I perfected the easiest crustless blueberry pie, genuinely fuss free and naturally gluten free, and it’s now a staple in my Blueberry Desserts rotation.

Jump to Recipe

I never expected to fall for something this simple but here we are. My Crustless Blueberry Pie reads like a One Crust Blueberry Pie yet somehow it skips the drama, and still gives that pop you want from Blueberry Desserts.

With fresh or frozen blueberries and a whisper of vanilla extract the filling turns out bright and oddly elegant, guests always ask if I spent all day in the kitchen, theyre surprised when I say no. Its the kind of dessert that makes people curious, not because it’s fancy but because it shouldn’t work and somehow it does.

Ingredients

Print Recipe (No Advertisments)

Blueberries bring fiber and antioxidants, they’re sweet with a little tart pop
Sugar gives sweetness and body, pure carbs so you might wanna use less
Cornstarch thickens juices, mostly carbs, gluten free option, makes filling glossy
Eggs add protein and structure, make it custardy and it’s richer
Milk and cream give calcium and fat, create silky texture and richness
Lemon zest and juice add bright acidity, vitamin C and fresh lift
Butter adds buttery flavor and mouthfeel, boosts browning and smoothness
Vanilla rounds flavors, smells warm and sweet, tiny amount goes long way

Ingredient Quantities

4 cups fresh or frozen blueberries

2/3 cup granulated sugar, (135 g)

3 tbsp cornstarch (or arrowroot for gluten free)

1/4 teaspoon fine sea salt

3 large eggs

1/2 cup whole milk

1/2 cup heavy cream

1 teaspoon vanilla extract

zest of 1 lemon

1 tablespoon lemon juice

2 tablespoons unsalted butter

optional 1 tablespoon coarse sugar for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F (175C) and lightly butter a 9 inch pie dish with a bit of the unsalted butter, reserve the rest for dotting later.

2. If using fresh berries rinse and dry them, if frozen you can leave them frozen; in a large bowl toss 4 cups blueberries with 2/3 cup granulated sugar (135 g), 3 tbsp cornstarch or arrowroot for gluten free, 1/4 tsp fine sea salt and 1 tbsp lemon juice until evenly coated. Dont worry if some berries bleed a little.

3. Spread the blueberry mix in the prepared pie dish in an even layer. give it a gentle shake to level things out.

4. In a separate bowl whisk 3 large eggs until combined, then whisk in 1/2 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract and the zest of 1 lemon until smooth.

5. Pour the egg and cream mixture slowly over the berries, try to pour in the center so the liquid finds its way between the berries instead of making big bubbles.

6. Tear or cut the remaining unsalted butter into small pieces and dot them over the top of the pie so the butter melts into the filling as it bakes.

7. Sprinkle the optional 1 tbsp coarse sugar over the top if you want a little crunchy sparkle.

8. Bake on the middle rack for about 45 to 55 minutes, until the top is golden, juices are bubbling and the center is mostly set with a slight jiggle. If the top browns too fast tent loosely with foil after 30 minutes.

9. Let the pie cool on a rack for at least 2 hours so the filling fully sets, then chill if you like it cold. Serve plain or with whipped cream or ice cream, it’s great either way.

Equipment Needed

1. 9-inch pie dish (lightly buttered)
2. Large mixing bowl plus a medium bowl
3. Whisk
4. Measuring cups and measuring spoons
5. Rubber spatula or wooden spoon (for tossing and leveling)
6. Citrus zester or microplane
7. Sharp knife and small cutting board (for butter and lemon)
8. Oven mitts and a baking sheet (catch drips)
9. Cooling rack and a kitchen timer

Don’t forget a sheet of foil in case you need to tent the pie if it browns too fast.

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Yes. Use them frozen, toss straight from the bag with the sugar and cornstarch so they don’t bleed too much. You might need to bake a few minutes longer since frozen berries cool the filling down.

Q: My filling is runny after baking, what went wrong? A: Either it needs more baking time or the thickener was under-measured. Bake until the center only slightly jiggles, tent with foil and add 10 to 15 minutes if needed. Next time make sure you measure the cornstarch accurately and don’t over-thin the custard with extra milk.

Q: Can I make this dairy free or vegan? A: For dairy free, swap whole milk and cream with full-fat canned coconut milk and use a dairy free butter. For vegan you also need an egg substitute like a silken tofu blender-custard or commercial egg replacer, but texture will change and may be less custardy.

Q: How do I know when the pie is done? A: The edges should be set and slightly puffed, top lightly golden, and the center should jiggle just a bit when you shake the pan. It will continue to set as it cools, so avoid overbaking.

Q: How should I store leftovers and how long do they last? A: Cool to room temperature, cover, and refrigerate up to 3 to 4 days. Rewarm gently in a low oven or enjoy cold. Freezing whole is not ideal because texture changes, but you can freeze slices up to a month if wrapped well.

