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Blackberry Ruffled Milk Pie. Have you heard of ruffled milk pie? It’s a sweet Greek pie made with phyllo dough, milk, sugar, eggs, and a touch of vanilla. It’s very simple and very pretty. My version includes fresh blackberries and it could not be more delicious!

overhead photo of Blackberry Ruffled Milk Pie with flowers and knife in photo

Happy Friday! Hard to believe that it’s the last Friday of July, but for as sad as I am to say goodbye to July, I am excited for all that is to come in August. With August being the last full month of summer, I’m excited to continue to embrace all the in-season produce, long days, warm nights, and begin to get just a little bit excited for fall in September…just a little bit.

I am also very excited it’s Friday, because it was a long week.

I have been working on a new…ish project all week long and even though I have been plugging away every single day, it feels as though I’ve gotten nowhere in terms of progress. Meaning at this point in time, there’s no light at the end of the tunnel. Not going to lie, it’s slightly discouraging, but as I always tell myself, “just keep swimming, swimming, swimming, swimming“.

The very good news is that it’s Friday, I am headed to New York next week, and we have this blackberry ruffled milk pie to talk about today.

Yes, all very good things to look forward to.

Let’s start with the pie!

folding the phyllo dough

{folding the blackberries inside the phyllo}

phyllo dough in a sprial

{spiraling the phyllo into a roll}

Blackberry Ruffled Milk Pie before baking

Ok, here’s the deal. I love summer, I love summer produce, and I love a good summer pie, crisp cobbler, or tart just as much as you guys. I mean, who could not?

They’re all the best, and all for their own unique reasons.

Since there are about a million and one blackberry pie recipes out there, I wanted share with you guys something a little different, but just as delicious.

Enter in this ruffled milk pie that’s stuffed with fresh blackberries and is too good for words.

pouring the custard over the phyllo rolls for Blackberry Ruffled Milk Pie

If you’ve never heard of ruffled milk pie, you’re not alone. I didn’t know what it was until I watched Martha make it. As soon as I saw it, I knew I needed to create a version of my own.

Ruffled milk pie is a sweet Greek pie made of phyllo dough that’s been cooked in a milk based custard with cinnamon and sugar. Traditionally, there are no berries involved, but you guys know me, I don’t really do things all that traditionally.

overhead photo of whole, uncut Blackberry Ruffled Milk Pie

Here are all the details you’ve got to know.

Start with some phyllo dough. I just use the frozen stuff from the store, but if you can find fresh, that would be great. Brush the phyllo dough with butter, then fill the phyllo up with fresh blackberries, and turn them into cute little rolls that resemble cinnamon rolls. It might look like a tricky process, but it’s actually so easy, and only took me about ten minutes to do. Not bad at all. I tried to get some photos of the process so you could have some visuals!

Also, while I used blackberries, you can certainly use any berry you love, or even a combo of berries. Raspberries would be delicious and super pretty! Or maybe a combo of blackberries and raspberries? Use what you love and have fun mixing things up.

close up photo of Blackberry Ruffled Milk Pie

Once you have the rolls all assembled and lined up in the baking pan, you will pre bake them to get the phyllo dough crisp before adding the custard base.

While the rolls bake, whisk together the milk, eggs, sugar, and vanilla. Pour the custard over the rolls and then continue baking until just set.

And done. When you pull the rolls out of the oven, you’ll be amazed at how pretty they look. The blackberries burst creating splashes of color, and the phyllo dough turns the perfect shade of golden brown that’s buttery and delicious.

overhead photo of Blackberry Ruffled Milk Pie

The top of the pie is crunchy while the bottom is soft and custard like. It’s the perfect combination and best when served slightly warm with a light dusting of cinnamon and powdered sugar.

This is great as both a summery brunch or dessert item, but really, it’s pretty good anytime. I am recommending you take a little time this weekend to pick up some fresh blackberries (or just grab them from the market…that’s what I do!), turn on the oven, and do a little summer weekend baking.

