Crustless Blueberry Pie

Step 1

Preheat oven to 350F. Use the wrapper of the butter to grease a 9-inch round pie dish set aside.

Step 2

In a large bowl, add flour, ¾ cup of sugar, cinnamon, salt, and whisk to combine; set aside. In a medium bowl add the melted butter (I heated my butter in the microwave for about 45 seconds.) Wait for it to cool off before adding the eggs to avoid cooking them. Add the eggs, vanilla extract, and combine with a fork.

Step 3

Pour the wet mixture into the dry and stir to combine. Add 2 cups blueberries and stir to combine. (I used about 1 ¾ cups fresh berries and a ¼ cups frozen wild blueberries for tartness)

Step 4

Pour batter into a glass pie dish. Sprinkle 1/4 cup fresh blueberries over the top. Sprinkle 1 tablespoon sugar over the top. Bake for about 50 to 60 minutes, or until edges are slightly brown and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.

Step 5

Allow pie to cool before slicing and serving. Serve with whipped cream or vanilla ice cream. Pie will keep for up to 5 days.