Crustless blueberry pie is unbelievably delicious and so easy to make! Loaded with fresh blueberries, vanilla, and lemon zest, the recipe is a cross between a pie and a cake with a chewy texture and a crunchy sugar topping.
The easiest homemade blueberry pie
If working with a pie crust intimidates you, this crustless blueberry pie is what you are looking for! No need to roll out a dough because crustless keeps it super simple.
This easy pie recipe is sweet and moist, full of juicy blueberries, homey cake, bright lemon zest, and a crunchy sugar topping to create a wonderful balance of flavors.
I have to admit, the name “pie” is a little deceiving. While it’s called pie, it’s more of a cross between a cake and a blondie. No matter what you want to call it, the buttery, vanillic taste and gooey texture are absolutely divine!
When blueberry season rolls around, I bake this pie all the time because it’s so darn easy and quick to whip up. You can even make it with frozen berries if fresh aren’t available.
This crustless blueberry pie recipe is simple with no fancy ingredients. I used fresh blueberries, but you can easily substitute frozen if fresh berries aren’t in season. Be sure to see the recipe card below for exact measurements.
- Blueberries: I recommend fresh blueberries, not frozen. Frozen berries have a higher liquid content and can make your pie mushy.
- Flour: You’ll need good old all-purpose flour for this recipe. It gives the pie a tender crumb and a nice texture.
- Granulated sugar will make the pie sweet.
- Melted butter: I always use salted butter to balance the sweetness. Feel free to opt for unsalted butter and add 1/4 tsp salt.
- Eggs make the batter bind together and give it the perfect texture.
- Lemon zest adds a bright, fresh flavor that you’ll love with the blueberries.
- Vanilla extract enhances the overall aroma of the pie.
How to make crustless blueberry pie
The only special equipment you’ll need for my crustless blueberry pie is a pie pan. I recommend a 9-inch deep-dish pie plate as the recipe makes a lot of pie. Let’s go over the recipe step-by-step!
#1: Dust blueberries
- Place the blueberries into a mixing bowl. Add 1 tablespoon of flour and gently stir until all berries are fully coated. This will prevent the berries from sinking to the bottom of the pie.
#2: Make batter
- In a separate mixing bowl, stir together the flour, sugar, and lemon zest until combined.
- Add the melted butter, eggs, and vanilla extract. Stir until the wet and dry ingredients are just combined. Be careful not to overmix, the batter is meant to be thick.
#3: Combine berries and batter
- Gently fold the coated blueberries into the batter until evenly distributed throughout.
#4: Fill the pie plate
- Transfer the mixture to a greased 9-inch pie plate and spread it evenly to the edges using a spoon or rubber spatula.
- Optionally, sprinkle the top with 2-3 tablespoons granulated sugar.
#5: Bake pie
- Once you’ve assembled the pie, place it on a baking sheet and transfer it to the center of your oven’s middle rack.
- Bake at 350°F for 50 to 65 minutes.
#6: Cool and serve
- Your pie is ready when the top is golden brown, and a skewer inserted into the center comes out clean (without liquid batter).
- Remove the pie from the oven, then allow it to cool for 30 minutes to an hour before serving.
If you’re a blueberry lover, this is the perfect dessert for you! Juicy, buttery, and so simple to make, don’t be surprised if this crustless blueberry pie becomes your new favorite recipe. Here are a few tips to make it the best it can be:
- Fold in the blueberries gently: Work gently as you combine the pie batter and the berries. The goal is to keep the blueberries whole. If the blueberries burst, they will tint the pie green or blue – the pie will still taste delicious but may not be as aesthetically pleasing.
- Using frozen blueberries? Thaw them first and drain them well and remove the juice that will collect in the bag. You don’t want to add too much liquid to the pie.
- Sprinkle the pie with sugar: Doing so creates a thin, crunchy crust that pairs perfectly with the berries and sweet, blondie-like interior.
- Cover the pie with a sheet of aluminum foil if the top browns too much: The baking time can vary because every oven bakes differently. I was able to bake mine in 65 minutes at 350°F without any burning.
Variations & mix-ins
- Substitute brown sugar: Using brown sugar introduces a subtle caramel note.
- Add other berries and fruit: Prepare the pie with a mix of blueberries and strawberries, raspberries, cherries, peaches, or blackberries.
- Try other extracts: In addition to vanilla, add 1/4 tsp almond extract or 1/2 tsp orange or lemon extract.
- Season with spices: Mix 1 tsp ground cinnamon or 1/2 tsp ground ginger into the batter for extra warmth and depth of flavor.
- Add herbs: For a summer twist, add 1/2 tsp fresh thyme leaves or 1 tsp lavender buds to the recipe.
