Spring ricotta pie with fresh berries from Pastry Love: A Baker's Journal of Favorite Recipes (page 227) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on July 07, 2021

    The pie shell was overly dark after 25 min; next time check after 20. I may have rolled it a little too thin as it shrank slightly on one side (but mostly didn't shrink). I was able to patch that with some raw dough and put a pie shield around the rest of the edge so only that part browned while the filling baked. The filling took 55 min to set. The pie tasted wonderful: light, fresh, and citrusy with just the right sweetness. We had extra berries on the side. Like most ricotta pies, the filling was a bit grainy, but I did use supermarket ricotta.

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