Crustless Blueberry Pie
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
35 mins
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Cooling Time
1 hr
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Total Time
1 hr 40 mins
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Servings
1 9-inch round pie
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Calories
195 kcal
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Course
Baked Goods
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Cuisine
American
Crustless Blueberry Pie
Description
This recipe uses a combination of sugar, flour, cinnamon, and salt mixed with melted butter, eggs, and extracts to form a thick batter. Two cups of fresh blueberries are folded in, with additional blueberries and sugar scattered atop before baking. The pie is baked until the edges are set and a toothpick inserted in the center comes out clean or with moist crumbs.
The resulting crustless pie has a rich, tender texture similar to a dense cake, punctuated by juicy bursts of blueberry. The cinnamon and almond extracts subtly enhance the fruitiness while the sugar topping provides a gentle caramelized crust effect at the surface edges.
Cool the pie before serving to allow the filling to set fully. Slice into wedges that showcase the gooey center and evenly distributed berries. It can be enjoyed on its own or with a dollop of cream or ice cream for added indulgence.
The notes recommend watching the bake time carefully to avoid overbaking and to underbake slightly if a gooier center is preferred, as oven and berry variations may impact baking time.
Ingredients
- 1 cup granulated sugar divided, plus 2 tablespoons
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 2 egg large
- 1 teaspoon vanilla extract or to taste
- ½ to 1 teaspoon almond extract or to taste
- 2 cups blueberries divided (I have only made with fresh and cannot comment on using frozen, plus 1/4 cup fresh
Instructions
- Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
- To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
- To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them.
- Ad the eggs, extracts, and whisk to combine.
- Pour the wet mixture over the dry and stir to combine; don’t overmix.
- Add 2 cups blueberries and stir to combine; batter is very thick.
- Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly sprinkle 1/4 cup blueberries over the top.
- Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Notes
- For a gooier center, bake around 35 minutes and monitor closely as ovens and berries differ.
- Use fresh blueberries for best results; frozen berries have not been tested in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19-inch round pie
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 195kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 77mg | 26% |
| Sodium | 86mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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