Crazy Crust Blueberry Pie

This Crazy Crust Blueberry Pie is a delicious twist on a classic dessert. Instead of a traditional pie crust, a simple, thin batter is poured into the pan, and the blueberry filling is nestled in the center. As it bakes, the “crazy crust” forms a tender, cake-like base and a light, airy top, creating a wonderfully unique texture and a fresh, fruity flavor.

Crazy Crust Blueberry Pie

Ingredients:

Step-By-Step Instructions:

To Make the Filling:

1. Prep Oven & Pan: Preheat your oven to 375°F (190°C). Spray a 9-inch deep pie pan (or an 8×8-inch baking dish) with baking spray. Place the pan on a baking tray to catch any potential spills and set it aside.
2. Cook the Filling: In a saucepan over low heat, whisk the 2 tablespoons cornstarch and ½ cup granulated sugar together. Add the 1 ½ cups blueberries, 6 tablespoons water, and 1 tablespoon lemon juice. Continue to stir the mixture until it has thickened. Remove from the heat and set the filling aside to cool slightly.

To Make the Crust and Finish the Pie:

1. Make the Batter: In a large bowl, whisk together the 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Add the ½ cup melted and cooled butter, ¾ cup water, and 1 lightly beaten large egg. Whisk until the batter is smooth and well combined. The consistency will be thin, similar to a pancake batter.
2. Assemble the Pie: Pour the batter into the prepared pie pan. Carefully spoon the blueberry filling into the center of the poured batter. Do not spread the filling; let it sink into the batter on its own.
3. Bake, Cool & Serve: Bake the pie for 30 to 40 minutes, or until the crust is golden and the filling is bubbly. Let the pie cool completely before slicing and serving. For the cleanest slices and best texture, it is best to let it cool overnight. Serve with a scoop of ice cream or a dollop of whipped cream and enjoy!