No-Crust Blueberry Pie (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon cinnamon
02 -
1/4 teaspoon salt
03 -
1 cup all-purpose flour
04 -
1 cup and 2 tablespoons granulated sugar, split up
→ Wet Ingredients
05 -
1 teaspoon vanilla extract
06 -
2 large eggs
07 -
1/2 to 1 teaspoon almond extract
08 -
1/2 cup butter, melted
→ Fruit
09 -
2 1/4 cups fresh blueberries, saved in two portions
# Instructions:
01 -
Heat the oven to 350°F. Coat a 9-inch round dish with some non-stick spray.
02 -
In a big bowl, blend the flour, cinnamon, salt, and 1 cup granulated sugar with a whisk.
03 -
In a separate bowl, stir together the butter, eggs, and flavor extracts until smooth.
04 -
Add the wet bowl to the dry bowl, stirring until it’s mixed well. Gently fold in 2 cups of blueberries.
05 -
Move batter to your prepared dish. Sprinkle the leftover blueberries on top and dust with some sugar. Bake for 34–39 minutes, or until it’s firm.
# Notes:
01 -
Works best with fresh blueberries. Frozen hasn’t been tried.
02 -
For a gooey center, bake slightly less.
03 -
Stays good for up to 5 days if kept at room temperature.