
If you love the bright flavor of blueberries and the comfort of a warm pie but dread making crust, this crustless blueberry pie will become your go-to. Everything comes together in one bowl with a whisk and a spatula, no rolling required. The result is a tender, golden baked treat dotted with bursting berries—easy enough for a weekday yet pretty enough to bring to any brunch or gathering.
The first time I baked this on a summer Saturday, my kitchen filled with the scent of vanilla and berries. Honestly my family was circling the oven before I could even slice it.
Ingredients
- Granulated sugar: Sweetens and helps form that irresistible golden top Opt for organic when possible for best flavor and pure taste
- All-purpose flour: The base that holds everything together Sift for lighter texture and measure with care
- Cinnamon: Lends a warm depth to balance berry brightness Use freshly ground if you have it for maximum aroma
- Salt: Just a touch wakes up all the other flavors Go for a fine sea salt so it dissolves evenly
- Unsalted butter: Adds richness and tenderness Melted butter gives this pie a boost of flavor Choose high quality for best results look for butter with a creamy hue
- Large eggs: Connects all the ingredients and ensures the pie sets Pick the freshest eggs with bright yolks
- Vanilla extract: Enhances sweetness and round berry flavor I always use pure vanilla extract for the richest notes
- Almond extract: Optional but truly magical with blueberries It makes the fruit taste even sweeter Use a good quality brand and add to your own taste
- Fresh blueberries: The star of the show Plump and bursting with juice Rinse and dry thoroughly and toss any underripe or wrinkled ones
Instructions
- Prepare the Pie Dish:
- Coat a 9 inch glass pie dish thoroughly with nonstick spray This keeps the pie from sticking and helps with slicing later Set your oven to 350F and let it come to temperature
- Combine Dry Ingredients:
- In a large mixing bowl whisk together one cup sugar all purpose flour cinnamon and salt Stir until everything is evenly blended so you do not end up with pockets of flour
- Melt the Butter:
- Place the butter in a microwave safe bowl and heat until just melted usually about 45 seconds Be careful not to let it brown Set aside until it cools enough so it will not cook the eggs
- Mix the Wet Ingredients:
- To the slightly cooled butter whisk in the eggs and both vanilla and almond extracts until the mixture is glossy and smooth
- Combine Wet and Dry:
- Pour the liquid mixture over the dry flour mix and gently stir with a spatula The batter will be very thick This is what you want so do not be tempted to add extra liquid Just ensure it is all well blended with no dry streaks
- Add Blueberries:
- Add two cups of the fresh blueberries and fold them in gently so they remain whole The batter will be heavily studded with berries
- Fill the Dish:
- Spread the thick batter into your prepared pie dish and smooth the top lightly with your spatula
- Top and Finish:
- Scatter the remaining quarter cup of blueberries evenly on top then sprinkle with the last two tablespoons of sugar This creates a sparkling crisp finish once baked
- Bake:
- Place on a middle oven rack and bake for about thirty five minutes or until the edges are set and the center springs back slightly when you touch it A toothpick inserted in the center should come out nearly clean with a few moist crumbs
- Cool and Serve:
- Let the pie cool fully in the dish on a wire rack before slicing for the neatest slices If you like serve with a dollop of whipped cream or a scoop of vanilla ice cream

I always linger over the almond extract when baking this pie because it wakes up the blueberry flavor beautifully. Watching my kids steal warm spoonfuls straight from the dish makes this recipe a forever favorite for us.
Storage Tips
This pie is perfect for making ahead. Once cooled keep it covered at room temp for up to five days or refrigerate for a bit longer freshness. To serve again just let it come back to room temp or warm individual slices for a treat. It freezes well for up to three months—wrap tightly and thaw overnight in the fridge.
Ingredient Substitutions
Feel free to swap in frozen blueberries just do not thaw them first or the pie may turn soggy. If you have a berry medley on hand it works too. For a nutty variation add a handful of sliced almonds on top before baking.
Serving Suggestions
While this pie is perfect on its own a scoop of vanilla ice cream or a spoonful of whipped cream makes it party ready. For breakfast try a slice with a dollop of Greek yogurt.
Cultural and Historical Context
Crustless pies like this are traditional in many regions where quick farmhouse desserts were needed for summer fruit gluts. Blueberries have always been prized for their natural sweetness and long shelf life. I think of this recipe as a modern riff on classic fruit clafoutis—simple honest and utterly homey.
Seasonal Adaptations
Use in season blueberries for best flavor Try a mix of raspberries and blueberries in summer Add a sprinkle of lemon zest in spring for brightness
Success Stories
Many readers have baked this pie with kids for a fun and foolproof kitchen project. One friend told me it became a go to recipe for her busy weeknights since her whole family loves it. Another swaps the sugar on top for cinnamon sugar for extra crunch.
Freezer Meal Conversion
You can easily freeze this crustless pie for longer storage. Cool completely then wrap tightly in two layers of plastic or foil. Defrost in the fridge overnight and warm gently in the oven before serving if you like.

This recipe is my summer anthem—bursting with flavor and so easy even a busy weeknight can end on a sweet note. Serve it up and watch it disappear.
Recipe FAQs
- → Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding, as this helps prevent excess moisture.
- → How do I know when the pie is done?
The edges will be golden and a toothpick inserted in the center should come out with a few moist crumbs.
- → Does this pie need to be refrigerated?
This pie can be stored airtight at room temperature for up to 5 days, but refrigeration will extend its freshness.
- → Can I substitute almond extract?
Almond extract adds depth, but vanilla extract alone works if a milder flavor is preferred.
- → What is the best way to serve?
Serve slices at room temperature or chilled, topped with whipped cream or vanilla ice cream for extra indulgence.