Easy as pie - for real. Easy crustless blueberry pie is really easy as pie. It is also gluten free, low FODMAP and absolutely delicious! The juicy blueberries combined with a hint of lemon with the help of the zest and lemon juice create the easiest pie. Top a slice of crustless pie with a scoop of vanilla ice cream and hear the cheers from blueberry lovers everywhere. Skip the traditional blueberry pie and try this easy pie recipe.
Pie crusts have never been my favorite thing to make, roll, or eat. Perfect solution - make pies that are crustless! Even better when you are following a gluten free diet! Someday I may tackle finding the perfect gluten free crust, but for now, I will sing the praises of crustless pies everywhere. Bonus, this easy crustless blueberry pie is also low FODMAP!
- Butter - Everything is better with butter.
- Eggs - Help this pie rise and hold it all together.
- Vanilla Extract - Adds a little something in the background.
- Sugar - Bringing all the sweetness to the pie.
- Lemon Zest - Levels up the lemon flavor. Make sure you only zest the yellow part of the lemon rind. The white part is bitter and has absolutely no place in this pie.
- Lemon Juice - Brings even more lemon flavor.
- Gluten Free Flour - I love Bob’s Red Mill 1-to-1 flour in the blue bag.
- Salt - Helps balance all the flavors.
- Blueberries - Fresh juicy blueberries!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
Melt the butter and set aside to cool.
In a medium bowl, crack in the eggs and beat them with a whisk.
Once the melted butter is cooled, slowly drizzle the butter into the beaten eggs and whisk the entire time. It is important to make sure the butter is not hot. Otherwise, it will scramble the eggs.
Add the vanilla and sugar to the egg mixture. Whisk the sugar.
Next, zest the lemon with a microplane. I love our microplane. It feels so fancy. If you don’t have one yet, the side of a grater will work too. Once zested, cut the lemon in half and juice it. Remove any seeds and add the juice to the batter.
Add the flour and salt. Whisk until the flour is completely moistened.
Add the fresh blueberries and fold them into the batter.
Pour the batter into a prepared pie dish greased with nonstick cooking spray.
Top the pie with the extra ¼ cup of blueberries. Sprinkle the with 2 tablespoons of sugar. It will create a crunchy top crust. Bake in a 350 degree F preheated oven for 40-45 minutes or until golden brown. Cool the pie on a wire rack. Serve a slice of pie with a scoop of vanilla ice cream or whipped cream.
Crustless Pie Substitutions
- Flour - If you do not need to use gluten free flour, swap it out for all-purpose flour.
- Milk - If you need to use dairy free milk, swap it for your favorite dairy free milk. Our favorite is unsweetened almond milk.
- Butter - If you need a completely dairy free option, swap out the butter for coconut oil or dairy free butter option. I have not tried it, so report back if you do!
Crustless Pie Variations
- Triple Berry Pie - Use a combination of raspberries, blueberries, and blackberries for a beautiful berry trio.
- Topping Options - Skip the extra sugar on top and create a beautiful lemon glaze out of powdered sugar and lemon juice. An additional great option is homemade whipped cream.
Low FODMAP Notes
Blueberries - A great low FOMAP fruit! Monash FODMAP App has tested blueberries safe at 1 cup or 125 grams per meal.
Milk - If you cannot handle lactose, replace the milk with lactose-free milk or a dairy-free option like unsweetened almond milk.
Lemon - Low FODMAPers love lemons! Zest of a lemon, Monash FODMAP App has tested it safe for the entire lemon, and lemon juice safe at ½ cup per meal. Lemons for the low FODMAP win!
Storing Crustless Pie
Cool the pie completely and cover it with plastic wrap. If you want to freeze a slice or two for later, place it in an airtight container and the freezer for up to 4 months. Defrost completely and serve with a scoop of ice cream or whip cream.
Pies usually show up after a large holiday meal. I also think pies should show up in the summer months after a beautiful summer meal featuring the in-season blueberries. Need another fresh berry option? Try crustless strawberry pie! It is also a wonderful pie and another fabulous dessert option! Other blueberry recipes include blueberry muffins for a quick breakfast or blueberry syrup to top your Swedish pancakes. So many options!
Frozen blueberries will add additional moisture to this pie. To accommodate that, reduce the blueberries to one and a half cups, and do not add any fresh berries to the top. Also, note the pie may need additional baking time to allow for the frozen berries to cook. Frozen berries can vary in moisture content depending on how long they have been frozen, also how juicy they are. The recipe needs modifications to create a fabulous blueberry dessert still!
If you do not have a pie pan, swap it for a 9-inch cake pan or a 9x9-inch square baking dish. I highly recommend visiting a thrift store or estate sale to find pie pans. I have four in my cupboard. They seem to multiply all on their own. If you use a different-sized baking dish, cooking times may be different. For best results, monitor your crustless blueberry pie while it is in the oven.
Additional Crustless Pie Recipes
Easy Crustless Blueberry Pie
- Pie Plate
- ½ cup Butter
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup + 2 Tablespoons White Granulated Sugar
- 1 teaspoon Lemon Zest
- 1 teaspoon Lemon Juice
- 1 cup Gluten Free Flour
- ¼ teaspoon Salt
- 2 ¼ cup Fresh Blueberries
- Preheat the oven to 350 degrees F.
- Melt the butter and set aside to cool.
- In a medium bowl, crack in the eggs and beat them with a whisk.
- Once the butter is cooled a bit, slowly drizzle the butter into the beaten eggs and whisk the entire time. It is important to make sure the butter is a bit cooler. Otherwise, it will scramble the eggs.
- Add the vanilla and sugar to the egg mixture. Whisk the sugar.
- Next, zest the lemon with a microplane. Cut the lemon in half and juice it into a small bowl. Remove any seeds and add the juice.
- Add the flour and salt. Whisk until the flour is completely moistened.
- Add the fresh blueberries and fold them into the batter.
- Pour the batter into a greased pie plate. Top the pie with the extra ¼ cup of blueberries. Sprinkle the top with 2 tablespoons of sugar. Bake in a 350 degree F oven for 40-45 minutes or until golden brown.
- Cool the pie and slice it into eight servings. Top with ice cream or whipped cream. Sprinkle fresh blueberries or strawberries on the side.
- Blueberries - Monash University has tested blueberries safe at 1 cup or 125 grams per meal.
- Milk - If you cannot handle lactose, replace the milk with lactose-free milk or a dairy-free option like unsweetened almond milk.
- Lemon Zest - Monash University has tested it safe for the entire lemon.
- Lemon Juice - Safe at ½ cup per meal.