The easiest pie you can make without rolling dough. This crustless blueberry pie combines juicy blueberries with a soft brown-sugar batter for a gooey, comforting dessert. Using frozen blueberries makes the recipe simple year-round — fresh berries work too, and I include notes for both.
This no-crust blueberry pie uses a bit of flour to hold everything together while keeping a syrupy blueberry center. It’s often described as an “impossible” pie — a cross between a gooey cake and a classic blueberry pie.
Table of Contents
- Blueberry Pie Without The Crust
- Fresh or Frozen Blueberries?
- Ingredients
- How to Make a Crustless Pie
- Recipe Tips
- Storage Instructions
- Serving Suggestions
- Frequently Asked Questions
- Berry Dessert Recipes
- Crustless Blueberry Pie Recipe
Blueberry Pie Without The Crust
A touch of cinnamon brightens the blueberry flavor. This version is not cakey or bread-like; it stays moist and gooey, especially after a day in the fridge.
Why you’ll love it:
- Fresh or frozen blueberries — both work. Frozen berries are convenient and produce a more traditional pie-like texture; fresh berries give a lighter, more separated color and texture.
- No crust required — enjoy all the pie flavors without rolling pastry.
- Freezes well — this pie keeps in the freezer for 3–4 months.
- Improves with brief storage — storing 1–2 days enhances the gooey texture.
- Simple prep — everything mixes in one bowl and the recipe is straightforward.
- Perfect for summer — serve warm with vanilla ice cream for an easy showstopper.
Fresh or Frozen Blueberries?
The original version of this recipe blended fresh and frozen berries for color variation and flavor contrast. Frozen berries darken the mixture and add moisture, producing a texture closer to a classic blueberry pie. Fresh berries keep more color separation and yield a slightly firmer, more cake-like texture.
Mix of fresh + frozen: Try 1 3/4 cups fresh and 1/2 cup frozen for both color and tartness. Wild frozen blueberries add pleasant tart notes.
All frozen: Use 2 1/4 cups regular frozen blueberries for the most traditional, gooey result.
Ingredients
Simple pantry staples are all you need. Quantities are listed in the recipe card below.
- Frozen blueberries — regular or a mix with wild blueberries for tartness.
- All-purpose flour — can be substituted 1:1 with a gluten-free flour blend if needed.
- Granulated sugar and brown sugar — a mix adds depth and slightly crisp edges with a gooey center.
- Unsalted butter — melted; dairy-free substitutes like coconut oil or pressed oil can be used.
- Eggs and vanilla extract
- Cinnamon and a pinch of nutmeg
How to Make a Crustless Pie
Preheat the oven to 350°F (180°C).
Step 1 — Mix dry ingredients: In a bowl whisk together flour, white sugar, brown sugar, salt, cinnamon, and nutmeg.
Step 2 — Combine wet ingredients: Melt the butter and let it cool slightly. Whisk in eggs and vanilla, then pour into the dry ingredients and stir until combined.
Step 3 — Add blueberries: Fold in frozen blueberries with a spatula. The mixture may thicken as the butter cools; keep stirring until the berries are evenly distributed.
Step 4 — Prepare the pie dish: Grease a 9-inch round pie dish well with butter. Pour the mixture into the dish and spread to the edges.
Step 5 — Bake: Bake 50–60 minutes until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Cool 5–10 minutes before slicing.
Recipe Tips
- Grease the pie dish thoroughly to make slicing and serving easier.
- For balanced sweet-and-tart flavor, try half regular and half wild blueberries.
- Gluten-free flour works well but may require an extra 5–10 minutes of baking time.
Storage Instructions
This crustless blueberry pie stores and freezes well.
To store: After cooling, cover and keep at room temperature up to 24 hours; then refrigerate.
To freeze: Wrap the whole pie or place it in a freezer-safe container for up to 3–4 months. Thaw overnight in the refrigerator or for a few hours at room temperature; it may be slightly moister after freezing.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream for a classic pairing. Other ideas:
- Dust with powdered sugar for an elegant finish.
- Top with whipped cream and fresh blueberries.
- Serve warm as part of a brunch spread.
- Pair with salted caramel or fruit-flavored ice cream for variation.
Frequently Asked Questions
Yes. Blackberries or strawberries can work, though frozen strawberries may add extra moisture and may need testing for bake time.
Yes. Greasing the pan prevents sticking and helps you remove clean slices after baking. Let the pie cool slightly before cutting.
Edges should be golden brown and the top lightly browned. A toothpick in the center should come out with a few moist crumbs but no wet batter. Frozen berries can increase bake time slightly.
Berry Dessert Recipes
Below are a few other berry desserts you might enjoy; images shown are representative of recipe ideas.
Gluten Free
Berry Cheesecake Popsicles
Dessert
Strawberry Blueberry Crisp
Dessert
Vanilla Ice Cream Pie
The Dizzy Baker
Cheesecake Bites | Crustless & Gluten Free
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Crustless Blueberry Pie
Ingredients
- 1 cup all purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 2 1/4 cups frozen blueberries
- 1 tablespoon sugar for topping
Instructions
- Preheat oven to 350℉. Grease a 9-inch round pie dish with butter and set aside.
- In a large bowl whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, and salt.
- In a medium bowl stir cooled melted butter with eggs and vanilla. Pour wet ingredients into the dry and stir until combined.
- Fold in frozen blueberries until evenly distributed. The batter may thicken as it cools; continue stirring until combined.
- Pour batter into the prepared pie dish, sprinkle 1 tablespoon sugar over the top, and bake 50–60 minutes until edges are golden and a toothpick comes out with a few moist crumbs but no wet batter.
- Allow pie to cool before slicing. Serve with whipped cream or vanilla ice cream.
Notes
- Substitute Bob’s Red Mill Gluten Free 1:1 flour if needed; baking time may increase by 5–10 minutes.
- Frozen blueberries darken the batter and create a gooier texture; fresh or mixed berries keep more visual separation.
- For a mix of fresh and frozen, try 2 cups fresh and 1/4 cup frozen, or combine regular and wild berries for more tartness.
- Store at room temperature up to 1 day, then refrigerate or freeze.
Nutrition
Nutrition information is an approximation.
This recipe was originally published in April 2019 and updated with refinements for using frozen blueberries and additional tips. Photos in the post illustrate both fresh and frozen berry results.
