There’s something absolutely magical about a warm, slightly puffed dessert that fills your kitchen with the scent of sweet berries and creamy ricotta. This Puffy Ricotta Berry Skillet Pie is a stunning combination of texture and flavor that will captivate both casual bakers and seasoned dessert enthusiasts. It boasts a buttery, shortbread-style crust, a lemon-kissed ricotta filling, and a scatter of juicy berries that bake into jammy perfection. Whether you’re serving it for brunch, dessert, or as a special treat, this pie will be a showstopper on any table.
Why You’ll Love Puffy Ricotta Berry Pie
This recipe is a dream for several reasons. First, it’s simple to make but looks impressive. The crust is made with just a few ingredients and doesn’t require any rolling or chilling. The filling is luscious and airy, thanks to well-drained ricotta and the perfect balance of eggs and flour. And the berries? They bake into the filling just enough to become soft and sweet without losing their character.
What makes this pie even more appealing is its versatility. You can serve it warm or chilled, dress it up with whipped cream or ice cream, or enjoy it on its own. It’s elegant enough for a dinner party, yet casual enough for a weekend treat. Plus, it’s naturally gluten-adjustable and can be tailored to fit dietary needs with a few simple swaps.
Ingredients
For the Puffy Crust:
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
For the Creamy Ricotta Filling:
- 2 cups whole milk ricotta (very well-drained)
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
And for the Berries:
- 2 cups fresh mixed berries (raspberries + blueberries preferred)
- 1 tablespoon sugar
Finishing Touch:
- Powdered sugar, for dusting
Necessary Tools of Puffy Ricotta Berry Pie
- 9-inch cast iron skillet or cake pan
- Mixing bowls (medium and large)
- Whisk or electric mixer
- Spatula
- Microplane (for zesting lemon)
- Measuring cups and spoons
Ingredient Swaps and Additions
- Ricotta: Substitute with well-drained cottage cheese for a lighter texture.
- Berries: Use strawberries, blackberries, or cherries based on the season.
- Lemon: Orange zest and juice can be used for a warmer citrus profile.
- Crust Flour: Swap for almond flour for a gluten-free version.
- Sweetener: Use honey or maple syrup in the filling for a deeper flavor.
Step-by-Step Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare the Crust: In a medium bowl, mix melted butter, sugar, and salt. Stir in the flour until a soft dough forms. Press this dough into the bottom of your skillet or cake pan. Do not press it up the sides, and don’t pre-bake. This allows for a more tender base.
- Make the Ricotta Filling: In a large bowl, beat the ricotta until smooth. Add sugar, lemon zest, lemon juice, eggs, vanilla, flour, and a pinch of salt. Mix until the filling is creamy and cohesive.
- Sugar the Berries: In a small bowl, gently toss the mixed berries with 1 tablespoon of sugar. This not only enhances sweetness but helps prevent them from sinking into the filling.
- Assemble: Pour the ricotta filling over the crust and spread evenly. Scatter the sugared berries on top.
- Bake: Place in the oven and bake for 35–40 minutes. The pie should puff up slightly and have golden edges. The center will jiggle just a bit when gently shaken.
- Cool: Allow the pie to cool completely in the skillet. This will help it set fully.
- Dust and Serve: Once cooled, dust generously with powdered sugar before serving.
Pro Tips for Success of Puffy Ricotta Berry Pie
- Drain Ricotta Thoroughly: Drain ricotta overnight if possible. Wrap it in cheesecloth or paper towels and place it in a sieve over a bowl in the fridge.
- Room Temperature Eggs: They blend better with the filling ingredients.
- Use Fresh Berries: Frozen berries can release too much moisture.
- Don’t Overbake: The center should remain slightly wobbly. It will firm up as it cools.
- Let It Rest: Waiting a few hours before slicing makes it easier to serve and enhances flavor.
Serving Suggestions
- With Whipped Cream: A dollop of vanilla whipped cream takes this pie to the next level.
- Add a Scoop: Vanilla or berry sorbet pairs beautifully with the warm or cold pie.
- Brunch Star: Serve with coffee or mimosa for a special brunch.
- Elegant Plating: Garnish with fresh mint and a few extra berries for a polished look.
- Holiday Dessert: A festive addition to Easter, Mother’s Day, or summer gatherings.
Storing and Reheating
- Storage: Store in the fridge, covered, for up to 4 days.
- Freezing: Not recommended, as the texture of ricotta may change.
- Reheating: Serve cold or bring to room temperature. If warming, heat gently in a 300°F oven for 10 minutes.
Nutritional Information (Per Serving)
- Calories: ~280
- Protein: 9g
- Fat: 17g
- Carbohydrates: 23g
- Sugars: 15g
- Fiber: 2g
- Calcium: 120mg
FAQs – Puffy Ricotta Berry Pie
- Can I use low-fat ricotta? Yes, but the texture may be less creamy. Full-fat ricotta is preferred.
- Why do my berries sink? Tossing them in sugar helps them float better and distribute evenly.
- Can I use frozen berries? It’s not recommended, as they release excess liquid during baking.
- Can I make this in a regular pie pan? Yes, but make sure it has a solid base to support the filling.
- Is it okay to skip the lemon? You can, but the lemon adds a nice brightness that balances the creaminess.
Conclusion
The Puffy Ricotta Berry Skillet Pie is more than just a dessert; it’s an experience. With its creamy center, buttery crust, and burst of fresh berries, it’s a recipe that will impress your guests and become a favorite in your repertoire. It’s easy enough for a beginner but offers the finesse that even seasoned bakers will appreciate. Don’t forget to check out more recipes that pair beautifully with this pie for the ultimate culinary spread.
