Easy Crustless Blueberry Pie
This simple crustless blueberry pie delivers all the flavor of traditional pie without the fuss of making crust. Using frozen blueberries and basic pantry ingredients, it creates a unique texture that's part pie, part cake - perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 2 large eggs room temperature
- 1.5 teaspoons vanilla extract
- 2 1/4 cups frozen blueberries do not thaw
- 1 tablespoon brown sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Generously butter a 9-inch glass pie dish.
- In a large mixing bowl, whisk together flour, white sugar, brown sugar, cinnamon, nutmeg, and salt.
- Melt butter and let cool slightly. Beat eggs into the cooled melted butter with a fork until smooth. Add vanilla extract and mix.
- Pour butter-egg mixture into flour mixture. Stir with wooden spoon until just combined. Don't overmix.
- Gently fold in frozen blueberries until evenly distributed.
- Pour mixture into prepared pie dish and spread evenly. Sprinkle remaining tablespoon of brown sugar on top.
- Bake 50-60 minutes until edges are golden brown and toothpick inserted in center comes out with few moist crumbs.
- Cool for at least 10 minutes before slicing.
Notes
Don't thaw frozen blueberries before using - they create better texture and prevent excess moisture
Room temperature eggs mix better with melted butter
Can substitute with 1:1 gluten-free flour blend for gluten-free version
Pie tastes even better the next day as flavors meld together
Store covered at room temperature for 24 hours or refrigerate up to 5 days
Room temperature eggs mix better with melted butter
Can substitute with 1:1 gluten-free flour blend for gluten-free version
Pie tastes even better the next day as flavors meld together
Store covered at room temperature for 24 hours or refrigerate up to 5 days