Crustless Cranberry Pie

Let Me Tell You About This Pie (With, You Know, Zero Crust)

Okay, so the first time I made this crustless cranberry pie, I was standing in my kitchen in pajamas, hunting for something sweet but—being honest—too lazy to mess with rolling out dough. My aunt had given me this recipe ages ago scribbled on a sticky note stuck (half torn) inside a dog-eared cookbook. She claimed it was a “miracle” for cranberry haters and pie crust-fearers alike. Turns out: she was right! And, as an added bonus, I didn’t even need to clean flour off every single surface—a small but mighty victory in my book. By the way, the cat managed to try and taste the cranberries, which was a mistake for him but hilarious for the rest of us.

Here’s Why You’ll Actually Want to Make This (Not Just Promise You Will)

I whip this up when I need a dessert that looks (sorta) impressive but is basically foolproof. My family goes a bit wild for this, especially at Christmas; but honestly, I’ve made it in July too, because who says cranberries have to be a December thing? Sometimes the tartness of cranberries is what holds folks back, but I promise: after baking, they go sweet and jammy. Plus—no soggy bottoms! The biggest selling point for me is that it’s one bowl, one pie pan, and you’re done; (unless you get distracted, drop a bit on the floor and have to do an extra wipe, which happens more than I want to admit!).

Here’s What I Throw in (Plus Swaps)

• 2 cups fresh (or frozen) cranberries (If you’re out, a big handful of blueberries actually works in a pinch—and some people even sneak in chopped apples!)
• 1 cup sugar (I sometimes skimp to 3/4 cup when I’m feeling virtuous, but no one ever complains either way)
• 1 cup all-purpose flour (Self-raising flour? Give it a go, just skip the baking powder below)
• 1/2 cup unsalted butter, melted (My grandmother insisted on Land O’Lakes, but truthfully, store brand is fine)
• 2 large eggs (Once I used 3 small eggs because that’s what I had—worked just as well)
• 1 teaspoon vanilla extract (I’ve even used a splash of almond extract. Gave it a nice twist!)
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder (I forget this half the time, but when I remember, the pie gets puffier)

How I Pull This Together (Nothing Fancy, I Promise)

1. Preheat your oven to 350°F (about 175°C). Grease up a 9-inch pie dish. (A little cooking spray works; I once used butter and a paper towel, felt very professional that day.)
2. Scatter the cranberries across the bottom of the pie dish. It’ll look kind of barren—don’t worry. Sometimes I throw in a handful of chopped pecans or walnuts here if I’m feeling bougie.
3. In a bowl—which might also be the one you just pulled out the dishwasher and wiped dry if you’re like me—whisk together the eggs and sugar until they’re nice and frothy. Pour in melted butter and vanilla; whisk again.
4. Dump in the flour, salt, and baking powder. Stir gently to combine; don’t overthink it. (This is where I usually sneak a little taste—hey, no raw yeast so why not?)
5. Pour that batter over your cranberries. It won’t totally cover them and that is 100 percent fine. I used to fuss over this but meh, life’s too short.
6. Bake in the hot oven for 40 to 45 minutes. The top gets golden, and a toothpick poked in the center comes out without much gloop. If the edges get too brown, tent some foil over them. Or don’t—crispy edges are the chef’s share in my house.
7. Let it cool a bit before slicing. Or dive in hot and burn your tongue (not that I know from experience…)

Stuff I’ve Learned (Mostly The Hard Way)

• If you use frozen cranberries, don’t bother thawing them; just toss them in, or your batter gets weirdly pink and watery.
• Tried to make it “skinny” with margarine once, but it tasted oddly like disappointment. Butter is better (actually, I find coconut oil works too, just not my first pick).
• The pie sometimes cracks on top—looks rustic, tastes awesome. No worries.

If You Wanna Mix Things Up (or, How I Got It Wrong Once)

• Toss in orange zest if you want it bright and zingy (excellent with cranberries!)
• Blueberries or raspberries instead of cranberries? Definitely works. I once tried it with blackberries; not my favorite—too many seeds.
• A sprinkle of chocolate chips on top—delicious, but my kids declared it “weird” so, your call.

What You’ll Need (and If You Don’t Have It, Don’t Panic!)

• 1 standard 9-inch pie plate (but honestly, I’ve used an 8-inch cake tin and just baked it a bit longer)
• A whisk or big fork (last week my whisk was in the dish rack so I used a fork—did the trick)
• A medium mixing bowl (or, a large-ish salad bowl for us overmixers)

Saving Your Leftovers (But They Won’t Last…Trust Me)

Pop any leftover pie in the fridge, covered. Lasts for about 3 days, but honestly, in my house it never lasts past breakfast the next day. If you want, here’s a good little primer on leftover storage.

Serving It Up (And Our Odd Family Tradition)

My lot likes this pie still slightly warm with a big scoop of vanilla ice cream (drippy, melty). At Christmas my mum dusts it with icing sugar so it looks fancy. Once in awhile, I sneak a slice cold for breakfast with coffee—try it at your own risk. (Oh, and I saw a recipe online that called for whipped mascarpone, which sounds lush—Smitten Kitchen does a good version.)

Little Lessons I’ve Picked Up (So Maybe You Won’t Faceplant Like I Did)

• I once tried rushing the bake and took it out after 30 minutes—regretted it. Gooey is good, but not raw-in-the-middle good.
• Dusting with icing sugar when the pie is hot, it just melts away. Let it cool, even if patience isn’t your virtue.
• Melt the butter and let it cool a few minutes, or it scrambles the eggs. Ask me how I know.

Oh, You Have Questions? So Do I…

Can I use dried cranberries instead of fresh?

Sorta! I’d plump them up in hot water for a few minutes before using or the pie’s too chewy. But real cranberries are tangier.

Does this work gluten-free?

Actually, yes—if you use a good all-purpose GF blend. I’ve done it a couple times and no one noticed a thing.

Could you add nuts?

Oh absolutely. Walnuts, pecans—whatever’s rolling around in your cupboard. Toast them for extra win, if you can be bothered.

Can I double this for a crowd?

You could, but I’d say bake in two pans—otherwise it gets a bit mushy in the middle. On second thought, maybe two single batches is easier.

And, if you’re into food blogs and want another spin (plus drool-worthy photos): check out Buns In My Oven’s crustless cranberry pie. Just don’t blame me if you go down a rabbit hole of dessert browsing like I did last Sunday afternoon—oh, and I forgot to buy milk because I got too distracted by the pictures. Anyway, that’s the long and winding road to my favorite crustless cranberry pie recipe. Let me know if you try it, or if you fall in love with something else entirely—no judgement!

★★★★★ 4.20 from 179 ratings

Crustless Cranberry Pie

yield: 8 servings

prep: 10 mins

cook: 40 mins

total: 50 mins

A simple and delicious crustless cranberry pie, bursting with tart cranberries and a tender, cake-like texture. Perfect for a festive dessert or afternoon treat.

🖨️ Print Pin Recipe

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups fresh or frozen cranberries
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. 1
   Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with butter or nonstick spray.
2. 2
   Spread the cranberries evenly in the bottom of the prepared pie dish. Sprinkle with chopped nuts if using.
3. 3
   In a medium bowl, whisk together the flour, sugar, and salt. In a separate bowl, beat the eggs and add the melted butter and vanilla extract.
4. 4
   Combine the wet and dry ingredients, mixing until just blended. Pour the batter evenly over the cranberries in the pie dish.
5. 5
   Bake for 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. 6
   Allow to cool for at least 15 minutes before slicing. Serve warm or at room temperature.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260cal

Protein: 3 gg

Fat: 12 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!