Crazy Crust Berry Pie

Crazy Crust Berry Pie – this easy berry pie recipe has a crazy crust that creates itself in the oven. It’s a cross between a pie and a cobbler! If you don’t like crust (or think you can’t make it) but want to make pie, THIS is the pie for you.

Crazy Crust Berry Pie - this EASY pie recipe makes its own crust! It's a cross between a cobbler and a pie and it's perfect for people who aren't crazy about crust.

This pie came about by accident. Want to hear the story? Great! (Um, if you said no, scroll down, ha!)

I have a trademark for my blog name, Crazy for Crust. That means that no one else can use it in the U.S. Part of the deal of the trademark is that I have to be on top of when someone uses it or else I can lose my rights to the name. Anyway, long story short, that means that I routinely google Crazy for Crust to see if anything comes up that’s not stuff about me or this blog.

I was doing this last week when something called “Crazy Crust” kept coming up. Intrigued, I clicked over and found that there is such a thing as a Crazy Crust Pie. It’s a pie that has a batter crust that forms while it’s baking. No rolling, no pressing into the pan: you pour the batter in, add the filling, and as it bakes the filling takes up the center and the crust forms around the edges.


Crazy for Crust needed a Crazy Crust Pie…so this is my version.

Crazy Crust Berry Pie - the easy pie recipe that makes a crust in the oven!

I tried a few times before I settled on this recipe. The crust is a mixture that’s almost like a pancake batter. It’s made of flour, an egg, sugar, water, butter, and baking powder. It’s as easy as mixing it up and pouring it into the pan. Once it’s baked it’s not too sweet and perfect with a nice sweet pie filling. This pie is almost like an upside down cobbler.

Most of the recipes that came up when I was researching were either apple (from scratch) or used pie filling. I love apple pie, in fact I have two versions, plus a slab pie, on this site, so I’m pretty appled-out at this point. I decided to go with berry, because that’s my dad’s favorite (and I can freeze this pie for Thanksgiving!)

This time of years fresh berries are meh, so frozen berries are where it’s at.

Oregon Berries

Aren’t those berries gorgeous? They’re defrosted Oregon Berries that I used for this pie. Specifically, they’re marionberries, which are an Oregon Marion Blackberry. You can use any berries you like in this pie. Blackberries, raspberries, blueberries, your choice. If you’re like me and love using frozen fruit in your pies, check for Oregon Berries next time you’re shopping. They have a single growing season, are picked at the peak of freshness and frozen within 24 hours, and are available year round. Plus, frozen berries are often much more economical to portion out for baking.

If you’re using frozen berries in this pie, it’s important to defrost them well. I like to let them sit out for an hour or so, until their thawed, and then I drain them very well. You don’t want extra water in your pie. Once you mix the berries with some sugar, cornstarch, and cinnamon, you add them to the top of the batter in the pie plate and bake it. The berries sink down and get thick and form a pie in the center, with a crust around the edge.

It’s Crazy Crust pie, yo’. I’ll be serving this with whipped cream and LOTS of ice cream.

Crazy Crust Berry Pie - this EASY pie recipe makes its own crust! It's a cross between a cobbler and a pie and it's perfect for people who aren't crazy about crust.

Gah, it’s so pretty too!

Did you make this recipe?

Crazy Crust Berry Pie

Crazy Crust Berry Pie – this easy berry pie recipe has a crazy crust that creates itself in the oven. It’s a cross between a pie and a cobbler!


For the crust:

  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup all purpose flour
  • 3/4 cup water

For the filling:

  • 3 cups frozen berries (any kind), thawed and drained well (fresh is fine too)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • Whipped cream or ice cream, for serving, optional


Preheat oven to 375°F. Spray a 9.5-inch pie plate with nonstick cooking spray. (You can probably use a 9-inch but don’t go any smaller.)

Make the crust: beat butter until smooth with a hand mixer in a large bowl. Mix in the sugar, egg, salt, and baking powder. Add the water and flour and mix until smooth.

Make the filling: sprinkle sugar, cinnamon, and cornstarch over berries, gently toss to coat.

Pour crust batter into pie plate, then place the berries in the center. Try to get the berries in a single layer, but leave a 1-inch border to form the edge of the “crust”. Bake for 45-55 minutes or until golden brown and a toothpick comes out dry from the edges. The center will still be somewhat wet looking because of the berries. Cool completely before slicing and serving. Serve with whipped cream or ice cream if desired.

Store tightly covered in the refrigerator for up to 3 days.

Adapted and inspired from an old Pillsbury newspaper clipping.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Check out all of my pie crust recipes for even more inspiration!

Find more recipes, tips, and information about Oregon Berries online: FacebookTwitterPinterest

Slow Cooker Berry Crumble

Crockpot Berry Crumble (8 of 10)w

Cinnamon Roll Cobbler

Easy Cinnamon Roll Cobbler (2 of 8)

Lattice Topped Blackberry Pie

Lattice Blackberry Pie (6 of 7)

This post was sponsored by Oregon Berries. All opinions are 100% my own.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. The name for your pie is just perfect! Maybe you need to trademark it too. 🙂

  2. This recipe looks delicious, however, I cannot find the button that will allow me to print it. How can I print this recipe? Thanks so much.
    Barbara Mintzer

  3. Now for sure for SEO purposes, you will always be the one and only Crazy (For) Crust in any variation of the search! I am impressed you actually google your blog name and make sure nothing fishy is going on. This crust…super cool!

  4. This pie looks incredible! I love this crust- super unique 🙂

  5. Woah! I’m all for a traditional flaky dough — but I’m SO loving that I don’t have to roll this. I too have no shame in using frozen berries. They are super convenient and versatile. Speaking of versatile — I can’t wait to discover all the ways to have fun with this crust.

  6. Yum, love the preview for next week. Can’t wait.

  7. You are doing the Steve Jobs thing again – creating something we didn’t know we needed.  This pie is calling my name, since marionberries are my absolute favorite.  It looks sooooooo good!

  8. I love this easy crust, and the pie looks delicious!

  9. I love the simplicity, yet it looks SO festive! Cant wait to try it while the boys are home from college. :o)

  10. When I was a newlywed, 44 years ago, I was intimated about making a pie because of the crust. Bisquick had a lot of recipes for what they called, “Impossible Pies.” Many were sweet pies made with fruit, but some were savory quiche style concoctions. They were easy, tasty and very similar to your recipe. I will definitely be trying it.

  11. I would like to know if I could use canned cherry pie filling with this crust. I can’t  make regular pie crust any longer and this would be a perfect way to satisfy my craving for some cherry pie.

  12. Thank you for your answer.  I’ll be making this in the morning.

  13. I have to tell you I made this pie on Sunday for a church pie auction and it sold with the highest bid of the auction at $105- all on looks!!
    Thankfully they ate it that night and told me they loved it!! Whew! So, this pie is worth at least that much 🙂 Thanks for the great recipe- this is a keeper!

  14. Never saw this site before. I love it. This pie looks incredible and I just came home from the store with 2 containers of blackberries so it must be fate…meant to be! Can hardly wait.

  15. I just made this. It turned out terrible. Way to brown. Baked 45 min. Going in the garbage.

Leave a Comment »