Blueberry Ricotta Pies

Blueberry Ricotta Pies


12 serves
1 hour


Delicious blueberries and fresh ricotta lovingly wrapped in pastry, baked in the oven and served warm – what more could you want! This is home baking at its best.

Image: Lemon & Rye Photography


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400g Traditional Ricotta
150g butter (softened)
200mL caster sugar
3 eggs
1 tbsp vanilla extract
1 tbsp corn flour
3 sheets ready-made puff pastry (thawed)
200g fresh blueberries
1 tbsp raw sugar


1 Mix butter with 100ml sugar until pale in colour.
2 Using stick blender or a food processor, blend ricotta with remaining 100ml of sugar, vanilla extract and 2 eggs until smooth in texture. Add butter mixture, corn flour and keep mixing until combined.
3 Cut each pastry sheet into 4 equal squares. Cover one side of the pastry square with 2 teaspoons of ricotta-butter mix, leaving edges empty, and add 6-8 blueberries on top of the filling. Fold the other side over and press the edges down with a fork to seal the edges and to create a pattern. Repeat until all squares and filling are used up. Using a knife add a small cross to the top of each pie (to allow steam to escape during the baking process).
4 Preheat the oven to 200°C. Place pies into the fridge or freezer for 10 minutes.
5 Beat the remaining egg and brush the pastries with the egg wash. Sprinkle with raw sugar and place into the oven and bake until golden (about 20 minutes). Serve warm.

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Let’s celebrate 35 years of La Casa Del Formaggio together!

So much has changed over the last 35 years, but one thing that will always remain the same, is our uncompromising commitment to quality.

This cookbook has been designed to share and celebrate the special moments with family and friends. Explore new and traditional ways to use our fresh cheese with recipes like the Fettucine alla Sorrentina and our cheesy Mozzarella Arancini Balls. In traditional Italian style, bring everyone together for a coffee and cake – the Tiramisu is always a classic in our house.

Enjoy our family tradition, from our home to yours since 1988.