Crustless Blueberry Almond Pie (Print Version)
A tender pie filled with blueberries and a hint of almond, easy to prepare and naturally crust-free.
# 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:
01 -
Preheat oven to 350°F (177°C). Generously coat a 9-inch round glass pie dish with nonstick cooking spray and set aside.
02 -
In a large mixing bowl, whisk together 1 cup sugar, all-purpose flour, ground cinnamon, and salt until thoroughly blended. Set aside.
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.
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.
05 -
Gently fold 2 cups of fresh blueberries into the batter, ensuring even distribution.
06 -
Spread the batter evenly into the prepared pie dish, smoothing the top lightly with a spatula.
07 -
Distribute the remaining 1/4 cup blueberries evenly over the surface. Sprinkle 2 tablespoons sugar evenly on top.
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.
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:
01 -
For best texture, use fresh blueberries. Baking time may differ with metal pans.