- Mix in nuts: Toasted almonds, pecans, walnuts, or pistachios add a lovely crunch. You’ll need 1/2 to 1 cup.
- Add coconut: 1/2 cup shredded sweetened coconut adds excellent flavor and texture.
A slice of this crustless blueberry pie is absolutely delicious on its own – but who doesn’t want a helping of whipped cream or a big scoop of ice cream?
Serve this pie with blueberry sauce, sweetened whipped cream, and/or a big scoop of vanilla ice cream, and let the magic happen. It’s so good!
How to store crustless blueberry pie
Depending on your preferences, this easy blueberry pie recipe can be stored wrapped in plastic wrap at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days.
Freeze crustless blueberry pie
You can easily freeze this scrumptious crustless fruit pie for up to 3 months. You want to wrap the cooled pie in 2 layers of plastic wrap and a sheet of aluminum foil to prevent freezer burn.
Reheat crustless blueberry pie
To reheat, pop a slice of pie in the microwave for 20 to 30 seconds, and repeat until heated through. You can also warm the whole pie in the oven. First, cover the pie plate with tin foil, then bake for 10 to 15 minutes at 350°F until heated through.
- 1 1/2 cups / 180 g / 6.3 oz all-purpose flour
- 1 cup / 200 g / 7 oz granulated sugar
- 2 cups / 200 g / 7 oz fresh blueberries
- 3/4 cups / 170 g / 6 oz salted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Prep work. To start, preheat your oven to 350°F / 180°C / gas mark 4. Then, grease a 9-inch / 23 cm deep-dish pie plate with butter or non-stick cooking spray.
- Dust blueberries. Place the blueberries into a mixing bowl. Add 1 tablespoon of flour and gently stir until all berries are fully coated. This will prevent the berries from sinking to the bottom of the pie.
- Make batter. In a separate mixing bowl, stir together the flour, sugar, and lemon zest until combined. Add the melted butter, eggs, and vanilla extract. Stir until the wet and dry ingredients are just combined. Be careful not to overmix, the batter is meant to be thick.
- Combine berries and batter. Gently fold the coated blueberries into the batter until evenly distributed throughout.
- Fill the pie plate. Transfer the mixture to the greased pie plate and spread it evenly to the edges using a spoon or rubber spatula. Optionally, sprinkle the top with 2-3 tablespoons granulated sugar.
- Bake pie. Once you’ve assembled the pie, place it on a baking sheet and transfer it to the center of your oven’s middle rack. Bake for 50 to 65 minutes.
- Cool and serve. Your pie is ready when the top is golden brown, and a skewer inserted into the center comes out clean (without liquid batter). Remove the pie from the oven, then allow it to cool for 30 minutes to an hour before serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 92mgSodium: 131mgCarbohydrates: 37gFiber: 1gSugar: 22gProtein: 4g
Do you have to cook the blueberries before cooking?
No, you don’t need to cook your blueberries prior to putting them in the pie. Just rinse and pat them dry first.
Why did my pie turn out dry?
This may mean that your pie was overcooked. To prevent it from becoming dry, take the pie out when the edges are set and the top appears golden brown.
If you prefer a gooey center, you can even underbake it slightly. If so, remove the pie when a toothpick pushed into the center comes out with a few moist crumbs, after 40 to 45 minutes.
Why is my blueberry pie soggy?
This may indicate that your pie is undercooked. Continue baking the pie until the edges are, the top looks golden, and a toothpick inserted comes out clean. It can also be soggy if any ingredients were mismeasured.
Reasons to love crustless blueberry pie
- Delicious taste + texture: This pie is an absolute delight! The cake has a soft, chewy texture and a sweet, buttery flavor that is dotted with pops of juicy berries.
- An easy blueberry pie: My crustless pie recipe is absolutely fuss-free. You’ll be amazed at how simple it is to make!
- Versatile recipe: You can make this crustless pie with just about any berries and fruit you want.
More blueberry recipes you’ll love
Can’t get enough of these juicy berries? Take a look at some of my favorite blueberry desserts, ready to win your heart with delicious flavor. From muffins to cobbler, there is a recipe for you, no matter what you’re craving.
- Bisquick Blueberry Cobbler
- Blueberry Shortcake
- Frozen Blueberry Pie
- Blueberry Pie Bars
- Bisquick Blueberry Muffins
- Old Fashioned Blueberry Muffins
- Blueberry Cream Cheese
Other pies to try
If you’re like me, once you get a taste of homemade pie, you’ll want all of the pies. Here are a few more of our most-loved pie recipes you can try next. Your family will go crazy over them!