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Crustless Blueberry Pie

A delicious crustless pie that is sweet, buttery, and packed with juicy blueberries, offering a custardy, cake-like texture without the fuss of a traditional pie crust.
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Prep Time 15 minutes
Cook Time 39 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup Granulated sugar Plus 2 tablespoons for topping
  • 1 cup All-purpose flour Can substitute with gluten-free flour blend
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted butter, melted 1 stick
  • 2 large Large eggs Can be replaced with flaxseed meal or applesauce for a vegan version
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Almond extract Optional
  • 2 and 1/4 cups Fresh blueberries 2 cups for the batter, 1/4 cup for topping

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare a 9-inch round pie dish by spraying it with cooking spray.
  2. In a large mixing bowl, whisk together granulated sugar, flour, cinnamon, and salt for about thirty seconds.
  3. Melt the butter in a microwave-safe bowl and let it cool for a minute before whisking in eggs, vanilla extract, and almond extract.
  4. Combine the wet mixture with the dry ingredients, stirring gently until it forms a thick batter.
  5. Fold in the two cups of fresh blueberries until evenly distributed.
  6. Pour the batter into the prepared pie dish, smoothing the top with a spatula.
  7. Sprinkle the remaining 1/4 cup of blueberries and the last 2 tablespoons of sugar over the top.
Baking
  1. Bake in the preheated oven for 34 to 39 minutes, checking for doneness by looking for set edges and a clean toothpick in the center.
  2. Let the pie cool completely on a wire rack before slicing.

Notes

For best results, use fresh blueberries. Let the pie cool fully before slicing for cleaner cuts. Add lemon zest for a tangy flavor or experiment with different extracts for variety.