This incredibly delicious and simple ricotta and blueberry pie strongly resembles a classic Italian cheesecake in texture, but it comes together much faster. The main secret lies in the oil-based dough enriched with smetana (sour cream) and honey: it turns out crumbly, fragrant, and surprisingly tender. Ricotta, a traditional Italian whey cheese, gives the filling a light and delicate creamy flavor that perfectly balances the juicy tartness of wild berries. This dessert is especially good during the summer season when blueberries are at peak sweetness, but you can bake it year-round, filling your home with the cozy aromas of homemade pastry.
An appetizing homemade pie with a delicate ricotta and fresh blueberry filling—the perfect tea-time dessert.
Ingredients for the dough
- 240 g all-purpose flour
- 40 g smetana (sour cream)
- 80 g vegetable oil
- 40 g water
- 25 g honey
- 1 tsp baking powder
- Pinch of salt
Ingredients for the filling
- 250 g ricotta
- 1 egg
- 150 g granulated sugar
- 20 g potato starch
- 200 g fresh blueberries
- Vanilla to taste
- Powdered sugar for garnish
How to make the ricotta and blueberry pie
Let’s make the dough. Pour warm water into a bowl, add sour cream and honey, and toss in a pinch of salt. Pour in a neutral, refined vegetable oil—canola, light olive, or sunflower oil will work perfectly.
Start by combining the wet ingredients: warm water, sour cream, honey, and vegetable oil.
Whisk the wet ingredients with a whisk or a fork until the honey completely dissolves.
Whisk the mixture thoroughly until the honey is completely dissolved into the liquid.
In a separate bowl, mix the all-purpose flour with the baking powder. Sift these dry ingredients into the bowl with your wet mixture.
Sift the all-purpose flour and baking powder into the prepared wet base to create a smooth dough.
Quickly knead the dough. If it feels too soft, you can add a little more flour. Gather the dough into a ball, cover it with plastic wrap, and let it rest for 20-30 minutes. Meanwhile, prepare the filling.
Knead into an elastic dough, form it into a ball, and let it rest for half an hour.
Place the ricotta into a bowl. If there is excess whey, it’s best to drain it or gently squeeze the cheese through a double layer of cheesecloth. Add the granulated sugar and vanilla to taste to the ricotta. Crack in the egg. Sprinkle in the potato starch. If you don’t have starch on hand, substitute it with all-purpose flour.
Mix the ricotta with sugar, egg, vanilla, and starch to create a stable and tender texture.
Mix the filling thoroughly; you can also blend it with an immersion blender for a smoother texture.
Ensure the filling is completely smooth. Using a blender will help make the mixture airier.
Fold the fresh blueberries into the filling.
Fold the fresh blueberries into the cream mixture to give the pie its juiciness.
Gently fold the ingredients together. You can also bake this pie with frozen berries. If using frozen blueberries, take them out of the freezer in advance to thaw. Keep in mind that thawed berries are softer and will dye the filling a lovely shade of purple.
Gently fold the berries into the cream, being careful to keep them intact.
Line the bottom of an 18-20 cm (7-8 inch) springform pan with parchment paper, secure the ring, and trim the excess paper. Roll the rested dough into a flat circle and transfer it to the pan. Use your hands to press the dough up the sides of the pan.
Place the rolled dough into the pan, forming high edges to hold the filling.
Pour the blueberry filling into the prepared crust. Fold the edges of the dough inward over the filling.
Pour the berry filling into the base and carefully fold the edges of the dough inward.
Preheat the oven to 185°C (365°F). Place the pan in the preheated oven and bake for 40 minutes. The edges of the dough should turn golden, and the filling will set but remain pale and have a slight jiggle to it.
After 40 minutes in the oven, the edges of the dough turn golden, and the filling sets.
Let the pie rest in the pan for 5-10 minutes. Then, release the ring and carefully slide the pie, along with the parchment paper, off the base.
Release the pie from the springform ring once it has slightly cooled and set.
Chill the pie in the refrigerator for a few hours. Dust with powdered sugar and garnish with fresh berries before serving. Bon appetit.
For a festive look, dust the cooled pie with powdered sugar and garnish with a handful of fresh berries.
This ricotta and blueberry pie is best served completely cooled, once the filling has fully stabilized in the refrigerator and acquired a dense yet creamy consistency. Before serving, be sure to dust the top with powdered sugar and garnish with a handful of fresh berries—this will give the dish a finished pastry-shop look. If you want to experiment, try swapping the blueberries for raspberries, blackberries, or even thin slices of ripe peach. Leftover dessert keeps beautifully in the fridge for up to three days, with the crust remaining soft and the filling's flavor only deepening. To ensure your filling is always perfectly smooth, don't forget to thoroughly drain the excess whey from the ricotta, or even gently squeeze it through cheesecloth. This small culinary secret helps prevent excess moisture and makes your ricotta and blueberry pie truly flawless.
0 comments