If you’ve ever craved a luscious, fruity dessert but wanted to keep things light and fuss-free, this Crustless Blueberry Pie Recipe is your new best friend. It’s a delightful twist on the classic pie that skips the crust yet packs a punch of sweet, juicy blueberries, tender cake-like batter, and a hint of vanilla and lemon zest that sings with every bite. Perfectly golden on top and bursting with flavor inside, this pie is comfort food that feels both decadent and simply made.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the texture, flavor, and irresistible aroma of this pie. Their simplicity is what makes this dessert so approachable and delightful.
- Granulated sugar: Sweetens the pie and helps create a lovely golden crust on top when baked.
- All-purpose flour: Gives the pie its structure and a tender crumb that’s not too dense.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Large eggs: Bind the ingredients together and add richness to the batter.
- Vanilla extract: Brings warmth and depth that complement the blueberries perfectly.
- Unsalted butter: Adds moisture and richness, making the pie wonderfully tender.
- Fresh blueberries: The star ingredient, offering bursts of juicy sweetness throughout.
- Lemon zest (optional): Adds a bright citrus note that lifts the flavors to a new level.
- Turbinado sugar (optional): Sprinkled on top for a satisfying crunch and caramelized finish.
How to Make Crustless Blueberry Pie Recipe
Step 1: Preheat and prepare your pan
Start by heating your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or use a nonstick spray. This step ensures your pie won’t stick and comes out cleanly, perfect for beautiful slices.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the sugar, flour, and salt until evenly combined. This mixture forms the dry base that will balance sweetness and provide structure to the pie.
Step 3: Combine wet ingredients
In a separate bowl, beat the eggs thoroughly, then add the vanilla extract and melted, slightly cooled butter. Mixing these thoroughly ensures a smooth, rich batter.
Step 4: Blend wet and dry mixtures
Pour the egg mixture into the dry ingredients, stirring gently until just combined. Overmixing can make the pie tough, so keep it light and careful here for the best texture.
Step 5: Fold in blueberries and lemon zest
Gently fold the fresh or thawed blueberries and optional lemon zest into the batter, distributing those precious bursts of flavor without smashing the fruit.
Step 6: Bake the pie
Pour the batter evenly into your prepared pan. If you love a little crunch, sprinkle turbinado sugar over the top. Bake for 40 to 45 minutes until the pie turns a gorgeous golden brown and a toothpick comes out with just a few moist crumbs. Let it cool slightly to set before slicing.
How to Serve Crustless Blueberry Pie Recipe
Garnishes
A scoop of creamy vanilla ice cream or a dollop of freshly whipped cream pairs perfectly with this pie, enhancing the blueberry’s bright flavor and adding a cool, silky contrast. A sprinkle of powdered sugar can also add a charming touch.
Side Dishes
This pie shines as a standalone treat, but if you want to make a full dessert platter, serve it alongside a simple green salad with citrus vinaigrette or a cup of hot tea for balance and refreshment.
Creative Ways to Present
Try serving slices in small mason jars for a charming picnic setup or create mini versions in ramekins for an elegant dinner party. Drizzle with warm lemon glaze or blueberry sauce for an extra wow factor.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered at room temperature for up to two days, or better yet, store them in the fridge where they will stay fresh for up to five days. The pie’s flavors continue to deepen, making leftovers an absolute delight.
Freezing
You can freeze slices wrapped tightly in plastic wrap and foil for up to three months. Thaw overnight in the fridge before serving to maintain the best texture and taste.
Reheating
Warm slices gently in a microwave or oven (around 300°F) for just a few minutes to bring back that freshly baked feel, especially if you’re serving with ice cream or cream.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture affecting your pie’s texture.
Is it necessary to use turbinado sugar on top?
Not at all. It adds a delightful crunch and caramelization, but your pie will still be wonderful without it.
Can I substitute the butter with oil?
Butter provides richness and flavor that oil can’t quite match, so it’s best to stick with butter for the classic texture and taste.
How long does this pie take to cool before serving?
About 15-20 minutes should be enough for it to firm up a bit while staying warm enough to enjoy that melt-in-your-mouth softness.
Can I make this pie gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend for similar results, but keep an eye on the baking time as it may vary slightly.
Final Thoughts
This Crustless Blueberry Pie Recipe is a fantastic way to celebrate fresh blueberries without the fuss of making a crust. It’s tender, sweet, and bursting with flavor in every bite, quickly becoming a favorite for weeknight desserts or special occasions. Trust me, once you try it, you’ll be baking this one again and again to share with friends and loved ones!
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
This Crustless Blueberry Pie is a simple, one-bowl dessert featuring a tender, buttery batter studded with fresh blueberries and a hint of lemon zest. With no crust to fuss over, it’s a quick and easy bake that delivers a comforting, fruity treat perfect for any occasion.
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
Fruit and Flavorings
- 2 cups fresh blueberries (or frozen, thawed and drained)
- Zest of 1 lemon (optional)
Topping
- 1 tablespoon turbinado sugar (for topping, optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or spray it with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the vanilla extract and the melted butter. Mix until everything is well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir gently until just combined. Avoid overmixing to keep the batter tender.
- Fold in Blueberries and Lemon Zest: Carefully fold the fresh blueberries and lemon zest into the batter, distributing them evenly throughout.
- Fill Pie Dish and Add Topping: Pour the batter into the prepared pie dish and spread it out evenly with a spatula. Sprinkle the top with turbinado sugar if you’d like a crisp, sweet finish.
- Bake the Pie: Bake in the preheated oven for 40 to 45 minutes. The pie is done when the top is golden brown and a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Allow the pie to cool slightly before slicing. Serve warm, ideally with vanilla ice cream or whipped cream for an extra indulgent touch.
Notes
- This pie is best served warm and pairs wonderfully with vanilla ice cream or whipped cream.
- Feel free to swap blueberries with other berries or even a mixed berry blend to vary the flavor.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
