Crustless Fresh Strawberry 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
30 mins
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Total Time
1 hr 10 mins
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Servings
9
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Calories
253 kcal
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Course
Baked Goods
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Cuisine
American
Crustless Fresh Strawberry Pie
Description
Crustless Fresh Strawberry Pie is made by mixing sugar, flour, salt, and melted butter with eggs and flavorings to form a thick batter, which is then combined with fresh strawberries. The batter is poured into a well-greased pie dish with extra halved or quartered strawberries arranged on top and sprinkled with additional sugar for a lightly sweetened finish. The pie is baked until the edges are set and a toothpick inserted near the center comes out clean or with moist crumbs.
The pie texture is dense and moist, similar to a berry-studded cake, with the fruit providing bursts of fresh strawberry flavor throughout. It offers a simple way to enjoy strawberries baked into a dessert without the prep or texture of a traditional crust. This recipe notes that the baking times may vary with different pie dishes and that fresh strawberries were used exclusively in the original.
While the original recipe references possible variations and adaptations, it is focused on capturing the flavor and moisture of fresh strawberries baked within a tender, crustless base.
Ingredients
- 1 cup granulated sugar divided, plus 2 tablespoons
- 1 cup all-purpose flour
- 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 strawberries divided, halved or quartered depending on size of the berry, fresh; 1/4 cup
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, 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 strawberries 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 strawberries over the top, pressing them lightly into the batter.
- 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. I prefer to underbake slightly (35 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
- 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
- This recipe has only been tested with fresh strawberries; frozen berries may alter texture and baking time.
- Other fruits can be used as alternatives; check the original recipe notes for suggestions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 253kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 160mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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