Crustless Blueberry Almond Pie

Featured in: Sweet Treats for Every Occasion

Enjoy a crust-free blueberry treat featuring juicy berries, a soft, golden crumb, and hint of almond. This simple one-bowl method brings together melted butter, eggs, flour, and sugar, with a generous dose of fresh blueberries. The result is a moist and flavorful dessert that sets gently at the edges and stays beautifully tender inside. Perfect for serving with whipped cream or ice cream, this pie delivers homemade comfort and berry flavor with every bite.

Tags: #halal #vegetarian #baked #north-american #easy #over-30-minutes #dessert #summer

sana kitchen chef
By Sana Sana
Updated on Wed, 06 Aug 2025 14:16:49 GMT
A slice of crustless blueberry pie on a glass plate. Pin it
A slice of crustless blueberry pie on a glass plate. | recipebyme.com

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
A slice of blueberry pie on a glass plate.
A slice of blueberry pie on a glass plate. | recipebyme.com

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.

A slice of blueberry cheesecake pie on a glass plate.
A slice of blueberry cheesecake pie on a glass plate. | recipebyme.com

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.

Crustless Blueberry Almond Pie

A tender pie filled with blueberries and a hint of almond, easy to prepare and naturally crust-free.

Prep Time
15 min
Cook Time
39 min
Total Time
54 min
By Sana: Sana

Category: Desserts & Sweets

Skill Level: Easy

Cuisine: American

Yield: 8 Servings (One 9-inch pie)

Dietary Categories: Vegetarian

Ingredients

→ Dry Ingredients

01 1 cup plus 2 tablespoons granulated sugar, divided
02 1 cup all-purpose flour
03 1 teaspoon ground cinnamon
04 1/4 teaspoon salt

→ Wet Ingredients

05 1/2 cup unsalted butter, melted
06 2 large eggs
07 1 teaspoon vanilla extract
08 1/2 to 1 teaspoon almond extract

→ Fruit

09 2 1/4 cups fresh blueberries, divided

Steps

Step 01

Preheat oven to 350°F (177°C). Generously coat a 9-inch round glass pie dish with nonstick cooking spray and set aside.

Step 02

In a large mixing bowl, whisk together 1 cup sugar, all-purpose flour, ground cinnamon, and salt until thoroughly blended. Set aside.

Step 03

In a separate microwave-safe bowl, melt the unsalted butter on high power for approximately 45 seconds. Allow to cool slightly. Add the eggs, vanilla extract, and almond extract, then whisk until smooth and fully combined.

Step 04

Pour the wet mixture over the dry mixture and stir gently until just combined, taking care not to overmix. Batter will be very thick.

Step 05

Gently fold 2 cups of fresh blueberries into the batter, ensuring even distribution.

Step 06

Spread the batter evenly into the prepared pie dish, smoothing the top lightly with a spatula.

Step 07

Distribute the remaining 1/4 cup blueberries evenly over the surface. Sprinkle 2 tablespoons sugar evenly on top.

Step 08

Bake for 34 to 39 minutes, or until the edges are set and a toothpick inserted into the center emerges clean or with a few moist crumbs, but no raw batter.

Step 09

Allow to cool in the dish on a wire rack before slicing. Serve as desired. Store at room temperature in an airtight container for up to 5 days.

Notes

  1. For best texture, use fresh blueberries. Baking time may differ with metal pans.

Required Equipment

  • 9-inch round pie dish
  • Large mixing bowl
  • Medium microwave-safe bowl
  • Whisk
  • Spatula
  • Wire rack

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains eggs, milk, wheat, and may contain traces of nuts due to almond extract.

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 279
  • Fats: 11 g
  • Carbohydrates: 43 g
  • Proteins: 3 g