Description

This Crustless Blueberry Pie is an easy and delicious summer dessert that requires no crust preparation. With a tender, cake-like texture bursting with juicy blueberries and a hint of vanilla and lemon zest, it’s perfect served warm, chilled, or at room temperature. A quick batter comes together in one bowl, and the pie forms its own soft crust during baking, making it both simple and satisfying.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 cup granulated sugar
½ teaspoon salt

Wet Ingredients

2 large eggs
1 teaspoon vanilla extract
½ cup unsalted butter (melted and slightly cooled)

Fruit and Optional

2 cups fresh or frozen blueberries (do not thaw if frozen)
½ teaspoon lemon zest (optional, for brightness)
Powdered sugar (for dusting, optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or round baking dish thoroughly to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
Add wet ingredients: Crack in the eggs, then add the vanilla extract and the melted butter. Stir gently until a thick, smooth batter forms without overmixing.
Fold in blueberries and zest: Carefully fold the fresh or frozen blueberries into the batter along with the optional lemon zest, ensuring they are evenly distributed without breaking the berries.
Pour batter and bake: Pour the batter into the prepared pie dish and spread it out evenly to the edges.
Bake: Bake the pie for 45 to 50 minutes until the top turns golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it tender.
Cool and serve: Allow the pie to cool slightly before serving. Dust with powdered sugar if desired. Enjoy warm, at room temperature, or chilled.

Notes

Serve warm, chilled, or at room temperature according to preference.
Pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
This recipe requires no traditional crust; the pie forms a soft crust naturally as it bakes, simplifying preparation.
If using frozen blueberries, do not thaw them beforehand to avoid excess moisture in the batter.