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Ricotta Easter Pie

Servings: 6 to 8

We took the traditional Italian holiday dessert and brought the health benefits up a notch by adding blueberries. We also think the pie tastes better and looks more inviting. Drain the ricotta cheese if you are buying the cheese prepackaged.

 

Ingredients

Crust
2-1/2 cups all-purpose flour
3 egg yolks
1/4 cup shortening
2 teaspoons baking powder
1/2 cup sugar
1/2 cup milk

Filling
3 egg whites
2 pounds ricotta cheese
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries

Ricotta Easter recipe 


Directions

Place the flour in a mixing bowl and make a well in the center. Add the rest of the crust ingredients and mix until dough forms a ball. Roll out the pastry on a lightly floured surface (about a 12-inch circle) to fit a 9-1/2 to 10-inch-deep pie pan coated with DuPont™ Teflon® non-stick. Place the dough into the pie plate, crimping the edges. Reserve any remaining dough for a lattice top, if desired. You can use a premade pie crust if preferred.

Place all of the filling ingredients (except blueberries) into a bowl; beat with an electric mixer until smooth. Fold in the blueberries. Pour the filling into the crust. If you are making a lattice top, roll out the remaining dough and cut into 1/2-inch strips with fluted pastry wheel. Weave the dough into a lattice pattern on top of the filling. Bake on the lower rack of the oven for 35 or 40 minutes or until the crust is brown or the filling is set.

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