Ricotta Pie Recipe

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3 votes | 4584 views

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.

Prep time:
Cook time:
Servings: 6 to 8


Cost per serving $0.80 view details


  1. Directions
  2. 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. Place the dough into the pie plate, crimping the edges. Reserve any remaining dough for a lattice top, if desired. You can use a pre made pie crust if preferred.
  3. 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 299g
Recipe makes 6 servings
Calories 683  
Calories from Fat 230 34%
Total Fat 25.79g 32%
Saturated Fat 12.5g 50%
Trans Fat 2.86g  
Cholesterol 64mg 21%
Sodium 602mg 25%
Potassium 282mg 8%
Total Carbs 88.9g 24%
Dietary Fiber 2.0g 7%
Sugars 40.63g 27%
Protein 23.55g 38%
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