Crustless Fresh Strawberry Pie

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!!

Crustless Fresh Strawberry Pie in glass pie dish

Easy Fresh Strawberry Pie Recipe

I’ve made this homemade pie recipe before using both fresh cranberries and fresh blueberries. The blueberry version even has a video that went viral on Facebook! 

And 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.

It’s a super easy, no-mixer dessert that’s perfect for last minute summer entertaining. It’s the type of 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 pie. And you don’t have to break out your mixer either, which is always nice.

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. 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.

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. 

slice of Crustless Fresh Strawberry Pie on white plate with fresh berries

Crustless Fresh 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

Crustless Fresh Strawberry Pie in glass pie dish surrounded by fresh berries

How to Make Strawberry Pie Sans Crust

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 and turn mixture out into greased 9-inch pie dish. Sprinkle a few more strawberries over the top, pressing them lightly into the batter.

Bake the fresh 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! 

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 Fresh Strawberry Pie in glass pie dish with slice missing

Should I Measure the Strawberries Before or After Slicing Them? 

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! 

Can I Substitute Stevia for the Sugar? 

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! 

slice of Crustless Fresh Strawberry Pie on white plate

Tips for the Best Strawberry Pie

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.

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.

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!!

Want to see how I make crustless strawberry pie? Watch the video! 

More Strawberry Recipes: 

  • FAVORITE strawberry recipes — 45+ great strawberry recipes all in one place!
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  • Strawberry Layer Cake with Strawberry Frosting – Soft, tender cake loaded with fresh strawberries and a sweet strawberry frosting! An easy layer cake that’s perfect for parties!
  • Strawberries and Cream Poke Cake –  A fast, easy, foolproof cake that looks tie-dyed from the strawberry streaks! Super moist yet light and perfect for spring and summer parties!
Crustless Fresh Strawberry Pie

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!!
Yield: 9-inch pie
Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes

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

  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, 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 strawberries 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 strawberries over the top, pressing them lightly into the batter.
  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. 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.
  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 have only made with fresh and cannot comment on using frozen.

Recipe adapted from my Crustless Blueberry Pie

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 194 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 Easy Desserts: 

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!

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!!

Crustless Cranberry Pie – Fast, super easy, no-mixer dessert that’s perfect for holiday entertaining! Somewhere in between pie, cake, and blondies is what you get with this festive recipe!

Crustless Cranberry Pie - FAST, super EASY, no-mixer dessert that's perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! Take advantage of those fresh cranberries!!

Strawberry Lemonade Bars – Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

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!

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!!

52 comments on “Crustless Fresh Strawberry Pie”

  1. Perfect use for fresh strawberries (though I like your mixed berry idea too)! Looks delicious!

  2. This pie is GORGEOUS! I love the idea of no-crust pie. Can’t wait to make this beauty for our guests this weekend.

  3. 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!

  4. Do you slice the strawberries or leave them whole? I don’t really bake but this looks easy enough even for me!

  5. 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! :-)

  6. I have tons of raspberries in my fridge right now so I may have to try this! Looks great

  7. I’m going to make this with fresh peaches!

  8. 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!

  9. 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!

  10. 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.

    Rating: 5
  11. 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?

  12. Can you substitute Stevia for sugar and almond flour for white flour?

  13. 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.

  14. 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 💟

    Rating: 5
  15. Delicious! And so easy! Will make next with fresh peaches.Thank You!

    Rating: 5
  16. Made this tonight! Delicious! I love any berry. My husband prefers peaches, so I’ll try that next.

    Rating: 5
  17. 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!

    Rating: 5
  18. This was delicious! A hit with both kids and adults. Have saved and plan to make again!

    Rating: 5
  19. 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.

  20. Made for Father’s Day in a tart pan. I called Strawberry Blondie. Was everyone’s favorite by far. Even over the brownie cheesecake.

    Rating: 5
  21. 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?

  22. 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!!

    Rating: 5
  23. 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 :)

  24. 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!!

  25. I made this for my book club yesterday and it was a huge hit! Thank you AverIe!

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