Blueberry Pie No Crust (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon cinnamon
02 -
1 cup all-purpose flour
03 -
1/4 teaspoon salt
04 -
1 cup plus 2 tablespoons sugar, kept separate
→ Wet Ingredients
05 -
2 large eggs
06 -
1/2 cup melted unsalted butter
07 -
1/2 to 1 teaspoon almond flavoring
08 -
1 teaspoon vanilla flavor extract
→ Fruit
09 -
2 1/4 cups of fresh blueberries, divided into portions
# Instructions:
01 -
Set your oven to 350°F to preheat. Coat a 9-inch round pie pan with non-stick spray.
02 -
In a big mixing bowl, toss together the flour, 1 cup of sugar, salt, and cinnamon until blended.
03 -
In another bowl, stir together eggs, melted butter, and both flavoring extracts until smooth.
04 -
Add the wet mixture to the dry mix and stir until combined. Gently mix in 2 cups of the blueberries.
05 -
Pour the batter into your pie dish. Scatter the leftover blueberries on top and sprinkle with the remaining sugar. Bake for 34-39 minutes or until it's firm and set.
# Notes:
01 -
This works best with fresh blueberries, hasn’t been tried with frozen ones.
02 -
If you like a softer middle, you can slightly underbake it.
03 -
You can leave this out at room temperature for as long as 5 days.