyone went wild for it, the dish was totally empty! I also made some whipped cream with almond extract to top the pie with. The pie was a lovely dessert, really refreshing and summery. I love, love, love your recipes. I know I can always count on whatever I make from your site and this was no exception. Another winner!! :)
I am glad you loved this pie and thanks for the feedback that it took 15 mins extra using frozen berries.
And thanks for the compliments that you love my recipes and can I always count on them! I really appreciate hearing that :)
I made this. Yum! Next time I will cut up my strawberries more. And I sprinkled plenty of sugar on top…made it very crunchy. Didn’t have almond extract but added extra vanilla. This is definitely a keeper!!
Thanks for the 5 star review and glad it’s a keeper!
Is is possible to make this without eggs? I am allergic to eggs, dairy and gluten and I can usually substitute the gluten a d diary easily but eggs are hard to substitute. Any suggestions?
Not sure, I have never tried it without eggs. I would use an egg replacer that meets your other GF/DF needs and see if it works.
Made for Father’s Day in a tart pan. I called Strawberry Blondie. Was everyone’s favorite by far. Even over the brownie cheesecake.
Thanks for the 5 star review and glad it was everyone’s favorite by far, even beating a brownie cheesecake!
I don’t know what I could have done wrong, but I did follow the recipe very carefully and after baking it for 1 1/2 hours it still looked and tasted like it wasn’t baked except for the top which took the 1 1/2 hours to get crusty. Not a fan but glad it worked for most of you. I was so hopeful it sounded really good.
It’s really hard to say…perhaps your berries were just extra juicy. Perhaps you mis-measured the flour? It’s hard to always know from afar what happens for someone.
Thanks for trying the recipe.
This was delicious! A hit with both kids and adults. Have saved and plan to make again!
Thanks for the 5 star review and glad this was a hit with both kids and adults and you’ll make it again!
Amazing! I made this for dessert and there wasnt a crumb left after my family got into it! I am from NZ so used 2 normal punnets of strawberries (250g each) and 110g of butter!
Thanks for the 5 star review and glad this was a family hit!
My friend just made this with gluten free flour and Dairy free butter and said that it was perfect, i am going to do the same and use stevia! Will advise how it turns out
That’s great that those substitutions worked out well for her.
Made this tonight! Delicious! I love any berry. My husband prefers peaches, so I’ll try that next.
Thanks for the 5 star review and glad it turned out delicious!
Delicious! And so easy! Will make next with fresh peaches.Thank You!
Thanks for the 5 star review and glad it turned out delicious for you!
I made this yesterday with peaches 🍑!OMG YUMMMM!I had bought a tray of peaches from Trader Joe’s and several were ripe. I used 4 peaches and added about a half teaspoon of cinnamon. Turned out excellent! Thank you for the recipe 💟
Soak your strawberries, with stems, in 1 cup vinegar and 3 cups water for 10 minutes. Drain and place on a paper towel to dry and repack into their containers lined with a paper towel. The berries will last at least a week. I live in Florida where the strawberries are here a long time and I do this all the time with mine. I plan on trying your crustless strawberry pie tomorrow.
Can you substitute Stevia for sugar and almond flour for white flour?
I would say no on the flour and possibly on the stevia. Try it and see what happens if you’re curious.
i am paleo but this sounded so good! i tried the paleo flour mix by Bob’s Red Mill. it worked perfectly. I also used 1/2 cup Honey/maple syrup mix for sugar. My paleo pie is complete!!
Glad it worked out perfectly for you!
Do you think you could make this in muffin tins for individual pies or double the recipe and make a large sheet for a large group?
I would opt against making in muffin tins personally…much more work than just doubling and baking in a larger pan.
Oh my DOG!This recipe has exceeded my expectations.It will be a definite addition to my collection.My boyfriend wants this made with rhubarb.I’m gonna give it a go and see what happens.It can only be good.
Thanks for the 5 star review and glad you it exceeded your expectations! Enjoy it with rhubarb!
How serendipitous — I had some extra strawberries I needed to use up just a couple days after this recipe landed in my inbox. I just made it tonight and YUM YUM YUM. I love how easy this is, and the no-crust means easy-peasy for me. My 5yo daughter even helped make it. It’s delicious and pretty and I made my husband hide it so I wouldn’t eat more. :-) Thanks for a great recipe!
Thanks for trying the recipe and glad it came in at the perfect time when you had extra strawberries to use!
Oooh, I had already planned to make the blueberry version for an event on Tuesday, but I think I just changed my mind to the strawberry one! :) Question about the strawberries – should I measure out the strawberries whole and THEN half/quarter them? Or do I need 2 cups plus 1/4 cup of halved/quartered strawberries? I hope that makes sense! Thank you so much for always posting easy & crowd-pleasing recipes. You are my go-to food blogger!
I would measure it after you halve or quarter them but honestly this is not an ‘exact science’ kind of recipe. You will be fine if you’re a little over/under with the berry count. Great question though.
Thanks for the compliments and glad I’m your go-to food blogger!
I bought a pound of strawberries and it was more than enough! I ended up with pretty close to 2 cups, a little over I think. My pie is PACKED with berries!
I always think packed is better than skimpy when it comes to fruit in a dessert or a pie. Glad that 1 pound was plenty.
I’m going to make this with fresh peaches!
Sounds delicious!
I have tons of raspberries in my fridge right now so I may have to try this! Looks great
Excellent and enjoy it!
I am baking this to take to a block party next month, along with a few of your other desserts. No crust equals less work for me! :-)
So true! LMK how it goes!
Do you slice the strawberries or leave them whole? I don’t really bake but this looks easy enough even for me!
I halve or quarter them depending on how big the berry is.
Hi Averie,
I was just about to make this, but I noticed you mention adding cinnamon in the instructions but it’s not in the ingredients list. Is there supposed to be cinnamon in this? If so, how much?
Also, I just wanted to say I make your dessert recipes all the time (usually cookies or bars). They are all so good! Thanks!
It was a typo (carry over from a similar recipe). You can omit it. You can also add it. Honestly 1/2 teaspoon cinnamon, give or take, really isn’t going to change much one way or the other but thanks for catching it.
Glad you make lots of my recipes and are happy!
This pie is GORGEOUS! I love the idea of no-crust pie. Can’t wait to make this beauty for our guests this weekend.
Thank you and please let me know if you end up trying it!
Perfect use for fresh strawberries (though I like your mixed berry idea too)! Looks delicious!
Thanks and have a great weekend!