Homemade Blueberry Pie With Ricotta and Shtreyzel Recipe

homemade blueberry pie with ricotta and shtreyzel

Homemade Blueberry Pie With Ricotta and Shtreyzel: Introduction

Allow me to introduce you to a mouthwatering dessert that has a special place in my heart—Homemade Blueberry Pie With Ricotta and Shtreyzel. This delightful creation is an ode to the sweet and tangy blueberries that thrive in the heart of the American summer.

It combines the luscious richness of creamy ricotta cheese with a crumbly shtreyzel crust, resulting in a dessert that’s nothing short of heavenly. Before we dive into the delightful process of making this pie, let me share a bit of background and why I find it so irresistible.

Why I Love This Blueberry Pie Recipe and Why You Will Want to Try It

homemade blueberry pie with ricotta and shtreyzel

There’s something truly magical about the way blueberries burst with flavor, especially when baked into a pie. What sets this blueberry pie apart is the addition of ricotta cheese. It brings a luxurious creaminess to each bite, complementing the juicy sweetness of the blueberries. The shtreyzel crust, with its delightful buttery crumbles, is the perfect vessel to hold this symphony of flavors.

One reason I adore this recipe is its versatility. Whether you’re celebrating a special occasion or simply craving a slice of homemade goodness, this blueberry pie fits the bill. It’s a crowd-pleaser that never disappoints.

Key Ingredients and Their Purpose

  • Shtreyzel Crust: The foundation of our pie, this crust is a mix of all-purpose flour, sugar, salt, cold butter, egg yolk, and ice water. The flour and butter create a flaky, crumbly texture, while the sugar adds a hint of sweetness. The egg yolk and ice water bind the dough together.
  • Blueberry Filling: The star of the show, fresh blueberries, are the source of the pie’s sweet-tangy flavor. Sugar sweetens and enhances their natural taste, while cornstarch thickens the filling. Lemon juice and zest provide a zesty brightness.
  • Ricotta Cheese: Creamy ricotta cheese is the secret ingredient that elevates this pie to the next level. It adds a velvety richness that beautifully balances the tartness of the blueberries.

Instructions for Homemade Blueberry Pie With Ricotta and Shtreyzel

Creating this delectable dessert is a rewarding journey. Here’s a summary of the steps:

For the Shtreyzel Crust:

  • Combine flour, sugar, and salt in a bowl.
  • Cut in the cold, cubed butter until it resembles crumbs.
  • Whisk egg yolk and ice water, drizzle over dry ingredients, and mix until dough forms.
  • Chill the dough, then roll it out and line your pie dish.

For the Blueberry Filling:

  • Toss blueberries with sugar, cornstarch, lemon juice, and zest until coated.
  • Spread ricotta cheese over the pie crust.
  • Pour the blueberry mixture on top.

To Assemble and Bake:

  • Protect the crust with foil and fill it with baking beans or weights.
  • Bake, then remove the foil and weights and bake until golden and bubbling.
  • Let it cool for at least two hours before serving.

Tips: Get creative with a lattice pie crust design and enjoy with whipped cream or vanilla ice cream for an extra treat.

homemade blueberry pie with ricotta and shtreyzel

Homemade Blueberry Pie With Ricotta and Shtreyzel

This homemade blueberry pie with ricotta and shtreyzel is a delightful dessert that beautifully blends the sweet tanginess of blueberries with the creamy richness of ricotta cheese, all encased in a crumbly shtreyzel crust. Perfect for any occasion, it's a true crowd-pleaser.
Prep Time 30 minutes
Cook Time 50 minutes
Cooling 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 385 kcal


  • 9-inch pie dish
  • Rolling Pin
  • Mixing bowls
  • Whisk
  • Wooden spoon
  • Pastry cutter or food processor
  • Aluminum foil
  • Baking beans or pie weights


For the Shtreyzel Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 large egg yolk
  • 2 tablespoons ice water

For the Blueberry Filling:

  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • 1 cup ricotta cheese


For the Shtreyzel Crust:

  • In a mixing bowl, combine the flour, sugar, and salt.
  • Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or pulse in a food processor until it resembles coarse crumbs.
  • In a small bowl, whisk together the egg yolk and ice water. Drizzle this mixture over the dry ingredients and gently mix until the dough comes together.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  • Preheat your oven to 375°F (190°C).
  • Roll out the chilled dough on a floured surface to fit your pie dish. Carefully transfer it to the pie dish and trim any excess dough hanging over the edges.

For the Blueberry Filling:

  • In a large mixing bowl, gently toss together the fresh blueberries, sugar, cornstarch, lemon juice, and lemon zest until the berries are coated.
  • Spread the ricotta cheese evenly over the bottom of the pie crust.
  • Pour the blueberry mixture on top of the ricotta.

To Assemble and Bake:

  • Place a sheet of aluminum foil over the pie crust, and fill it with baking beans or pie weights. This prevents the crust from puffing up during baking.
  • Bake the pie in the preheated oven for 25 minutes with the foil and weights, then remove them and bake for an additional 20-25 minutes or until the crust is golden and the filling is bubbling.
  • Let the pie cool on a wire rack for at least 2 hours before serving. This allows the filling to set.


  • For an extra decorative touch, you can weave strips of pie dough into a lattice pattern on top of the blueberry filling.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Nutrition (per serving):
  • Calories: 385
  • Fat: 20g
  • Carbohydrates: 47g
  • Protein: 6g
  • Fiber: 3g
  • Sugars: 25g
Keyword blueberr, pie

FAQs on Homemade Blueberry Pie With Ricotta and Shtreyzel Recipe

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before using.

What can I substitute for ricotta cheese?

You can use cream cheese or mascarpone cheese as a substitute for ricotta.

Do I need to blind bake the crust?

No, you don’t need to blind bake the crust in this recipe. The shtreyzel crust bakes perfectly without it.

What is shtreyzel crust?

Shtreyzel is a traditional Jewish pastry crust that is tender, crumbly, and slightly sweet.

Can I use a different fruit filling?

Certainly! You can substitute blueberries with other fruits like strawberries, raspberries, or a mix of berries.

How do I prevent a soggy bottom crust?

To prevent a soggy crust, you can brush the bottom with a thin layer of egg white before adding the ricotta and blueberry filling.

What’s the purpose of using lemon juice and zest?

Lemon adds a zesty brightness to the blueberry filling, enhancing its flavor.

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