Berry Pie Trifle Shots

Crumbled pie crust layered between sweet yogurt and fresh berries, perfect for a tiny summer treat.

  • prep time 25 min
  • total time 55 min
  • ingredients 7
  • servings 12


Pillsbury™ refrigerated pie crust, softened as directed on box
tablespoons sugar
teaspoon ground cinnamon
container (6 oz) Greek honey vanilla yogurt
cup blueberries
container (6 oz) Greek blueberry or strawberry yogurt
strawberries, sliced
  • 1 Heat oven to 425°F.
  • 2 Unroll pie crust on work surface. Cut crust in half. Using small canapé cutter (about 1 1/2 inches), cut 12 shapes from pie crust. Mix sugar and cinnamon; sprinkle on shapes, scraps and remaining half of crust. Place all on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 20 minutes.
  • 3 Crumble baked scraps and pie crust half into small crumbs. Place 2 teaspoons crumbs into bottoms of 12 cordial or shot glasses (2 oz each). Top each with 1 tablespoon vanilla yogurt. Sprinkle each with 2 teaspoons crumbs. Top each with 3 or 4 blueberries. Top each with 1 tablespoon blueberry yogurt. Top each with strawberry slice, pastry cutout and any remaining pie crust crumbs. Serve immediately, or store in refrigerator up to 2 hours.
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