Enjoy a slice of crustless blueberry pie with hints of lemon for dessert. It has a wonderful crispy sugared top and is perfect with a scoop of vanilla ice cream or whipped cream. This pie recipe is truly as easy as pie!
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Why You'll Love This Recipe
- Easier than using a homemade pie crust.
- Blueberries and lemons belong together.
- Crunchy sugared top is the best part!
Featured Ingredients
- 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 and Lemon Juice - Blueberries and lemon belong together.
- 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.
Step-By-Step Instructions
Step 1: Melt the butter and set aside to cool.
Step 2: In a medium bowl, crack in the eggs and beat them with a whisk.
Step 3: Once the melted 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 cool. Otherwise, it will scramble the eggs.
Step 4: Add the vanilla extract and 1 cup of sugar to the egg mixture. Whisk until combined.
Step 5: Next, zest the lemon with a micoplane. I love our microplane. It feels so fancy. If you don't have one yet, the side of a grater will work, too.
Step 6: Cut the zested lemon in half and juice it. Remove any seeds. Add the juice and zest to the batter.
Step 7: Add the flour and salt. Whisk until the flour is completely moistened.
Step 8: Add the fresh blueberries and fold them into the batter.
Step 9: Pour the batter into a prepared pie dish that has been greased with either nonstick cooking spray or softened butter.
Step 10: Top the pie with the extra ¼ cup of blueberries. Sprinkle with 2 tablespoons of sugar. It will create a crunchy top crust.
Step 11: Bake in a 350 degree F preheated oven for 40-45 minutes or until golden brown and a toothpick inserted comes out clean. Cool the pie on a wire rack before cutting for best results.
Tips and Tricks
Add less blueberries to the top if you want more crust versus fruit.
Serve a slice of pie with homemade whipped cream or vanilla ice cream, fresh blueberries, and additional lemon zest.
Make this pie for dessert on the Fourth of July or any summer celebration! The fresh berries are in season and the star of this pie.
Ingredient Swaps
- Gluten Free Flour - If you do not need to use gluten free flour, swap it out for all-purpose flour.
- Dairy Free 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.
- Berries - Use a combination of raspberries, blueberries, and blackberries for a beautiful berry trio. Keep the amount the same as the recipe.
Special Diet Variations
Gluten Free Crustless Pie: Use Bob's Red Mill 1-to-1 Flour
Lactose Free Crustless Pie: Use lactose free milk or unsweetened almond milk for the milk. Butter is naturally lower in lactose.
Low FODMAP Crustless Pie: Use gluten free flour, and lactose-free milk. Fresh blueberries and lemon juice are a great option for a low FODMAP. Leave off the additional sugar topping if concerned about the sugar content.
Reader Love
"Made this today with the all-purpose flour swap suggested and it was delish! The directions were easy to follow and it was so good that hubby had two servings!"
- Rachel
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Storing
Store: Cool the pie completely and cover it with plastic wrap.
Freeze: If you want to freeze a slice or two for later, place it in an airtight container and in the freezer for up to 4 months. Defrost completely and serve with a scoop of ice cream or whipped cream.
FAQs
Yes, but do not defrost the berries. Be aware that the blueberries may turn the pie purple-ish.
If you do not have a pie pan, swap it for a 9-inch cake pan or a 9x9-inch square baking dish.
Sure, raspberries would be delicious.
Additional Crustless Pie Recipes
Need more dessert recipes? Find an old favorite or something new!
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Crustless Blueberry Pie
Equipment
- 9-inch Pie Plate
Ingredients
- ½ cup butter salted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons white granulated sugar
- 2 teaspoons lemon zest
- 3 teaspoons lemon juice
- 1 cup flour or gluten free flour (Note 1)
- ¼ teaspoon salt
- 2 ¼ cups fresh blueberries (Note 2)
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in the microwave or in a small saucepan on the stovetop. Set aside to cool.
- In a medium bowl, crack in the eggs and beat them with a whisk.
- Once the butter is cooled, slowly drizzle the butter into the beaten eggs. Whisk the entire time. It is important to make sure the butter is cooled. Otherwise, it will scramble the eggs.
- Next, add the vanilla extract and white sugar to the egg mixture. Whisk.
- With a microplane, zest the lemon. Do not zest the white pith. It is bitter-tasting.
- After zesting, cut the lemon in half and juice it into a small bowl. Remove any seeds. Add the lemon zest and juice to the batter.
- Add the flour and salt. Whisk until the flour is completely moistened.
- Finally, 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 white sugar.
- Bake in a preheated 350 degree F oven for 40-45 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool the pie and slice it into eight servings. Top with ice cream or whipped cream. Sprinkle with extra lemon zest, and fresh blueberries.
Rachel says
Made this today with the all-purpose flour swap suggested and it was delish! The directions were easy to follow and it was so good that hubby had two servings!
Venessa says
Thank you for taking the time to comment! I love that your hubby had two servings. In my book that is a stamp of approval, two times!
-Venessa
Susan says
Ingredients say one cup plus two TB sugar, instructions say two cups of sugar? I’m going with one cup, but you may want to correct the recipe.
P.s. I love your recipes!!
Venessa Mandelkow says
Hi Susan- You are correct, only put in 1 cup of sugar. I have fixed my mistake. Thanks so much for letting me know! Makes my heart happy to hear you love my recipes! Please keep commenting to let me know which ones...and let me know if you find any other oopsies. 🙂 -Venessa