Italian Berry Ricotta Pie
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Italian Berry Ricotta Pie
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This Italian berry ricotta pie is made with a light and creamy filling in a flaky puff pastry crust then topped with a fresh sweet berry sauce.
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Ingredients
- 1 puff pastry or short crust pastry crust
- 1 cup ricotta cheese drained in a sieve for 25-30 minutes
- ½ teaspoon vanilla
- ¼-⅓ cup granulated sugar
- 1 large egg
BERRY TOPPING
- mixed berries 150g, fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon water
- ¼ tablespoon cornstarch
- ¼-½ tablespoon lemon juice
Instructions
BERRY TOPPING
- In a medium pot add the berries, sugar, cornstarch, water and lemon juice, bring to a boil, stirring often, then lower the heat to simmer for approximately 5 minutes or until thickened (it will thicken as it cools). Place in a clean bowl bring to room temperature then cover and chill 2 hours.
- Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch pie pan.
- Form the pastry into the prepared pan, trim the dough leaving 1½-2 inch boarder, prick the dough with a fork, set aside.
- In a large bowl or stand mixer beat the ricotta, vanilla and sugar until creamy, add the egg and beat to combine. Place the filling on top of the unbaked crust, gently fold the edges over the filling. Bake for 30-40 minutes. Let cool completely in pan, remove from the pan to a clean plate, top with the berry topping and serve. Enjoy!
Notes
- How to store leftover pie?
- Store leftover pie in the refrigerator in an airtight container for up to 3-5 days.
- It should be able to freeze, although we always eat it too fast to truly test this! Wrap slices in plastic wrap then foil. Thaw in the refrigerator. Texture may change slightly when it thaws.
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