Crustless Fresh Strawberry Pie

Crustless Fresh Strawberry Pie is a light, summery dessert that showcases the natural sweetness of ripe strawberries in a soft, cake-like base. With no pastry to roll out or chill, this easy, one-bowl recipe is a fantastic go-to for casual gatherings, cookouts, or a simple weeknight treat.

Why You’ll Love This Recipe

This pie delivers all the fruity satisfaction of traditional strawberry pie, without the hassle of making a crust. It’s quick to mix together, bakes up beautifully golden, and has a lovely custard-meets-cake texture that pairs perfectly with the fresh strawberries. Plus, it’s great for those looking for a low-fuss, lighter dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and halved
• Granulated sugar
• All-purpose flour
• Salt
• Large eggs
• Unsalted butter, melted
• Vanilla extract

Directions

this recipe

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or coat it with nonstick spray.
2. Prepare the strawberries
   Wash, hull, and slice the strawberries in half. Arrange them evenly across the bottom of the prepared pie dish.
3. Mix the batter
   In a mixing bowl, whisk together the sugar, flour, and salt. In another bowl, beat the eggs, then whisk in melted butter and vanilla. Combine the wet and dry ingredients and mix until smooth.
4. Assemble the pie
   Pour the batter evenly over the strawberries, ensuring they are mostly covered.
5. Bake
   Bake for 35–40 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
6. Cool and serve
   Let the pie cool for at least 15 minutes before slicing. Serve warm, at room temperature, or chilled. Top with whipped cream or vanilla ice cream if desired.

Servings and timing

• Servings: 8 slices
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: 50–55 minutes

Variations

• Mixed berries: Replace some of the strawberries with blueberries or raspberries.
• Lemon zest: Add 1 teaspoon of lemon zest to the batter for a bright citrus note.
• Almond flavor: Substitute almond extract for vanilla for a nuttier twist.
• Low-sugar version: Reduce the sugar slightly or use a sugar substitute suitable for baking.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm individual slices in the microwave for 15–20 seconds if desired, or serve cold.
• Freezing: Not recommended, as the texture may change upon thawing.

FAQs

Can I use frozen strawberries?

Fresh strawberries work best, but you can use frozen in a pinch. Thaw and drain them well before using to avoid excess moisture.

What is the texture of this pie like?

It has a soft, slightly custardy, cake-like texture—not firm like a traditional pie, but tender and moist.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend works well in place of all-purpose flour.

Is this pie overly sweet?

No, it has a balanced sweetness that complements the strawberries without being overpowering.

Can I make it dairy-free?

Yes, use a plant-based butter alternative or coconut oil in place of butter.

Should the eggs be at room temperature?

Room temperature eggs will mix more easily and help the batter bake evenly, but it’s not strictly necessary.

Can I make this pie ahead?

Yes! You can bake it the day before and refrigerate it. It’s delicious served cold or gently warmed.

Can I add a topping before baking?

You can sprinkle coarse sugar, sliced almonds, or oats on top before baking for added texture.

What type of pan works best?

A 9-inch pie dish or ceramic tart dish works great. You can also use an 8-inch square baking dish in a pinch.

Does this pie need to be refrigerated?

Yes, because of the eggs and moisture, store it in the fridge once cooled.

Conclusion

Crustless Fresh Strawberry Pie is the perfect way to celebrate sweet, seasonal strawberries with minimal effort. Light, simple, and bursting with fresh fruit flavor, this dessert is destined to become a favorite all spring and summer long. Serve it up with whipped cream or enjoy it as-is for a naturally delicious treat.

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