Blueberries are my absolutely, very best, favorite fruit in the world: Alone, with cantaloupe, in morning yogurt, in a muffin, and in this case, in PIE. And what makes blueberry pie better? Ricotta cream of course.
- 2 cups flour
- 1/2 teaspoon salt
- 1 3/4 sticks unsalted butter cut into cubes and chilled
- 5 tablespoons ice cold water
- 1 tablespoon white vinegar
- Place flour and salt in food processor and pulse a few times
- Add chilled cubes butter. Pulse until it looks like corn meal.
- Combine water and vinegar. Add liquid as you pulse the mixture. Do not over mix. The dough will start to come together but will not resemble tart dough.
- Place dough on table surface and knead until it just holds together. Refrigerate for 15 minutes or the time it takes you to make the ricotta filling.
- Take half the dough and roll out in order to cover the bottom of a 9 inch pie dish.
- 1/2 container of ricotta cheese or 7 1/2 oz. (Most recipes call for one pound of ricotta and all stores sell ricotta in 15 oz containers. Errrr.)
- 1 egg
- 1 yolk (save the white to brush the lattice crust for nice shine)
- 1/4 cup sugar
- zest of lemon (you’ll use the juice in blueberry filling)
- Mix all ingredients in a bowl until smooth.
- Pour into pie dish that is lined with pie dough.
- Bake in 350 oven until cheese is just barely set. 12-15 minutes
Blueberry Pie Filling
- 2 bags frozen blueberries
- 1/3 cup sugar
- 1 tablespoon corn starch
- juice of lemon
- Place all ingredients in sauce pan.
- Cook over medium heat until thick, about 15 minutes (just about the time the ricotta should be done)
- Chill a bit. Shouldn’t be piping hot you don’t want to melt your beautiful pie dough.
- Roll out the other half of the pie dough. Cut 1/2 strips.
- Pour blueberry filling over ricotta.
- Place dough strips over the filling to make a lattice pattern. Use leftover dough to make a nice outer rim on the pie.
- Bake for 40-50 minutes until bubbly and golden brown.