This Crustless Blueberry Pie has all the flavor and nostalgic comfort of classic blueberry pie, but without the fuss (or calories!) of a crust. Each bite combines juicy berries with a soft, golden batter that bakes up like magic into a sliceable, buttery treat. It’s the kind of effortlessly impressive dessert you’ll crave, especially since you barely need any prep or special tools. Whether you’re surprising friends or treating yourself on a busy weeknight, this dessert is pure joy in pie form.
Ingredients You’ll Need
With just a handful of pantry staples and a mountain of fresh blueberries, this pie comes together in no time. Every ingredient has its own delicious job to do, making sure your Crustless Blueberry Pie turns out vibrantly fruity, tender, and full of homemade love.
- Granulated sugar: Sweetens the batter and helps create a perfect golden top.
- All-purpose flour: Binds everything together and adds body to the pie.
- Salt: Just a touch balances the sweetness and makes the flavors pop.
- Large eggs: Give structure and a lovely custard-like texture to the batter.
- Vanilla extract: Adds warm, floral notes that complement the berries.
- Unsalted butter (melted): Brings luscious richness and a melt-in-your-mouth crumb.
- Fresh blueberries (or thawed frozen): The star! Blueberries burst and sweeten every single forkful.
- Lemon zest (optional): Just a little zing brightens the entire pie—totally worth it!
- Turbinado sugar (optional): A sprinkle on top adds irresistible crunch with every bite.
How to Make Crustless Blueberry Pie
Step 1: Prep Your Pie Dish
Start by preheating your oven to 350°F (175°C) so it’s hot and ready when you are. Generously grease a 9-inch pie dish with butter or spray, making sure to get every corner to prevent sticking—nothing’s sadder than a stuck pie!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the sugar, flour, and salt until there are no lumps. This quick step ensures your pie will bake evenly and taste perfectly blended from edge to center.
Step 3: Whisk the Wet Ingredients
Crack your eggs into a separate bowl and beat them well, then stir in the vanilla extract and the slightly cooled melted butter. The combination of eggs and butter is what gives the Crustless Blueberry Pie its sublime, almost custardy crumb.
Step 4: Combine the Wet and Dry Teams
Pour your wet mixture over the dry ingredients and gently stir together just until everything comes together. Mix with a light hand to keep the batter tender and airy—no need for perfection!
Step 5: Add Blueberries (and Zest!)
Carefully fold in your blueberries so they stay mostly whole, along with lemon zest if you love a little citrus sparkle. Folding keeps the berries from breaking apart and swirling blue streaks throughout the batter, though honestly, a bit of berry swirl is pure pie joy.
Step 6: Fill and Finish
Pour that glorious, blueberry-studded batter into your prepared dish and spread it evenly. If you fancy, sprinkle turbinado sugar over the top for a shimmering, delicate crust that crackles as you bite in.
Step 7: Bake!
Slide your dish into the oven and bake for 40 to 45 minutes. When the top is golden and a toothpick comes out mostly clean (a little moist is okay!), it’s ready. Be patient and let it cool slightly so each slice holds its shape and the blueberry flavor truly sings.
How to Serve Crustless Blueberry Pie
Garnishes
A classic scoop of vanilla ice cream is pure magic with the warm pie, but a fluffy dollop of whipped cream works wonders too. For a fresh touch, add a sprinkle of extra lemon zest or a few whole berries right before serving.
Side Dishes
Balance out the pie’s sweetness with a mug of hot coffee or a chilled glass of milk. For larger gatherings, serve small portions with fresh fruit salad to keep things light and colorful.
Creative Ways to Present
Try baking the Crustless Blueberry Pie in individual ramekins for mini desserts at a brunch, or cut wedges into bite-sized bars and dust with powdered sugar. Layer slices with Greek yogurt in parfait glasses for a not-so-secretly indulgent breakfast treat.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pie with foil or plastic wrap and keep at room temperature for up to 2 days. If your kitchen is warm, move it to the fridge for up to 5 days—just bring it to room temperature before serving for best flavor.
Freezing
To freeze, let the Crustless Blueberry Pie cool completely, then wrap tightly in plastic wrap and foil. Store for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving to revive that just-baked taste.
Reheating
Warm individual pie slices in the microwave for 15 to 20 seconds, or pop the entire pie into a 300°F oven for 10 minutes. Serve while just warm for that irresistible, fresh-from-the-oven feel.
FAQs
Can I use frozen blueberries for Crustless Blueberry Pie?
Absolutely! Just make sure to thaw and drain them thoroughly to avoid extra liquid in your batter. The pie will still bake up beautifully and taste just as delicious.
What if I don’t have turbinado sugar for the topping?
Feel free to skip it, or swap with a sprinkle of regular granulated sugar. The crunchy top is a sweet touch, but the pie will still shine without it.
Is this pie gluten-free?
As written, this recipe uses all-purpose flour, but you can substitute your favorite gluten-free blend one-to-one. Just check that your flour blend includes xanthan gum for binding.
Can I add other fruits to the pie?
You sure can! Try a mix of berries such as raspberries or blackberries, or even a handful of chopped peaches. Just keep the total amount to about 2 cups for best results.
Why did my Crustless Blueberry Pie turn out soggy?
Too much liquid is the usual culprit, often from overly juicy fruit. If using frozen berries, make sure to drain them really well. Also, let the pie cool a bit before slicing so it sets properly.
Final Thoughts
If you’re searching for a no-fuss dessert that’s both stunning and scrumptious, you’ll absolutely love making Crustless Blueberry Pie. Each slice is a celebration of juicy berries and homey comfort—give it a try, and don’t be surprised when it becomes your go-to pie recipe!
Print
Crustless Blueberry Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a deliciously sweet and satisfying dessert with this easy-to-make Crustless Blueberry Pie. Perfect for any occasion, this pie is bursting with fresh blueberry flavor and topped with a hint of lemon zest. Serve it warm with a scoop of vanilla ice cream for a delightful treat that will have everyone asking for seconds.
Ingredients
Dry Ingredients:
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
Additional Ingredients:
- 2 cups fresh blueberries (or frozen, thawed and drained)
- Zest of 1 lemon (optional)
- 1 tablespoon turbinado sugar (for topping, optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or spray with nonstick cooking spray.
- Mix dry ingredients: In a large mixing bowl, whisk together the sugar, flour, and salt.
- Combine wet ingredients: In a separate bowl, beat the eggs, then mix in the vanilla and melted butter until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Add blueberries: Gently fold in the blueberries and lemon zest, if using.
- Prepare for baking: Pour the batter into the prepared pie dish and spread evenly. Sprinkle the top with turbinado sugar for a crisp finish, if desired.
- Bake: Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.
- Serve: Allow to cool slightly before slicing and serving.
Notes
- This pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can use other berries or a mix if desired.
- Store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
