This Blood Orange Ricotta Pie is sure to be the star of your table! It's delicious, bright, summery, and easy to make! The crust is buttery, flaky and sweet! The filling is a creamy custard with chunks of orange in every bite!
This dish was inspired by Sicilian cuisine. Ricotta Pie is a traditional dish in Sicily and although I've never been, I researched a lot about the foods in this region! In my research, I found that blood oranges are a popular fruit in Sicily, so I decided to marry the two to make this pie!
I recently partnered with Cost Plus World Market to bring you a series of Sicilian inspired dishes! This is the first of three recipes so get ready for some delicious Sicilian food in the horizon!
This dish is fairly simple to make. For the crust, you simply combine all of the ingredients into a food processor and blend until the dough forms a ball. Then roll the dough into a large circle with a dough pin and then press the dough onto a pie pan. Pop the dough into the freezer and mix the ingredients for the filling and then pour them into the pie pan. Pop in the oven for an hour and then freeze for 3 hours. Then BOOM, you've got Blood Orange Ricotta Pie!
tips and tricks for the blood orange ricotta pie!
When making the pie crust, ensure that the water you use is ice cold! The colder the better!
The ingredients for this recipe are also pretty simple as well! Fret not if you cannot find actual blood oranges if they aren't in season, I used Blood Orange Marmalade for this recipe and it worked exceptionally well!
Use melted butter for the filling, room temperature butter will not work as well as melted when it comes to getting the consistency right!
A delicious recipe that's easy and delicious! This is the perfect recipe for any event!
Prep Time: 30mins
Cook Time: 1hr
Total Time: 1hr10mins
Crust: 2.5 cups All Purpose Flour ¼ cup Sugar 1 tsp Vanilla Extract 1 tsp Baking Powder 1 tsp Salt 1 Stick Butter, Cold 6-8 tbsps Ice Cold Water
Filling: 2 cups, Ricotta ½ cup Sugar 3 egg yolks 1 egg ½ cup Blood Orange Preserves ½ stick Butter, melted ½ tsp salt
Combine flour, sugar, salt, and baking powder in a food processor. Pulse for 10 seconds. Add vanilla extract and continue to pulse. Begin adding cold butter, 1 tablespoon at time. Once all butter is added, begin adding ice cold water, 1 tablespoon at a time. Pulse until dough becomes a ball.
Add flour onto a work surface and roll out dough into a large circle. Add dough to a pie pan and gently press against the pie pan, cutting off any additional scraps that do not fit into the dish. Add to the freezer.
Preheat oven to 350 degrees.
Combine all of the ingredients for the filling in a mixing bowl and whisk until thoroughly combined.
Remove pie pan from freezer and pour filling into the dish. Bake for 1 hour to 1 hour and ten minutes.
Freeze for 3 hours or chill in the refrigerator overnight.
If you'd like to make meringue to add to the pie, whip up 4 egg whites and gradually add sugar until stiff peaks form!