Blueberry Ruffled Milk Pie

This pretty and elegant Blueberry Ruffled Milk Pie is a Greek dessert, made out of flakey thin phyllo dough, rolled with fresh bursting blueberries, and a sweet custard! You are gonna love this!

This is quite a unique dessert. This ruffled milk pie basically tastes like a cross between a warm crispy croissant, and a blueberry pie! Which we love! It’s a really fun dessert to make. And the process is fairly simple.

What Exactly is a Ruffled Milk Pie?

Also known as Galatopita which means “milk pie” in Greek. It’s made with ultra thin sheets of phyllo dough, then baked with a custard, that results in a crispy flakey top, and a warm sweet base. For our recipe, we added blueberries to it! 

What You'll Need To Make This:

Phyllo Dough: Make sure the phyllo dough is thawed.

Melted Butter: The butter is for brushing it in between the phyllo dough, and then on top of the rolls.

Blueberries: Make sure the blueberries that you will be using are well rinsed and dried.

Flour: The flour is to coat the blueberries. When baking, the blueberries release their juices, so the flour thickens the juices which results in a sweet and sticky blueberry filling!

Milk: The milk is the base of the custard.

Eggs: A necessary ingredient for the custard!

Vanilla Extract: Vanilla is a must have ingredient in all baked goods.

Cinnamon + Nutmeg: We love the combo of the the fresh blueberries and the warm flavor from these spices.

Brown + White Sugar: Using a mix of brown and white sugar adds a variety of flavors.

Powdered Sugar: For dusting!

A (Very) Important Step:

This step is so simple, but could easily mess up your pie if you don’t do it. Ok so, when you start brushing the phyllo dough with butter, make sure the rest of the sheets are covered with a damp cloth, because they dry out very quickly, making them crisp up, then they won’t roll well. Also, when you place your rolls into the buttered pie dish, cover the dish while you are making the rest of the rolls. So basically, keep the phyllo dough covered at all times.

Another thing, is if the phyllo dough tears a bit, that’s totally normal. (Ours did too). So if that happens, just handle it delicately, and just proceed with it.

Another thing that we love about this recipe is that it’s pretty rustic looking, so if the rolls aren’t perfect, that’s totally fine, and it will still look gorgeous. While making this, we probably called it gorgeous 50 times! Because it just is! We love how the blueberries give it a pretty purple color!

If you’d like to use another berry, go for it! Raspberries and blackberries work well! Strawberries should work too, as long as they are cut into smaller pieces. 

When you think about it, this would a be a great dessert, or a breakfast! And it’s not overly sweet too.

Step-By-Step Video:

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Blueberry Ruffled Milk Pie

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This pretty and elegant Blueberry Ruffled Milk Pie is a Greek dessert, made out of flakey thin phyllo dough, rolled with fresh juicy blueberries, and a sweet custard! You are gonna love this!


-14 sheets of phyllo dough (thawed)

-10 Tbsp. melted butter

-3 cups fresh blueberries

-1 Tbsp. all-purpose flour

-1 cup milk

-2 large eggs

-1 Tbsp. vanilla extract

-1/4 tsp. salt

-1/4 tsp. ground cinnamon

-1/4 tsp. grated nutmeg

-1/4 cup brown sugar

-1/4 cup white sugar

-powdered sugar (for dusting)


1. Preheat your oven to 350 degrees, and lightly butter an 10 inch pie dish.

2. In a bowl, toss 3 cups fresh blueberries with 1 Tbsp. all-purpose flour. Set aside.

3. Place a sheet of phyllo dough on a clean surface, and lightly brush on some of the melted butter. Onto that, place on another sheet of phyllo dough, and brush that with melted butter. Along the bottom of the sheet, position about 1/3 cup of the blueberries. Starting from the bottom, roll it up loosely. Next roll it up, kinda like a cinnamon roll shape. (See video). Repeat this process until you have 7 rolls.

4. Place the rolls into the buttered pie dish. (Keeping them covered with a damp cloth while you make the rest). With the remaining butter, brush it onto the rolls. You should have 7 rolls in the pie dish.

5. Bake the rolls at 350 degrees for 20-25 minutes until golden and crisp.

6. While the rolls are baking, make the custard by whisking together 1 cup of milk, 2 large eggs, 1 Tbsp. vanilla extract, 1/4 tsp. salt, 1/4 tsp. ground cinnamon, 1/4 tsp. grated nutmeg, 1/4 cup brown sugar, and 1/4 cup white sugar.

7. Once the rolls have finished baking, evenly pour the custard over the rolls, sprinkle on some blueberries, and bake for another 20-25 minutes, or until the custard is set. It will rise quite a bit in the oven.

8. Let it cool for 15 minutes before serving.


Keep the phyllo dough covered at all times.

  • Prep Time: 20 mins.
  • Cook Time: 45 mins.
  • Category: Dessert
  • Method: Bake
  • Cuisine: Greek


  • Serving Size: 1 slice
  • Calories: 300

4 thoughts on “Blueberry Ruffled Milk Pie”

  1. Nancy Thouvenell

    I just bought fresh blueberries to try this out! Thanks Corrigan Sisters… will let you know how mine turns out…. Mmmm, can’t wait 😋. Your photography is gorgeous ♥️

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