Best Blueberry Ricotta Pie Recipes

BLUEBERRY RICOTTA PIE

Blueberry Ricotta Pie image

This is a slight diversion from the traditional Ricotta Pie by adding a pie filling topping.You may want to add a little whipped topping before serving and it makes a great dessert!

Provided by Sandra McGrath @SandyJJ

Categories Pies

Number Of Ingredients 7

Ingredients

1 pound(s) ricotta cheese
4 - eggs, beaten
1 teaspoon(s) vanilla extract
1 cup(s) pineapple, crushed, drained
1 cup(s) sugar
1 package(s) refrigerated pie crust
1 can(s) (20 ) blueberry pie filling

Steps:

Mix well with mixer adding the pineapple last.Place in a 10 inch pie plate lined with a store bought refrigerated pie crust.
Bake at 325 degrees for one hours in a pre-heated oven.Cool and refrigerate, covered for about 2 hours.Before serving, top with the blueberry pie filling or flavor of your choice.

BLUEBERRY RICOTTA SQUARES

Blueberry Ricotta Squares image

A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.

Provided by AuntieJ

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 16

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking powder
⅓ cup milk
¼ cup shortening
1 egg
½ teaspoon lemon extract
1 ½ cups blueberries
2 eggs, beaten
1 ¼ cups ricotta cheese
⅓ cup white sugar
¼ teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 21.9 g, Cholesterol 35.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 43.6 mg, Sugar 15.2 g

BLUEBERRY-RICOTTA TART

Blueberry-Ricotta Tart image

This creamy tart is overflowing with blueberries and that's good for you and your tastebuds.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1/4 cup finely ground blanched almonds
2 tablespoons toasted wheat germ
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
4 tablespoons cold, unsalted butter, cut into pieces
1/4 to 1/3 cup low-fat buttermilk
1 1/4 cups part-skim ricotta
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon plus 2 more tablespoons honey
2 cups blueberries

Steps:

In a food processor, pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight).
Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool.
Puree part-skim ricotta with 1/4 teaspoon salt, cinnamon, and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into blueberries and arrange on top of tart. Chill for 2 hours.

Nutrition Facts : Calories 256 g, Cholesterol 28 g, Fat 11 g, Fiber 2 g, Protein 8 g, Sodium 193 g

BERRY RICOTTA TARTLETS

Berry Ricotta Tartlets image

Provided by Giada De Laurentiis

Time 1h46m

Yield 15 to 18 tartlets

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour, plus extra, for dusting
1/2 cup almond flour
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 tablespoon honey
1 teaspoon pure vanilla extract
4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup
1/2 cup blackberries or raspberries, halved
1/2 cup blueberries
1 tablespoon lemon juice
1 tablespoon powdered sugar
1 1/2 cups whole milk ricotta
1/4 cup powdered sugar
2 teaspoons lemon zest
Special equipment: a 2 1/2-inch round cookie cutter

Steps:

For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the honey and vanilla. With the machine running, gradually add the dry ingredients and blend until incorporated. Transfer the mixture to a work surface and knead into a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner. Set aside.
On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet. Gather any scraps of dough and gently knead together. Roll out until 1/4-inch thick. Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles). Bake until slightly golden around the edges, 10 to 12 minutes. Cool on the baking sheet for 15 minutes.
For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar. Let the mixture stand for 30 minutes.
For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust. Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture. Arrange on a platter and serve.

BLUEBERRY PIE BARS

Blueberry Pie Bars image

Provided by Trisha Yearwood

Categories dessert

Time 2h

Yield 9 bars

Number Of Ingredients 15

Ingredients

Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
1 egg
1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups blueberries

Steps:

Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.