Do you like blueberries? This dessert is for you –fresh, fragrant and not too rich. This delicious pie can satisfy your taste and it celebrates summer when blueberries are in season.
The addition of creamy ricotta (a light cheese) makes the perfect combination.
In Italy, it is not only eaten as a dessert but often for breakfast too, with a hot cup of espresso or cappuccino, or enjoyed with a cup of tea in the afternoon.
This pie is prepared with an easy homemade dough, topped with ricotta cheese and fresh blueberries for a tasty and colorful touch.
TORTA AI MIRTILLI E RICOTTA (BLUEBERRY AND RICOTTA PIE)
Total preparation time: 50 minutes Baking time: 40 minutes Servings: 8
250 g (1 ¾ cups) baking flour
1 pinch of salt
95 g (½ scarce cup) fine granulated sugar
130 g (5 oz) unsalted butter, cold and cut in large pieces
2 egg yolks 65 ml (about ¼ cup) cold water
750 g (27 oz) ricotta cheese
90 g (1 scarce cup) powdered sugar
350 g (12,5 oz) fresh blueberries, washed and dried
1. Preheat the oven to 180°C (350°F) and set oven rack to middle position
2. Prepare the pie crust. In a large bowl combine the flour, sugar and salt. Add the butter and work with a pie cutter until the mixture is sandy. Add the egg yolks and water. Work first with a spoon and then with floured hands to form a ball. Wrap in plastic wrap and leave in the fridge for about 30 minutes.
3. After 30 minutes remove the dough from the fridge. Roll 2/3 of the dough with a rolling pin on a floured surface to 2 mm ( about 1/8 inch) thickness. Keep the rest of the dough in the fridge, wrapped in plastic wrap.
4. Transfer the dough into a rectangular ceramic pan (23×18 cm, 9X7 inch) puncture the bottom with the tines of a fork, cover with some parchment paper and place on top some dried beans. Bake for 15 minutes. Remove the beans and parchment paper. Bake again for 15 minutes. Remove from the oven and let it cool on a cooling rack.
5. Prepare the filling. In a bowl mix the ricotta with the powdered sugar using a spoon
6. Place half of the ricotta on the pie crust, add the blueberries and then the rest of the ricotta
7. Crumble the remaining pie dough (1/3 of the dough) on top of the ricotta. Bake for 10 minutes until lightly brown. Remove and let cool completely on a cooling rack. Then place it in the fridge for one hour. This pie tastes better when it is cool. – Paola