Q: Any quick tips to improve flavor or texture? A: Use lemon zest and a splash of lemon juice like the recipe says, that brightens the berries. Dot the top with the butter before baking and sprinkle coarse sugar if you want a tiny crunchy top. Also don’t overmix the eggs into the milk or you’ll get too many bubbles.

Crustless Blueberry Pie Recipe Substitutions and Variations

Sugar: swap the 2/3 cup granulated sugar for 2/3 cup coconut sugar, use 1 to 1. Keeps sweetness and texture, gives a warm caramel note.
Cornstarch: replace the 3 tbsp cornstarch with 3 tbsp tapioca starch, same measure. Gives a glossy, slightly chewier set, works well with berries.
Eggs: instead of 3 large eggs use 3/4 cup silken tofu, blended smooth for a creamy custard texture; or make 3 flax eggs by mixing 3 tbsp ground flax with 9 tbsp water, let sit 5 minutes, for a vegan binder.
Milk and heavy cream: swap the 1/2 cup milk plus 1/2 cup heavy cream for 1 cup full fat canned coconut milk for richness and dairy free, or do 1/2 cup canned coconut milk plus 1/2 cup oat milk to keep it milder, expect a slight coconut note.

Pro Tips

– If you use frozen berries, keep em frozen till you toss them with the sugar and starch, that helps them hold shape and keeps the filling from getting too watery. Also spread them in the dish and give the pan a little shake so they sit evenly, otherwise you get weird pockets of custard.

– For the creamiest, lump free custard, whisk everything smooth then push it through a fine sieve before pouring. Pour slowly over the back of a spoon or into the center so the liquid slips between berries instead of trapping big air bubbles.

– To avoid a too-dark top and an undercooked middle, bake on the middle rack with a preheated baking sheet under the pie for more even heat, rotate once halfway, and tent loosely with foil if it browns fast. If you want a foolproof doneness check use an instant-read thermometer, aim for about 175 to 180 F in the center.

– Let the pie cool completely, then chill at least a few hours or overnight for the cleanest slices and best flavor. If you want it firmer next time, add an extra tablespoon of cornstarch; for a softer, custardier bite cut that tablespoon back.

Crustless Blueberry Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected the easiest crustless blueberry pie, genuinely fuss free and naturally gluten free, and it’s now a staple in my Blueberry Desserts rotation.

Servings

servings

Calories

321

kcal

Equipment: 1. 9-inch pie dish (lightly buttered)
2. Large mixing bowl plus a medium bowl
3. Whisk
4. Measuring cups and measuring spoons
5. Rubber spatula or wooden spoon (for tossing and leveling)
6. Citrus zester or microplane
7. Sharp knife and small cutting board (for butter and lemon)
8. Oven mitts and a baking sheet (catch drips)
9. Cooling rack and a kitchen timer

Don’t forget a sheet of foil in case you need to tent the pie if it browns too fast.

Ingredients

4 cups fresh or frozen blueberries
2/3 cup granulated sugar, (135 g)
3 tbsp cornstarch (or arrowroot for gluten free)
1/4 teaspoon fine sea salt
3 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons unsalted butter
optional 1 tablespoon coarse sugar for sprinkling

Directions

Preheat oven to 350F (175C) and lightly butter a 9 inch pie dish with a bit of the unsalted butter, reserve the rest for dotting later.
If using fresh berries rinse and dry them, if frozen you can leave them frozen; in a large bowl toss 4 cups blueberries with 2/3 cup granulated sugar (135 g), 3 tbsp cornstarch or arrowroot for gluten free, 1/4 tsp fine sea salt and 1 tbsp lemon juice until evenly coated. Dont worry if some berries bleed a little.
Spread the blueberry mix in the prepared pie dish in an even layer. give it a gentle shake to level things out.
In a separate bowl whisk 3 large eggs until combined, then whisk in 1/2 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract and the zest of 1 lemon until smooth.
Pour the egg and cream mixture slowly over the berries, try to pour in the center so the liquid finds its way between the berries instead of making big bubbles.
Tear or cut the remaining unsalted butter into small pieces and dot them over the top of the pie so the butter melts into the filling as it bakes.
Sprinkle the optional 1 tbsp coarse sugar over the top if you want a little crunchy sparkle.
Bake on the middle rack for about 45 to 55 minutes, until the top is golden, juices are bubbling and the center is mostly set with a slight jiggle. If the top browns too fast tent loosely with foil after 30 minutes.
Let the pie cool on a rack for at least 2 hours so the filling fully sets, then chill if you like it cold. Serve plain or with whipped cream or ice cream, it's great either way.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.