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No-Crust Blueberry Pie with Crumble Topping: A Burst of Summer

My grandmother, bless her heart, wasn’t much of a baker. Her pies were…rustic. But every summer, she’d attempt a blueberry pie, and the sheer love baked into each slightly lopsided slice made it taste like heaven. The crust was always a bit of a struggle for her, so I can’t help but think she would have absolutely adored this no-crust version. It captures all the summery joy of those imperfect, unforgettable pies, without any of the crust-induced stress.

Recipe Overview

Here’s a quick rundown of what you need to know:

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
Servings: 8
Yield: 1 pie
Dietary Type: Gluten-Free (if using gluten-free flour)

Ingredients

Here’s what you’ll need to create this delightful pie:

Pie:

½ cup all-purpose flour (or gluten-free blend)
⅓ cup granulated sugar
¼ teaspoon baking powder
¼ teaspoon salt
2 large eggs
½ cup milk
½ cup vanilla Greek yogurt (regular yogurt can be substituted)
1 teaspoon vanilla extract
¼ teaspoon almond extract
12 ounces blueberries (fresh berries preferred, or thaw frozen; raspberries, blackberries, or similar can be used)

Topping (optional):

¾ cup graham cracker, finely crushed (about 5 crackers)
⅛ cup granulated sugar
2 tablespoons butter
½ teaspoon cinnamon

Equipment Needed

9-inch pie pan (glass preferred)
Medium bowl
Large bowl
Whisk
Microwave-safe bowl
Measuring cups and spoons

Instructions

Now, let’s get baking! Follow these simple steps to create your own no-crust blueberry masterpiece:

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan with non-stick cooking spray. Glass pie pans tend to bake more evenly.
In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Make sure everything is evenly distributed.
In a large bowl, whisk together the wet ingredients: eggs, milk, yogurt, vanilla extract, and almond extract. The almond extract adds a subtle, delightful depth of flavor, but you can omit it if you prefer a pure vanilla taste.
Gradually add the flour mixture to the wet mixture, whisking to combine. Continue whisking until the mixture is smooth and free of any lumps. A few small lumps are okay, but avoid over-mixing.
Gently add the blueberries to the batter and stir to coat them evenly. Be careful not to crush the berries. If using frozen blueberries, make sure they are thawed and drained well to prevent a soggy pie.
Pour the blueberry batter into the prepared pie pan. Spread the berries evenly across the bottom.
Bake the pie in the preheated oven for 30-40 minutes at 350°F (175°C). If you plan to add the optional topping, remove the pie from the oven after 20 minutes.
(Optional topping) While the pie is baking (or during the initial 20 minutes), prepare the crumble topping. Finely crush the graham crackers in a bowl. You can use a food processor for this, or simply place the crackers in a zip-top bag and crush them with a rolling pin.
Add the sugar and cinnamon to the crushed graham crackers and mix well.
Melt the butter in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until melted.
Slowly pour the melted butter over the graham cracker mixture while stirring. The butter should coat the entire mixture, causing it to clump together. You may need a little more or less butter depending on the graham cracker crumbs.
(Optional topping) After the pie has baked for 20 minutes, remove it from the oven and evenly distribute the graham cracker mixture over the top.
Increase the oven temperature to 375°F (190°C) to help brown the topping.
Put the pie back in the oven and bake for the remaining 10-20 minutes, or until a knife inserted into the center of the pie comes out fairly clean, except for the juices from the berries. The topping should be golden brown and the filling should be set.
Let the pie cool completely before serving. This allows the filling to set properly.

Expert Tips & Tricks

Berry Boost: For an even more intense blueberry flavor, consider adding a teaspoon of blueberry jam or preserves to the batter.
Citrus Zest: A little lemon or orange zest in the batter brightens the flavors and adds a lovely aromatic touch.
Yogurt Swap: Experiment with different flavors of Greek yogurt, such as lemon or honey, to customize the flavor profile.
Check for Doneness: To be sure the pie is cooked through, gently shake the pie plate. The filling should be mostly set and not overly jiggly.
Prevent Burning: If the topping starts to brown too quickly, tent the pie with foil for the last few minutes of baking.

Serving & Storage Suggestions

This no-crust blueberry pie is delicious served warm or cold. A scoop of vanilla ice cream or a dollop of whipped cream complements the sweet and tart flavors perfectly.

Storage: Store leftover pie in the refrigerator, covered, for up to 3 days.
Freezing: You can freeze the baked pie for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
Reheating: To reheat, warm individual slices in the microwave or bake the entire pie in a preheated oven at 350°F (175°C) until heated through.

Nutritional Information

Here’s an estimate of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	220 kcal	11%
Total Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	65mg	22%
Sodium	150mg	6%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	18g	–
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour. Make sure to check that your baking powder is also gluten-free.
Dairy-Free: Substitute the milk and yogurt with plant-based alternatives like almond milk, soy milk, or coconut yogurt. Use a dairy-free butter substitute for the topping.
Berry Mix: Use a combination of blueberries, raspberries, and blackberries for a mixed berry pie.
Stone Fruit Pie: Swap the blueberries for diced peaches, plums, or nectarines for a delicious stone fruit variation.
No Topping: Omit the crumble topping altogether for a lighter, even healthier pie.

FAQs (Frequently Asked Questions)

Q: Can I use frozen blueberries without thawing them first?

A: It’s best to thaw frozen blueberries and drain any excess liquid before adding them to the batter. This will prevent the pie from becoming too watery.

Q: How do I prevent the bottom of the pie from being soggy?

A: Using a glass pie dish and ensuring the oven is fully preheated can help prevent a soggy bottom. Also, don’t overfill the pie dish.

Q: Can I make this pie ahead of time?

A: Yes, you can bake the pie a day ahead of time and store it in the refrigerator. However, the crumble topping might soften slightly overnight.

Q: What if I don’t have graham crackers for the topping?

A: You can substitute the graham crackers with other crushed cookies, such as shortbread or digestive biscuits, or use a simple mixture of flour, oats, butter, and sugar.

Q: Can I use a different sweetener instead of granulated sugar?

A: Yes, you can use other sweeteners like coconut sugar, maple syrup, or honey. Keep in mind that this might slightly alter the flavor and texture of the pie.

Final Thoughts

This no-crust blueberry pie is a celebration of simple, wholesome ingredients and effortless baking. It’s a perfect dessert for any occasion, from casual summer gatherings to cozy weeknight dinners. So, go ahead, gather your ingredients, and bake up a slice of sunshine! I encourage you to experiment with different variations and share your creations with loved ones. And don’t forget to let me know how it turns out – I’d love to hear your feedback! Pair this delightful pie with a light and crisp white wine or a refreshing glass of iced tea for the ultimate summer treat. Enjoy!

No Crust Blueberry Pie With Crumble Topping Recipe