The crumble pie with ricotta and berries, a dessert I define as three layers: the base of a soft shortcrust pastry, the creamy and very inviting filling, all covered by a crunchy shortcrust shell that makes this crumble pie unique. Once again, I used the fabulous shortcrust pastry with powdered sugar and cold butter; I love the texture of this dough. For the fruit filling, I chose berries that I adore, but you can use any type of fruit. I recommend trying this crumble pie, and I’m sure it will win you over from the first bite. Let’s see how to prepare and what we need to make the crumble pie with ricotta and berries.
YOU MIGHT ALSO LIKE THESE DELICIOUS RECIPES, DON’T MISS THEM
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
CRUMBLE PIE WITH RICOTTA AND BERRIES, A SHORTCRUST PASTRY THAT DOESN’T BREAK, SOFT AND CRUMBLY
- 3 2/3 cups all-purpose flour
- 2 eggs
- 3/4 cup powdered sugar
- 7 oz butter (cold)
- grated lemon zest
- 7 oz berries
- 10 1/2 oz sheep ricotta
- 1 tablespoon sugar
- lemon juice
- powdered sugar
Steps
LET’S PREPARE THE CRUMBLE PIE TOGETHER
First, prepare the shortcrust pastry by following this recipe.
Soften the berries with sugar and lemon in a pan, then blend them and let them cool; set aside some which will be used to top the ricotta. Remove a small portion of the shortcrust pastry and place it in the freezer, then roll out the remaining shortcrust in a buttered and floured tart pan. Add the berries and ricotta, and top with some berries on the ricotta. Finally, grate the shortcrust you kept in the freezer with a large-hole grater or crumble it with your hands. Bake at 356°F (180°C) for about 35 minutes, but adjust according to your oven. Remove from the oven and dust with powdered sugar.
