A Taste of Autumn: Blueberry Pie

Crispy layers of golden phyllo pastry filled with sweet, juicy blueberries make this homemade pie a lovely autumn dessert. Simple to prepare and delicious served with a cup of coffee or tea, it is perfect for cozy days at home.

Preparation time: 15 minutes
Baking time: 35–45 minutes
Servings: 6–8

Ingredients

• 400 g phyllo pastry sheets
• 300 g blueberries (fresh or frozen)
• 80–100 g sugar
• 1½ tablespoons cornstarch
• 1 packet vanilla sugar
• 80 ml vegetable oil or 80 g melted butter
• 1 tablespoon lemon juice
• Powdered sugar, for decoration (optional)

Instructions

1. Prepare the blueberry filling.

In a bowl, combine the blueberries, sugar, vanilla sugar, cornstarch, and lemon juice. Mix until the blueberries are evenly coated. If using frozen blueberries, you can add them without thawing.

2. Layer the phyllo pastry.

Lightly grease a baking tray with oil. Place one sheet of phyllo pastry in the tray and brush it with oil or melted butter. Add another sheet and brush it again.

3. Add the blueberry filling.

Spread a thin layer of the blueberry mixture over the pastry. Add another two sheets of phyllo, brushing each sheet with oil or melted butter, and spread another thin layer of filling. Continue layering the pastry and filling, adding the blueberry mixture every two or three sheets to help keep the pastry crispy.

4. Finish the pie.

Finish with two sheets of phyllo pastry, brushing the top with the remaining oil or melted butter.

Using a sharp knife, carefully cut the pie into squares before baking. This makes it easier to serve once baked.

5. Bake.

Preheat the oven to 180°C (350°F). Bake for 35–45 minutes, or until the top is golden brown and crispy.

6. Serve.

Allow the pie to cool for 10–15 minutes before serving. Dust with powdered sugar for a simple, elegant finish.

Tips for the Perfect Blueberry Phyllo Pie

• Keep the filling thin: Blueberries release juice during baking, so avoid using too much filling between the layers.
• Don’t skip the cornstarch: It helps thicken the blueberry juices and prevents the pastry from becoming too soggy.
• Brush the pastry evenly: Oil or melted butter helps the layers become golden and crispy.
• Let it cool before slicing: Resting the pie allows the filling to settle and makes serving easier.

Enjoy this sweet, crispy blueberry pie on a cozy autumn afternoon!