Blueberry-mint pie with lemon-ricotta whipped cream from Pies That Inspire: 50 Recipes for Creative and Modern Flavor Combinations (page 64) by Saura Kline (Madani)

  • blueberries
  • ricotta
  • Show all ingredients...
  • Serves : 1 (9-inch) standard pie

  • EYB Comments

    Can use the All-Butter crust recipe on p. 37 or the Gluten-Free crust recipe on p. 40.

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

  • Eat Your Books

    Can use the All-Butter crust recipe on p. 37 or the Gluten-Free crust recipe on p. 40.

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