Description
A quick and easy crustless blueberry pie with a creamy custard base and fresh blueberries, perfect for summer desserts. This pie is indulgent yet simple, requiring no crust and minimal fuss.
Ingredients
- 2 cups (300g) fresh blueberries (frozen works too, thawed and drained)
- 3 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) all-purpose flour (or almond flour for gluten-free)
- 1 cup (240ml) whole milk (2% milk works too)
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: zest of 1 lemon
- Optional: cinnamon or cardamom (1 teaspoon)
- Optional: chopped toasted almonds or pecans for topping
Instructions
- Preheat your oven to 350°F (175°C) and set the rack in the middle position.
- Rinse 2 cups of fresh blueberries and pat dry gently. Toss with 1 teaspoon of flour to prevent sinking during baking.
- In a large bowl, whisk together 3 large eggs, 3/4 cup granulated sugar, 1/4 cup flour, and a pinch of salt until smooth and slightly thickened.
- Slowly whisk in 1 cup milk, 1/2 cup heavy cream, and 1 teaspoon vanilla extract. Add lemon zest if using.
- Lightly fold the floured blueberries into the custard mixture with a rubber spatula, being gentle to avoid crushing the berries.
- Pour the mixture into a greased 9-inch pie dish and gently shake to level the batter.
- Bake for 40-45 minutes until the pie puffs slightly, edges are set and lightly golden, and the center jiggles slightly.
- Cool completely on a wire rack, then chill for at least 2 hours before serving.
- Serve chilled or at room temperature with whipped cream or vanilla ice cream.
Notes
Use room temperature eggs and dairy to prevent curdling. Toss blueberries in flour to keep them suspended in custard. Watch oven temperature and tent with foil if edges brown too fast. Cool completely before slicing for best texture. For dairy-free, substitute milk and cream with almond/oat milk and coconut cream. For gluten-free, substitute flour with almond or gluten-free flour blend. Baking in ramekins reduces bake time to about 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 200
- Sugar: 18
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 2
- Protein: 6
Keywords: blueberry pie, crustless pie, summer dessert, creamy pie, easy dessert, gluten-free option, berry dessert