This Blood Orange Ricotta Pie is sure to be the star of your table! It’s delicious, bright, summery, and easy to make! The crust is buttery, flaky and sweet! The filling is a creamy custard with chunks of orange in every bite!
This dish was inspired by Sicilian cuisine. Ricotta Pie is a traditional dish in Sicily and although I’ve never been, I researched a lot about the foods in this region! In my research, I found that blood oranges are a popular fruit in Sicily, so I decided to marry the two to make this pie!
I recently partnered with Cost Plus World Market to bring you a series of Sicilian inspired dishes! This is the first of three recipes so get ready for some delicious Sicilian food in the horizon!
This dish is fairly simple to make. For the crust, you simply combine all of the ingredients into a food processor and blend until the dough forms a ball. Then roll the dough into a large circle with a dough pin and then press the dough onto a pie pan. Pop the dough into the freezer and mix the ingredients for the filling and then pour them into the pie pan. Pop in the oven for an hour and then freeze for 3 hours. Then BOOM, you’ve got Blood Orange Ricotta Pie!
items from world market used in this recipe:
tips and tricks for the blood orange ricotta pie!
- When making the pie crust, ensure that the water you use is ice cold! The colder the better!
- The ingredients for this recipe are also pretty simple as well! Fret not if you cannot find actual blood oranges if they aren’t in season, I used Blood Orange Marmalade for this recipe and it worked exceptionally well!
- Use melted butter for the filling, room temperature butter will not work as well as melted when it comes to getting the consistency right!