Wild Blueberry Ricotta Pie
A soul-warming dessert made with wild blueberries, which are also known as bilberries.
Ingredients
Crust
- 1.5 cup brown rice flour Freshly ground is best if you have a mill. Use 1 cup of brown rice grain.
- 2 tbsp ghee Cold pressure sunflower oil can be used instead
- 1/2 tsp salt
- 1/2 tsp fennel seeds ground into powder
- boiling water enough to bind the dough
Filling
- 2 large handfuls wild blueberries or other dark berries
- 2 small handfuls fresh ricotta homemade is best
- 1/3 tsp salt
- 2 tbsp maple syrup
- 1 inch fresh ginger, grates finely
- 1 tsp cinnamon powder
- tbsp arrowroot flour optional (if the mixture looks too runny)
Instructions
Crust
- In a heat-proof bowl, stir the flour, fennel powder and salt, using a fork.
- Mash in the ghee to create dry breadcrumb-like texture.
- When the mixture is looking uniform, add enough boiling water to make wet-looking breadcrumbs. Best to go slowly with adding water in order not to overdo it.
- Using your hand, combine the mixture into a ball of soft dough.
- Cover and let it sit for 5 minutes to rest.
- With your hands, press the dough into a pie dish. I used a glass lid from one of my round Pyrex casserole dishes.
- Prick some holes in the crust with a fork and bake blind in 200C oven for 5 minutes. If you skip this step, the crust might end up being soggy.
Filling
- Combine all the ingredients
- Add the mixture to the crust and continue baking for 10-15 more minutes.
- Serve warm or cold. I usually prepare the pie for lunch and my family and I enjoy half of the pie then. The remaining slices are saved for dinner. They are fine kept covered at room temperature till then.
