Description
Ever wondered how to make a dessert that’s as cute as it is delicious and doesn’t need an oven? These Easy No Bake Two Bite Berry Pies are the answer! With crispy phyllo cups, sweet strawberry and blueberry fillings, and a dollop of whipped cream, they’re perfect for 4th of July, summer parties, or any time you want a quick treat.
Ingredients
A batch of Easy No Bake Two Bite Berry Pies needs just a few simple ingredients. Here’s what you’ll need for 30 mini pies:
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Shells:
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30 mini phyllo cups
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Why it matters: Phyllo cups are crispy, pre-baked, and perfect for bite-sized treats.
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Substitutions: Use mini graham cracker crusts, tart shells, or small cookie cups. Gluten-free phyllo cups work for dietary needs.
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Strawberry Filling:
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1 ½ cups chopped strawberries (divided: 1 cup for cooking, ½ cup for mixing in)
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1 tbsp lemon juice
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2 tbsp granulated sugar
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2 tbsp water
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2 tbsp cornstarch
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Why it matters: Strawberries create a sweet, red filling that’s thick and flavorful.
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Substitutions: Use raspberries or cherries for a different red fruit filling.
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Blueberry Filling:
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1 ¼ cups blueberries
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1 tbsp lemon juice
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2 tbsp granulated sugar
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2 tbsp water
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2 tbsp cornstarch
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Why it matters: Blueberries make a vibrant blue filling with a sweet-tart taste.
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Substitutions: Use blackberries or mixed berries. Frozen berries work if thawed and drained.
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Optional Topping:
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Whipped cream (store-bought or homemade)
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Fresh strawberries and blueberries
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Why it matters: Whipped cream adds a creamy finish, and fresh fruit boosts the patriotic look.
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Substitutions: Use Greek yogurt or dairy-free whipped topping for a lighter or vegan option.
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Tip: Choose ripe, fresh berries for the best flavor and color. Pre-made phyllo cups save time and add crunch.
Instructions
Step 1: Make the Strawberry Filling
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In a small saucepan, combine 1 tbsp lemon juice, 2 tbsp granulated sugar, 2 tbsp water, and 2 tbsp cornstarch. Stir until smooth.
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Add 1 cup chopped strawberries to the saucepan.
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Cook over medium heat, stirring constantly, until the mixture thickens like pudding (about 3-5 minutes). Mash berries slightly with a spoon or pulse 1-2 times with an immersion blender for a smoother texture.
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Remove from heat and stir in the remaining ½ cup chopped strawberries.
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Spoon the filling into a bowl and refrigerate until ready to use (up to a few days).
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Tip: Stir constantly to avoid lumps. Let the filling cool slightly before chilling to prevent condensation.
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Step 2: Make the Blueberry Filling
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In a clean small saucepan, combine 1 tbsp lemon juice, 2 tbsp granulated sugar, 2 tbsp water, and 2 tbsp cornstarch. Stir until smooth.
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Add 1 ¼ cups blueberries to the saucepan.
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Cook over medium heat, stirring constantly, until thickened like pudding (about 3-5 minutes). Mash or blend slightly if desired.
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Spoon the filling into a separate bowl and refrigerate until ready to use (up to a few days).
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Tip: Rinse the saucepan between fillings to avoid mixing colors. Use a small spatula to scrape all the filling out.
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Step 3: Assemble the Pies
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Arrange 30 mini phyllo cups on a tray or platter.
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Spoon about 1 tsp of strawberry filling into half the cups and 1 tsp of blueberry filling into the other half, filling each to the top.
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Top each pie with a small dollop of whipped cream (use a piping bag or spoon).
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Garnish with a small piece of fresh strawberry or a blueberry for a colorful finish.
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Tip: Fill cups just before serving to keep phyllo crispy. Use a small spoon for precise filling.
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Step 4: Serve Immediately
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Serve the mini pies right away for the freshest taste and crunchiest shells.
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Tip: Arrange on a red, white, and blue platter for a patriotic display. Serve with extra berries on the side for fun!
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