Blueberry Ricotta Pie


Summer 2009 Recipe

Contributed by Edible Communities

This is traditionally an Italian Easter pie which has been “Americanized” and “summerized” with the addition of blueberries. Try it with other berries, or an assortment, as well.  And if you’re short on time but don’t want to purchase a store-bought dessert, there’s nothing wrong with using a frozen pie crust instead of making one from scratch.

Makes one 9-inch pie

  • 1 pie crust
  • 2 eggs
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1/2 cup half-and-half
  • 1 1/2 cups ricotta cheese
  • 1 1/2 teaspoons finely grated orange zest
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons Grand Marnier (optional)
  • 1/2 pint (8 ounces) fresh blueberries

1. Preheat the oven to 350 F. On a lightly floured surface, roll one disk of Flaky Pie Crust dough into a round, 12 inches in diameter. Transger the dough to a glass pie plate 9 inches in diameter. Crimp the edge of the crust.

2. In a medium bowl, add the eggs and sugar; whisk until well blended. Whisk in the cream and ricotta. Add the orange zest, lemon juice, vanilla, flour, salt and Grand Marnier (if using) and whisk well to combine. Pour the ricotta mixture into the piecrust. Scatter the blueberries evenly over the surface of the ricotta mixture.


3. Bake for 15 minutes. Reduce the oven temperature to 300º F. Bake until the center of the pie is just firm to the touch and no longer jiggles when the pan is gently shaken, about 50 to 65 minutes more. Cool the pie completely on a rack before serving.

Note: The Flaky Pie Crust recipe makes 2 crusts. You can freeze the other crust, tightly wrapped, for up to three months, or you can double this recipe to make two pies.



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Blueberry Ricotta Pie, 6.0 out of 10 based on 2 ratings

3 Responses to “Blueberry Ricotta Pie”

  1. Fern Says:

    I made this recipe and added a 1/4 teaspoon of nutmeg – got rave reviews.

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  2. marta vazquez Says:

    Your recipe is delicious,but because I’m cutting in sugar ,weight problem,I founded a bit to sweet, How I can cut in the sweetness? .Any sugestions? Thanks so much for your help.

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  3. Kirsten Dressler Says:

    Hello Marta! Great question! There are two things that you can do; (1) cut the amount of sugar in half or (2) if you would like to subsitute the sugar for something that doesn’t spike your blood sugar level use agave nectar (if the recipe calls for 1 cup of sugar, use 2/3 cups agave nectar). Agave nectar, when used in moderation, has a low glycemic index and is great for controlling your blood sugar level. A great website to check out is Thank you!

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