Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cups flour
  • ¼ tsp salt
  • 8 Tbsp cold butter (cubed)
  • ¼ cup ricotta cheese
  • 2 tsp lemon juice + zest of ½ the lemon
  • 3 Tbsp cold water
  • 1 large egg (whisked)
  • 2 cups fresh blueberries
  • 2 Tbsp cornstarch
  • 3 Tbsp sugar (+ more for garnishing)
  • 2 tsp lemon juice + zest of ½ the lemon
  • Pinch of salt
  • ¼ cup ricotta

Instruction

  • In a large bowl, whisk together salt and flour. With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas.
  • Add ricotta, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely). Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour (or pop in the freezer for 15 minutes)
  • Meanwhile, gently combine blueberries, cornstarch, sugar, lemon, and salt.
  • On a floured surface, roll dough into a 12 to 14 inch circle. Set on a parchment paper-lined baking sheet and spread on ricotta, leaving 2 inches free around the edges.
  • Spoon blueberry mixture over the ricotta, gently pressing down to flatten the mixture.
  • Fold free dough over the blueberries, brushing the dough with whisked egg for a shiny golden finish.
  • Bake at 400 degrees F for 30 to 40 minutes, or until crust is golden brown.