Want a blueberry pie without the hassle of rolling out a pie crust? Then this recipe is here to the rescue! Crazy Crust Blueberry Pie makes a pie without the fussy crust. A one-bowl batter can be whipped at lightning speed, cradling the blueberries for a perfect fruity dessert!
Whether you just came from a U-pick farm and have a box full of berries or the craving for pie settles into the kitchen, this Crazy Crust Blueberry Pie is a must. No cutting butter, chilling dough, rolling, or crimping in sight.
The recipe starts off with prepping the filling blueberries cooked down with sugar, cornstarch, and lemon juice to create a thick jammy consistency. While the filling is cooling, the “crust” is made. Well, more like a batter, but you get the idea! A simple lot of ingredients are whisked together to make something quite similar to a pancake batter.
Pour the batter into the pan, followed by the berry mixture in the center.
Everything bakes until it is golden around the edges. The trick to this pie is to let it cool down completely. The best thing to do is make it the day before you want to serve it. You can then cut it, heat the slices individually, and garnish it with whipped cream or ice cream.
Crazy Crust Pie is the perfect treat that highlights the glory of blueberries, encasing them in an easy-to-make and easy-to-devour crust.
While this crust doesn’t have the common notes of flakiness, it has a wonderful tenderness similar to a cobbler.
Waiting for the pie to cool might seem like a hassle, but it is worth it for sure! It makes for cleaner slices, so the blueberries don’t spill out of the pie.
It’s a hybrid between a pie and a cobbler, a cobbler that has an elegant and sliceable border. The blueberries don’t fully get absorbed into the batter, making for a nice ratio of berry to crust.
This is definitely a recipe to try as it encapsulates the glory of the ripe summer blueberry!
Crazy Crust Blueberry Pie
For the Filling:
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 1/2 cups blueberries
- 6 tablespoons water
- 1 tablespoon lemon juice
To Make the Crust:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup water
- 1 large egg, room temperature and lightly beaten
To make the Filling:
- Preheat oven to 375°F and spray a 9-inch deep pie pan (if you don’t have a deep pie pan, use an 8x8 baking dish) with baking spray, place onto a baking tray and set aside.
- In a saucepan over low heat, whisk cornstarch and sugar together. Add in blueberries, water, and lemon juice.
- Continue to stir until thickened, set aside.
To Make the Crust and Finish the Pie:
- In a large bowl combine flour, sugar, baking powder, and salt stirring to combine.
- Add in the butter, water, and egg, whisking to combine, it will be thin like a pancake batter.
- Pour the batter into the prepared pan.
- Carefully spoon the blueberry filling into the center of the poured batter.
- Bake the pie until golden and bubbly, about 30 to 40 minutes. Let the pie cool completely (preferably overnight) before slicing and serving. Serve with ice cream or whipped cream and enjoy!
Recipe adapted from The Kitchn.