6-Ingredient Savory Strawberry Pie – Easy Dessert Recipe
Packed with luscious, sweet berries on top and baked in a flaky, buttery, golden-brown pie crust, my homemade strawberry pie is better and easier than ever! It is super versatile and can be made with cottage cheese for the non-sweet version or different berries as the dessert! It may be made with frozen or fresh berries, and it has a refreshing tart and sweetness! A very fulfilling and stunning berry pie, perfect for any celebration!
Why You’ll Love This Recipe
- Made with only 6 simple ingredients you probably already have in your pantry!
- You can change the filling to incorporate berries that YOU like.
- There’s no need for kneading because we’re using homemade phyllo dough which is so much better than the store-bought! You can also use the store-bought if you prefer.
- A visually appealing, no-standard pie that is very fun (and easy!) to make and that everyone will be amazed!
- No need for oil since it can be easily replaced with homemade applesauce!
- This recipe yields the flakiest buttery pie crust and the juiciest mixed berry pie you’ve ever tasted!
Ingredients You Need
- Phyllo Dough – Phyllo sheets are the heart of this dish! You can use store-bought ones, or even better homemade ones (the healthier ones – made with whole wheat, spelt flour, or the ones made with regular white flour).
- Berries – Use whatever sort you like, or make a mix of a few. I used only diced strawberries.
- Eggs – You’ll need 2 medium eggs at room temperature.
- Yogurt – You’ll need only 200 milliliters of plain, low-fat yogurt which will provide a slight tanginess and a light, fluffy texture to the pie.
- Oil – Here’s the good news! You don’t have to strictly use oil if you don’t have it or you seek the alternative! Seek the substitutes like melted butter or homemade unsweetened applesauce! Those are very popular oil substitutes that will provide needed moisture and tenderness! I used applesauce and the difference is unnoticeable (I guess it turned out even better! Apples provided the additional flavor and sweetness!)
- Cane sugar – Similar to granulated sugar, cane sugar is produced solely from sugarcane (as opposed to sugar beets) and undergoes far less processing. The crystals appear somewhat bigger than granulated and have a hint of gold color. Alternatively, you can use organic coconut sugar, date sugar, and maybe perhaps raw honey or maple syrup but since they’re more liquid I’m not sure how it will act in a pie filling. However, you can experiment and try!
How To Make
Note: My phyllo dough sheets came in a 500-gram package, but I didn’t use up everything. Depending on the pan you plan to bake in, you may need to cut the edges of sheets to fit, like I did. Don’t throw them away! Use those parts you cut and place them in the line instead of the whole one! You will need a pan that will fit the measurements of your phyllo dough sheets. Since they may vary in length and width, there are no specific pan measurements that I can tell you. Use the one where the sheets will fit perfectly.
Step 1: First, grease the baking pan with oil or melted butter or cover with parchment paper! Just grease a little, do not exaggerate!
Step 2: Take one sheet of phyllo and place it on the bottom of the pan. Take the second one and scrunch it a few times so that it resembles a fan. You’ll be arranging them one by one in the pan, like in the image. When you fill the whole pan with scrunched phyllos, leave it aside.
Note: It’s designed to seem voluminous and sloppy so that it fills the dish appropriately, so don’t worry too much about folding it into precise pleats…
Step 3: In a medium bowl, make the filling mixture by whisking eggs, and adding yogurt, oil (or applesauce/butter), and sugar. With a spoon start adding the mixture to the folded Phyllo sheets, and using a pastry brush make sure the filling is spread through the whole pan and in between the sheets (otherwise it will result in a dry pie). Phyllo adores fat. They won’t have that lovely flaky texture without it; instead, they’ll be hard and dry. Make sure as much of the phyllo as possible is thoroughly soaked with the mixture by getting in there with the brush.
If you don’t have enough mixture, just add more yogurt.
Note: There are 2 ways you can add the filling to the sheets, by first placing the dry sheets in the pan, and then adding the filling or the second one, soaking each folded sheet into the filling and placing them into the pan. I recommend doing the first option since the second one can make a mess easily XD).
Step 4: Start adding your desired (diced) berries on top and in between the sheets (frozen or fresh). If using frozen make sure to defrost them beforehand.
Step 5: Place the pie in the oven to bake for approximately 20-40 minutes or until well-baked. After baking leave it to cool for at least 10 minutes.
What Kind Of Berries To Use
You can use only one sort (like I used only strawberries) or a mix of different berries from the list below. I would also add cherries to the list even though they’re not berries, they’ll definitely add some tartness and additional richness and flavor. The choice is yours!
- Strawberries
- Raspberries
- Blueberries
- Blackberries
Strawberry Pie
Ingredients
- 10-15 phyllo dough sheets (store-bought or homemade)
- 2 medium eggs at room temperature
- ½ (100 grams) cup organic cane sugar (or coconut/date sugar) (see notes)
- ½ (125 mL) cup neutral-tasting oil/butter/applesauce (see notes)
- 1 ½ cup (355 mL) plain yogurt
- up to 1 cup diced berries of choice (frozen or fresh)
- 1 tsp baking powder
Instructions
- Step 1: Note: My phyllo dough sheets came in a 500-gram package, but I didn't use up everything. Depending on the pan you plan to bake in, you may need to cut the edges of sheets to fit, like I did. Don't throw them away! Use those parts you cut and place them in the line instead of the whole one!
- First, grease the baking pan with melted butter or cover with parchment paper! Just grease a little, do not exaggerate!
- Take one sheet of phyllo and place it on the bottom of the pan. Take the second one and scrunch it a few times so that it resembles a fan. You'll be arranging them one by one in the pan, like in the image in the post. When you fill the whole pan with scrunched phyllos, leave them aside. When arranging them, don't compact the sheets too much otherwise it'll result in a dense and dry casserole!It’s designed to seem voluminous and sloppy so that it fills the dish appropriately, so don’t worry too much about folding it into precise pleats…
- In a medium bowl, make the filling mixture by whisking eggs, and adding yogurt, oil (or applesauce/butter), baking powder, and sugar. With a spoon start adding the mixture to the folded Phyllo sheets, and using a pastry brush make sure the filling is spread through the whole pan and in between the sheets (otherwise it will result in a dry pie). Phyllo adores fat. They won’t have that lovely flaky texture without it; instead, they’ll be hard and dry. Make sure as much of the phyllo as possible is thoroughly soaked with the mixture by getting in there with the brush.
- Start adding your desired (diced) berries on top and in between the sheets (frozen or fresh), making sure you add everywhere equally. If using frozen make sure to defrost them beforehand.
- Place the pie in the oven to bake for approximately 20-40 minutes or until well-baked. After baking leave it to cool for at least 10 minutes.
Notes
- Sugar alternative – Alternatively, you can use organic coconut sugar, date sugar, and maybe perhaps raw honey or maple syrup but since they’re more liquid I’m not sure how it will act in a pie filling. However, you can experiment and try!
- Oil substitute – Seek the substitutes like melted butter or homemade unsweetened applesauce! Those are very popular oil substitutes that will provide needed moisture and tenderness! I used applesauce and the difference is unnoticeable (I guess it turned out even better! Apples provided the additional flavor and sweetness!)
