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Prep Time
10 min.
Cooking Time
1 h.
Serves
8
Difficulty
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About This Recipe
The ricotta and berry pie is very reminiscent of the classic French quiche – an open pie with a crumbly shortcrust pastry base and a filling poured with a sweet creamy mixture. As the filling for the pastry shell, they use ricotta – an invention of Italian cheesemakers. They also add rich sour cream to it. Any berries can be used for the pie, but strawberries, raspberries, or ripe blueberries are the best choices. The main thing is to have plenty of them! Frozen berries will also work, but they should be thawed beforehand by placing them in a sieve or colander to drain excess liquid.
In lists at 0 people
In lists at 0 people
Cooking
Cooked
Planned
Ingredients List
Total ingredients: 13
Serves:
Flour - 150 g
Butter for greasing finished flatbreads - 100 g
Sugar - 2 tbsp
Salt - 0.3 tsp
Berries - 500 g
Ricotta - 200 g
Sour cream - 100 g
Eggs - 2 pcs.
Sugar - 80 g
Starch - 1 tbsp
Vanilla sugar - 1 tsp
Butter for greasing finished flatbreads - 30 g
Flour - 1 tbsp
Nutrition Facts
Serves:
🥓
Fat
155г
🍚
Carbohydrates
293г
🥩
Protein
63г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Preheat the oven to 180°C. Place a grill on the middle level. Prepare a mold with a diameter of 20 cm. Grease the bottom and sides of the mold with butter and sprinkle with flour. To ensure that the flour is evenly distributed, tilt the pan and lightly tap the sides. Shake off excess.
Step 2
Place the butter in the freezer for 10 minutes until it becomes firm. In a large bowl, grate the butter using a large hole grater. Add flour, salt and sugar.
Step 3
Start mashing the mixture with a fork or your hands. You should end up with fine crumbs. Place a third of the crumbs in a small bowl and refrigerate to use for sprinkling the top of the pie.
Step 4
Pour the main part of the dough into the prepared pan and distribute evenly over the entire area, forming high sides. Press down the crumbs with a spatula or the back of a tablespoon.
Step 5
Place the pan with the dough in the oven and bake the pie base for 10 minutes. In the center the dough should acquire a light golden hue, and the edges of the sides should be slightly browned.
Step 6
Prepare the berries. Place them in a sieve or colander and rinse with cool water, remove the sepals and stalks. Spread a thin layer of berries on paper towels and let dry.
Step 7
Prepare the filling. In a large bowl, combine eggs with regular and vanilla sugar and beat with a mixer for 3-4 minutes. The sugar crystals should completely dissolve and the mass should become airy.
Step 8
Add ricotta and sour cream to a bowl with beaten eggs, add starch. Mix the filling thoroughly with a mixer or whisk until smooth. You should get a thick and light mass.
Step 9
Pour the berries into a mold with a prepared base and distribute evenly over the bottom. Spread the ricotta filling and smooth the top of the pie with a spatula. Remove the reserved crumbs from the refrigerator and sprinkle over the pie.
Step 10
Return the pie pan to the oven and bake for 35-40 minutes. The crumb topping should be golden and crispy, and the filling should thicken and thicken.
Step 11
Remove the cake and let it cool slightly. Carefully transfer to a flat plate and leave for 2-4 hours until completely cooled. Using a sharp knife, cut the pie into portions and serve as dessert.
Enjoy your meal!
Follow the instructions step by step