Ricotta Pie With Whole Wheat Flour Recipe

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This weekend prepare this dreamy ricotta pie with whole wheat flour recipe! A sweet pie dough butterless, lighter and with incredible flavor! There is no doubt, it has nothing to envy to the traditional one! Because its whole wheat version, in addition to being much more nutritious, is equally delicious! Surprise yourself with this recipe!

One of the questions I always get asked is about replacing butter in whole grain sweet recipes. And for this very reason, the kitchen finds itself with the need to evolve, it is modified to adapt itself accordingly. As it is well known, there are basic dough recipes that traditionally have butter.

So today I bring you my version of ricotta whole wheat pie, with a butterless dough and light filling. A sweet pie ideal for breakfasts, snacks and also as a dessert. You really won’t regret giving it a try! In addition, I leave you some tips that may be useful and the recipe will be perfect!

Let’s talk about the recipe:

This ricotta pie with whole wheat flour recipe is simple to make and doesn’t require a lot of experience. The ingredients are simple and easily accessible in any store. But unlike other recipes, this pie crust is without butter. Therefore, the ingredients and amounts vary and are modified accordingly.

About the dough:

In this sweet whole wheat pie dough, the butter is replaced by sunflower oil. However, if you want to use shortening, margarine, or some other type of cooking oil, you can safely do so. Bu the flavor that it can transmit to the dough should always be taken into account in its final result.

As a consequence of replacing butter with sunflower oil, the traditional ingredients used in this type of recipe must also be modified. That is why you read other types of ingredients for its preparation. Which will result in a firm dough, but not hard and similar to shortcrust dough crust.

Ricotta pies unlike other sweet tarts, use a higher amount of dough. The result is a tart with thick walls and a firmer appearance, ideal for maintaining its shape due to its large amount of filling. But as it is homemade, you can modify your own taste or the mold you have.

The size and type of mold used is a 22 cm high tart, but you can use a 24 cm high tart mold or a large but low one. However, whenever the mold is modified in a recipe, the cooking times must be modified as well. Because a tall tart will take longer to cook than a short one, for example.

About the filling:

The filling of this pie is very soft, with just the right amount of whole cane sugar. But if you like very sweet tarts, you can increase the amount or use a little sweetener. The predominant flavor is lemon zest, it provides a fresh and pleasant flavor without being invasive. Also, you can use orange.

The ricotta used this time I bought it in the market, I didn’t have time to prepare homemade. Even so, if you need to know how to do it or are interested in learning, I leave the link here. It is a recipe to keep in mind when it is difficult for us to find it easily. Also, perhaps, it is cheaper than buying it.

Another of the things that differ in this recipe is that eggs are used whole, not just the yolks. For this reason, by having a greater amount of liquid in its filling, cornstarch is incorporated. Which will give it a firm and solid consistency, since the ricotta provides a quantity of liquid as well.

To make this tart light, I used light spread cheese, but if you want to improve its flavor, you can use beating cream. Likewise, it can be substituted for more ricotta if none of the other options convince you. In any case, this modification will not be inconvenient in terms of flavor or its final consistency.

About Cooking:

Its baking requires some time as it is a tall pie with a large amount of filling and thick dough. Baking time is usually between 50-60 minutes in a preheated oven at 180°C / 356°F. Being an whole wheat dough, if it is punctual, the better. Because if it is burned or toasted too much it can acquire a bitter taste.