Crustless Strawberry Pie

Crustless Strawberry Pie: A Sweet Slice of Heaven

Let’s be real, sometimes you just don’t need the fuss of a crust to enjoy a dreamy, fresh pie. This Crustless Strawberry Pie is all about keeping things simple and letting those sweet, juicy strawberries take center stage. It’s light, refreshing, and full of that natural strawberry goodness we all love. The texture is silky, almost like a custard, but with the bright pop of fresh fruit in every bite. It’s the perfect dessert when you want something that feels a little indulgent but still light and totally guilt-free. Plus, without the crust, it’s gluten-free, which is a bonus if you’re looking for something a little healthier but still totally satisfying!

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Crustless Strawberry Pie

Author: Rosvitha

Ingredients

• 1 cup + 2 tablespoons granulated sugar divided
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup unsalted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract or adjust to taste
• ½ to 1 teaspoon almond extract to your preference
• 2 cups + ¼ cup strawberries

Instructions

• Preheat your oven to 350°F. Generously coat a 9-inch round pie dish with cooking spray; set aside. If you’re using a glass pie dish, note that the baking time may vary compared to metal ones.
• In a large bowl, whisk together 1 cup of sugar, flour, and salt until well combined. Set this aside for later.
• In a microwave-safe bowl, melt the butter by heating it on high for about 45 seconds. Let it cool for a moment before adding the eggs to prevent them from cooking.
• Whisk in the eggs and extracts until everything is fully incorporated.
• Pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined—don’t overmix.
• Gently fold in 2 cups of strawberries; the batter will be quite thick.
• Spread the mixture into your prepared pie dish, smoothing the top with a spatula.
• Sprinkle the remaining 1/4 cup of strawberries over the top, pressing them lightly into the batter.
• Evenly sprinkle 2 tablespoons of sugar over the top, then bake for about 34 to 39 minutes. The edges should be set, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If you prefer a gooier center, aim for the shorter bake time (around 35 minutes). Since baking times can vary depending on your oven, climate, and the strawberries, keep an eye on your pie instead of relying strictly on the clock.
• Let the pie cool in the dish on a wire rack before slicing and serving. You can optionally top it with whipped cream or ice cream. This pie will stay fresh for up to 5 days if stored in an airtight container at room temperature.