Delish Crustless Blueberry Pie

This crustless blueberry pie is the kind of dessert that feels both comforting and a little bit clever — all the jammy, lemony blueberry goodness you want from a pie, without the fuss of rolling dough. It bakes into a tender, custard-like base studded with fresh (or frozen) berries, a golden top, and a bright hit of citrus that keeps it from being cloying. It’s light enough after a weeknight dinner, but pretty enough to bring to a potluck.

My family went from skeptical to obsessed the first time I made this. My husband — who usually prefers anything with bacon — declared it “surprisingly serious dessert” and ate two slices before lunch the next day. My kid calls it “blueberry cake” and requests it at every birthday; it’s become our unofficial Sunday treat. I love it because it travels well, doesn’t demand a perfect crust, and lets the berries be the star.

Behind the Recipe

This pie evolved from wanting something simple that highlighted good berries without spending an hour on pastry. I learned to trust a high-temperature start to help set the top and a gentle finish so the center stays silky. A few tiny things make a big difference: room-temperature eggs for an even bake, zest for brightness, and a light dusting of sugar on top before baking to encourage a pretty, slightly crackled surface. People often worry about a runny center — that’s usually about bake time and letting it rest; carryover heat finishes the set. Also, stirring the batter too vigorously can leave you with tunnels; mix until just combined.

Shopping Tips

– Produce/Fruit: Choose ripe, fragrant blueberries if you can; they’ll give the cleanest flavor. If buying frozen, no need to thaw — toss them straight into the batter.
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and measure by spooning into the cup or weighing for accuracy; a little extra flour can make the texture drier.
– Dairy: Use whole milk or a mix of milk and a splash of cream for a richer result, but lower-fat milk will still work fine.
– Eggs: Room-temperature eggs incorporate more easily and yield a smoother custard-like set; take them out 20–30 minutes before baking.
– Flavor Boosts (vanilla/zest): Fresh lemon zest brightens the pie more than bottled extracts, so grate it right before you bake.

Prep Ahead Ideas

– Measure dry ingredients and zest lemon the day before, storing them together in a lidded container to speed assembly.
– Wash and dry fresh blueberries in advance, then keep them in the fridge in a single layer on a paper-towel-lined tray to prevent bruising.
– The baked pie can be made a day ahead and chilled; bring it to room temperature or warm gently before serving for best texture.

Time-Saving Tricks

– Use frozen blueberries when fresh aren’t available — they go straight into the batter and eliminate a prep step.
– Line your pan with parchment for quick release and faster cleanup.
– Do your mise en place: have eggs, dairy, and zest measured and ready so you can mix quickly and avoid overbeating.

Common Mistakes

– Overmixing the batter — I once whisked too long and ended up with a dense, chewy top; beat just until combined for the tender set you want.
– Baking at too low a temperature — the top won’t brown properly and the center can remain too soft; a hotter start helps with color and structure.
– Using very juicy berries without adjusting — if berries are exceptionally juicy, gently toss them with a tablespoon of flour to help prevent a watery filling.
– Cutting too soon — it looks tempting, but let the pie rest so the center finishes setting; warm is fine, but slices hold up better after a short rest.

What to Serve It With

– A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream elevates the pie without overpowering it.
– Toasted almonds or a drizzle of honey on top adds texture and a pleasant nutty contrast.
– A simple green salad with lemon vinaigrette makes for a light meal when you want balance.

✔Tips & Mistakes

– For the clearest flavor, use berries that smell fresh and aren’t mushy; overripe fruit can make the filling too sweet and thin.
– If the top is browning too fast, tent loosely with foil and allow the center to finish baking slowly.
– When slicing, run a knife under hot water and dry it between cuts for clean slices.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Swap some blueberries for raspberries or blackberries for a more complex berry flavor; keep total fruit weight the same.
– For a lemon-forward version, add an extra teaspoon of zest and a tablespoon of lemon juice, but don’t overdo the liquid.
– Honey or maple syrup can replace part of the granulated sugar for a deeper, more nuanced sweetness, though texture will shift slightly.
– If you want a nuttier edge, fold in a handful of chopped toasted almonds or pistachios just before baking.

Frequently Asked Questions

Delish Crustless Blueberry Pie

A delightful blueberry pie without the crust, perfect for dessert lovers.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups fresh blueberries use ripe blueberries
• ▢ 0.75 cups granulated sugar adjust to taste
• ▢ 0.5 cups milk
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 teaspoon salt
• ▢ 1 tablespoon cornstarch for thickening

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, combine blueberries, sugar, and cornstarch.
• In another bowl, whisk together eggs, milk, vanilla, and salt.
• Combine the blueberry mixture with the egg mixture and stir well.
• Pour the mixture into a greased pie dish and bake for 45 minutes.
• Let cool before serving. Enjoy your crustless pie!

Notes

Great served with whipped cream or vanilla ice cream.