Sounds kind of perfect, especially if you happen to be having afternoon thunderstorms like we currently have been. Thunderstorms equal baking weather, right? Yes, yes, RIGHT.

overhead photo of Blackberry Ruffled Milk Pie with bars turned outward to expose the filling

If you make this blackberry ruffled milk pie please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Blackberry Ruffled Milk Pie

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Calories Per Serving: 505 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350 degrees F. Line an 8x8 inch square baking pan with parchment paper.
    2. In a medium bowl, toss the blackberries with the flour. 
    3. Place 1 sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet of phyllo overtop, brush with butter. Arrange about 1/3 cup of blackberries along the bottom 1/3 of the dough (see about photo). Roll the blackberries up to enclose them in the dough. Now, roll the dough up like a cinnamon roll and place into the prepared baking dish (see above photo). Repeat with the remaining dough and berries until you have 9 rolls. 
    4. Brush the tops of the rolls with the remaining butter. Transfer to the oven and bake 20-25 minutes, until golden brown.
    5. Meanwhile, whisk together the milk, eggs, vanilla and sugar. Remove the rolls from the oven and pour the milk mixture over the rolls. Return to the oven and bake another 20-25 minutes or until set in the center. Let cool 15 minutes, then lift from the pan and serve dusted with cinnamon and powdered sugar. Enjoy! 


Adapted from Smitten Kitchen and Martha Stewart
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    1. Hey Kirsten,
      Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan

  1. 5 stars
    So good, so easy. Feels like an absolute time consuming delicacy, but BEYOND easy to work with phyllo. if it tears, who cares!

    I did use coconut oil instead of butter and A LOT LESS. I wouldn’t normally do this with phyllo but since I knew I was soaking it, I wasn’t concerned.

    I’m posting this late but I made this for Father’s Day and he was so pleased. Did blueberries instead of blackberries. So many options, so little work, so great compliments from the guinea pigs of my family 🙂

    1. I am so happy to hear that, Katie! Thank you for trying this and so sweet of you to make it for your dad! xTieghan

  2. Do you think I could make it with Saskatoon berries? I know you said in the post any berries would do, but sask berries are quite tiny and was wondering if you thought there’d be any issues with that!

    1. Hey Jaclyn,
      I think those would be fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. I wonder if I could use frozen berries in it, what do you think? Possible?

    Fresh ones are expensive where I live now.. 🙁

    1. Hi Mey,
      You could use frozen berries I would just be sure to thaw and drain before using them. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. I’m thinking about making this recipe on Valentines Day. Can I make these through step 4 and after dinner continue with step 5 to finish them ( since it’s only 30 minutes more). I want to serve them warm and if I make them ahead of time I’m afraid they will get soggy. Or do you have another suggestion…maybe if reheating is ok if made earlier. Thanks so much for your help..

    1. Hey Cathy!1 Yes, I think that will work really well. Love the idea of serving warm!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  5. These are so beautiful but I’m confused about how you rolled them up. In your photo if you roll them one way aren’t they super tall rolls? Do you cut them down?

    1. Hi Sara! the dough is first roll into a log like a cinnamon roll, then spiraled/twisted into a coil. You will create 9 rolls/coils total. Hoping this helps a bit! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  6. 5 stars
    Made this for a brunch, and it came out great! Not too sweet which was perfect. It looks really impressive, but was so easy to follow the instructions.

  7. This sounds heavenly but I do have questions. Is this freezeable after baking and cooling? If so, what’s the best way to reheat.

    1. Hi Mimi! Yes, you can freeze this. I would thaw overnight on the counter, then warm in a 325 degree oven until the phyllo is just crisp again, probably 15 minutes or so. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. That is plenty! You only need 1 roll. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  8. This looks great and definitely adaptable to all sorts of flavors. I’m thinking banana-rum-raisin, apple-cinnamon, pear-maple, maybe even honey-lemon zest. And all made with convenient ingredients too! Will undoubtedly try it out very soon.