# Ricotta and Blackberry Crumble Pie

Recipe by [Matteo Brandt](https://fridge.menu/en/u/matteobrandt)

A crumbly pastry pie filled with sweet ricotta and juicy blackberries.

Servings: 8 · Prep 30 min · Cook 45 min · Baking

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Ricotta and Blackberry Crumble Pie](https://image.fridge.menu/adaptations/84iaeahe/7b4f3ea7cbc9d4dd1f5be862addadbead17500c45233facaec6a0ca4111cb469.jpg)

## Ingredients

- 500 g [Plain flour](https://fridge.menu/en/i/flour)
- 200 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 200 g [Butter](https://fridge.menu/en/i/butter)
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 10 g [Yeast](https://fridge.menu/en/i/yeast)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- 500 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 500 g [Blackberries](https://fridge.menu/en/i/blackberry)
- 200 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)

## Steps

1. In a food processor bowl, combine the flour, yeast and sugar and start mixing.
2. Warm the butter in a saucepan for a few seconds until soft, then add it to the dry ingredients.
3. Make sure the dough stays crumbly, like breadcrumbs.
4. Take the dough out of the processor, add the eggs and knead by hand, adding a little flour as needed.
5. Put the dough in a bowl, cover tightly with cling film and leave in the fridge. (30 min)
6. In another bowl, mix the ricotta with the icing sugar until smooth.
7. Rinse the blackberries and set aside.
8. Take the dough out of the fridge, press about two-thirds of it into a baking tin and smooth it out.
9. Spread the ricotta mixture evenly on top, leaving a border at the edge of the tin.
10. Add the blackberries, then crumble the remaining dough over the top.
11. Bake in a preheated oven at 200°C, checking occasionally. (45 min)
12. Let the pie cool before serving.

Published 2026-10-10

https://fridge.menu/en/r/name-84iaeahe

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