Ricotta Blueberry | Homemade Pie

Ricotta Blueberry | Homemade Pie
  • for the dough:
2 cups all purpose flour
  • 1 teaspoon salt
2/3 cups + 2 tbsp shortening
  • cold water

for the filling:

  • 6 cups blueberries
  • 1.5 cups ricotta
  • ¾ cup sugar
  • ¾ cup honey greek yogurt (PLSR used Noosa Yogurt)
  1. In large mixing bowl, combine flour, salt, & shortening.
  2. Combine mixture with your hands, gradually adding 1-2 tbsp of water when needed, until dough is smooth.
  3. Place dough flattened on lightly floured (or sprayed) cutting board & refrigerate for 30 minutes.
  4. Remove dough from refrigerator & preheat oven to 375 F.
  5. Cut dough into ¾ cm strips, long enough to cover top of mason jars.
  6. In separate mixing bowl, combine blueberries, ricotta, sugar, & yogurt.
  7. Combine blueberry mixture together until evenly coated.
  8. Fill jars with blueberry mixture until just perfectly full. Sprinkle in pinches of dough every few spoonfuls.
  9. Put top layer of plain blueberries on jars & begin lining with dough.
  10. Bake for 20-30 minutes, or until dough is golden brown.
  11. Top with vanilla ice cream & enjoy!
Baking Spray or Flour
Cutting Board
2 Large Mixing Bowls
Mason Jars (PLSR used Ball 500 mL Mason Jars)


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