Crazy Crust Blueberry Pie

Crazy Crust Blueberry Pie
This unique take on a traditional blueberry pie skips the classic pastry crust. Instead, a thin batter is poured directly into the baking dish, and the fruity filling is added in the center. While it bakes, the batter transforms—forming a soft, cake-like base and a delicately crisp top. The result is a fresh and flavorful dessert with an irresistible texture.

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Ingredients:

For the Filling:

Ingredient	Amount
Cornstarch	2 tablespoons
Granulated sugar	½ cup
Fresh blueberries	1 ½ cups
Water	6 tablespoons
Lemon juice	1 tablespoon

For the Crazy Crust:

Ingredient	Amount
All-purpose flour	1 cup
Granulated sugar	2 tablespoons
Baking powder	1 teaspoon
Salt	½ teaspoon
Unsalted butter (melted and cooled)	½ cup
Water	¾ cup
Large egg (beaten, room temp)	1

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Instructions:

1. Prepare the Filling:

• Preheat oven to 375°F (190°C). Lightly grease a 9-inch deep-dish pie plate (or an 8×8-inch baking dish) with baking spray. Place the dish on a baking sheet to catch any drips.
• In a saucepan over low heat, whisk together the cornstarch and sugar. Add the blueberries, water, and lemon juice. Stir constantly until the mixture thickens. Remove from heat and let it cool slightly.

2. Make the Batter:

• In a mixing bowl, combine the flour, sugar, baking powder, and salt.
• Pour in the melted butter, water, and beaten egg. Whisk until the batter is smooth; it should be thin, like pancake batter.

3. Assemble the Pie:

• Pour the batter into the prepared dish.
• Gently spoon the blueberry filling into the center—don’t stir or spread it; it will settle naturally during baking.

4. Bake & Cool:

• Bake for 30–40 minutes, or until the crust turns golden brown and the filling is bubbling.
• Allow the pie to cool completely before cutting. For best results and clean slices, let it rest overnight.
• Serve as-is or with ice cream or whipped cream on top.