This pie is all about contrast: paper-thin sheets of phyllo bake into a golden, shattering crust, while the filling turns soft and juicy with bananas, blueberries, and a lively citrus lift. It is simple to make, looks beautifully patisserie-worthy, and is perfect for a cosy tea table or a light dessert after dinner.
Ingredients
- Phyllo dough — 8 sheets
- Ripe bananas — 3
- Fresh or frozen blueberries — 250g (9 oz)
- Sugar — 80g (1/3 cup)
- Cornstarch — 2 tbsp
- Lemon juice — 1 tbsp
- Lemon zest — 1 tsp
- Vanilla extract — 1 tsp
- Unsalted butter, melted — 70g (1/4 cup)
- Ground cinnamon — 1/2 tsp, optional
- Salt — a pinch
- Powdered sugar — 1 tbsp for dusting
Step-by-Step Recipe
- Preheat the oven to 180°C (356°F). Grease a round 22 cm (9 in) pan with butter and line the base with parchment paper.
- For the filling, slice the bananas into rounds. Combine them with the blueberries, sugar, cornstarch, lemon juice and zest, vanilla, cinnamon, and a pinch of salt. Fold gently so the berries stay intact.
- Prepare the phyllo: keep the sheets under a slightly damp towel so they do not dry out.
- Lay the first sheet of phyllo into the pan, letting the edges overhang. Brush lightly with melted butter. Repeat 3 more times, layering the sheets in a crosswise pattern to form a sturdy base.
- Spread the filling evenly over the phyllo base.
- Cover with the remaining 4 sheets, brushing each layer with butter. Fold the overhanging edges inward to form a ruffled border.
- Cut a few small slits on top to let steam escape.
- Bake for 30-35 minutes, until deeply golden and crisp.
- Let the pie rest for 15-20 minutes so the filling can set. Dust with powdered sugar.
- Serve warm or at room temperature — especially good with vanilla ice cream or thick yogurt.
Nutritional Value
| Serving | 1/8 pie |
|---|---|
| Calories | ≈ 240 kcal |
| Protein | ≈ 3 g |
| Fat | ≈ 8 g |
| Carbohydrates | ≈ 41 g |
| Fiber | ≈ 3 g |
| Sugars | ≈ 20 g |
| Sodium | ≈ 90 mg |
Serving and Storage
Serve the pie shortly after a brief rest, while the crust is still at its crispiest. Store leftovers in the refrigerator for up to 3 days in a container without sealing it too tightly, so the crust does not soften from trapped steam. To bring back the crunch, reheat on a baking sheet at 180°C (356°F) for 8-10 minutes.
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Tips and Variations
- You can swap the blueberries for huckleberries, blackberries, or raspberries. If the fruit is especially juicy, add another 1/2 tbsp cornstarch.
- For a deeper caramel note, use light brown sugar or sprinkle 1 tbsp granulated cane sugar over the top sheet before baking.
- If you do not have vanilla, add a pinch of cardamom — it complements bananas and blueberries beautifully.
- Work quickly: phyllo dries out fast. Keep the spare sheets under a damp towel, and keep the melted butter warm, not hot.
FAQ
Can I use frozen blueberries?
Yes. Add them straight from frozen and increase the cornstarch by 1/2 tbsp to account for the extra juice.
What can I use instead of phyllo dough?
Puff pastry. Roll it out thinly and use it for the base and top, but keep in mind that the texture will be more buttery and layered. Reduce the baking time to 25-30 minutes.
How do I get the crispiest crust possible?
Brush each sheet lightly with butter, do not overload the filling, cut steam vents, and bake on the lower third of the oven until deep golden brown.