I made this Delish Crustless Blueberry Pie because I like dessert that doesn’t require me to pretend I own a rolling pin. It’s basically all the jammy blueberry goodness of a pie without the flaky crust drama, which means fewer ways to mess it up and more ways to blame the oven. It’s sweet but not syrup-soup sweet, looks fancy-ish, and travels well to brunches where you want people to think you’re skilled but also approachable enough to bring something easy.

Once, I set this pie on the counter and proudly announced it to my husband like I’d just solved world peace. He poked it, declared it “solid enough,” and then attempted to slice it with a spatula because he couldn’t find a knife. The slices looked like abstract art. Our youngest decided the blueberries were a new kind of paint and left tiny blue fingerprints on every surface possible. I told myself it added character. The pie survived; our dignity, not so much. But hey — more crumbs to sweep, more memories to mock.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍨

MORE OF OUR FAVORITE…

Why You’ll Love This Delish Crustless Blueberry Pie

– It’s all blueberry, no crust shame. Less dough = less weeping into a rolling pin.
– Hands-off texture: set it, forget it (until the undeniable smell drags you back to the kitchen).
– Great for people who like pie but hate being judged by their lumpy crust edges.
– Fits in more ovens, more breakfasts, and more “I’ll bring dessert” last-minute invites.

Time-Saving Hacks

– Use frozen blueberries when the fresh ones are busy being expensive and dramatic. Toss them straight in — no thawing performance required.
– Swap a whisk for a fork and call it rustic. Yes, you’ll have more clumps, but no one’s measuring your life choices.
– Bake in a shallow dish to cut baking time (and to feel slightly like a rebel). Fewer minutes = fewer dishes if you time it right.

Serving Ideas

– Serve with a scoop of vanilla ice cream if you want applause. Serve without if you’re trying to be responsible.
– Add a drizzle of lemon curd for people who think acidity equals sophistication. They’re right, actually.
– Put it on a plate and eat it standing over the sink if someone asked, “Can you just watch the kids for a minute?” Serve with wine if the kids drove you nuts. Simple is perfectly acceptable too—this pie already does the heavy lifting.

What to Serve It With

– Coffee: for the adults pretending they needed the caffeine to help with cleanup.
– Sparkling water with a lemon twist: for the person who wants to seem healthy.
– Thick Greek yogurt: adds a tangy balance and makes you feel vaguely virtuous.

Tips & Mistakes

– Don’t overcrowd the pan. The blueberries need room to be dramatic and bubble, not suffocate into a soggy mess.
– If the top is browning too fast, tent with foil. Yes, it looks like you gave up on aesthetics, but burnt sugar is a mood killer.
– Too watery? Next time, dust berries with a little cornstarch before baking to help the filling set.
– Overbaked centers happen when you confuse “wobbly” with “raw.” Aim for slightly wobbly in the middle; it firms as it cools.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add a handful of lemon zest for brightness.
– Stir in a spoonful of almond extract for mysterious bakery vibes.
– Fold in a few raspberries or blackberries if you like drama in your berry relationships.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!