RECIPE: No Crust Blueberry Pie

RECIPE: No Crust Blueberry Pie


Recipe from Extension Agent Michelle Estrada


  • 2 cups plus 1/4 cup fresh blueberries, divided
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Extension Agent Michelle Estrada


  1. Preheat oven to 350F. Spray a 9-inch round pie dish with cooking spray; set aside.
  2. To a large bowl, add 1 cup sugar, flour, cinnamon, salt, and whisk to combine; set aside.
  3. In a separate bowl mix melted butter, eggs and extracts.
  4. Pour mixtures together and combine; do not overmix.
  5. Add 2 cups blueberries and stir.
  6. Pour mixture out into pie dish, smoothing the top with a spatula.
  7. Sprinkle 1/4 cup blueberries and 2 tablespoons of sugar over the top.
  8. Bake for about 40 minutes, or until edges are set and a toothpick inserted in the center comes out clean.
  9. Allow pie to cool before slicing and serving.

Nutrition Facts

  • Servings per Recipe: 8
  • Calories 294
  • Fat 12.5 g
  • Saturated Fat 7.4 g
  • Sodium 97 mg
  • Total Carbohydrates 44.2 g
  • Fiber 1.6 g
  • Protein 4.5 g

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Michelle Estrada is an extension agent, specializing in food and nutrition for North Carolina Cooperative Extension in Wayne County.