Gluten-Free Savoury Ricotta Pie Recipe

Looking for a savoury addition to a brunch or appetizer? Then you have to try our gluten-free savoury ricotta pie. This gluten-free savoury ricotta pie, is a staple in my Italian-Canadian household for Easter, Christmas, and other celebrations. Traditionally this is served with breakfast, lunch, or brunch, and it is always a crowd-pleaser.

What is a gluten-free savoury ricotta pie?

It is like a savoury cheesecake… think of a delicious flavourful ricotta cheese ravioli and then imagine it with a baked cheesecake texture in a flakey gluten-free pastry. That sounds awesome, I know. It’s like the pie you never knew you needed.

If making a gluten-free hot water crust isn’t for you, you can buy a frozen gluten-free pie crust or gluten-free pie crust mix and use that with the filling recipe. Check the box instructions for cooking instructions and then simply follow the filling recipe and pour it into your shell of choice. You want to merge the pie shell instructions with the filling instructions from the recipe so the shell is flakey and the filling is cooked firm with a slight jiggle.

Gluten-Free Savoury Ricotta Pie

Ingredients

For The Pie Crust

• 2 1/2 cups Bob’s Red Mill Gluten-Free 1-1 Flour
• 1 tablespoon cold Crisco
• 1 tablespoon cold butter
• 1/4 cup of hot water or enough to make a crust.

For The Ricotta Pie

• 1 pound of ricotta cheese
• 1 tsp each of basil and parsley paste (if you’re using dried use 1/2 tsp of each)
• 1/2 tsp each granulated onion and granulated garlic
• 1/4 tsp each salt and black pepper
• 3/4 c parmesan cheese
• 2 large eggs

Directions

For The Pie Crust

• Add flour to a food processor.
• To the flour add in cold butter and the cold Crisco and pulse to combine.
• With the food processor on slowly add in the hot water, until it comes together as a dough.
• Dust a cutting board or clean work surface, with gluten-free flour, and put the ball of dough on it,
• Next, knead the dough into a ball.,
• Wrap the ball in plastic wrap and press it into a flat disk.
• Allow the dough to rest for a minimum of 30 minutes.

For The Ricotta Pie

• Place 1 pound of ricotta cheese in a bowl.
• Add the basil, parsley, salt, pepper, parmesan cheese, granulated onion and granulated garlic to the bowl and mix.
• Taste to make sure you like the taste of the ricotta filling- it should taste like a super-flavourful inside of a ricotta ravioli/lasagna layer of ricotta.
• Once you like the balance of flavour, add two large eggs and beat again with an electric mixer.

To Make The Pie

• Roll the dough out between one piece of parchment- larger than the pie plate, and one piece of wax paper.

Tip: You roll with the wax on top, as it rolls much better than two pieces of parchment, or two pieces of wax paper.

• After a few rolls, pull the wax paper off and then place it back on again and roll it again. This should mean you do not need flour when you’re rolling and it should roll easily. If it is sticking dust with some flour on the parchment and wax paper.

Tip: Don’t roll with the parchment on the top because that will impede rolling.

Tip: Every once in a while, also peel the dough off the parchment paper, flip it over, and place it back on the parchment.
Continue to roll the dough until it is larger than the pie plate you’re putting it in.

• Peel the wax paper off.
• Then use the bottom piece of parchment to help pick up the dough and flip it so the parchment is on top and the dough is in the pie plate.
• Carefully peel off the parchment paper.
• Cut off some of the extra crust using a sharp knife- be sure to leave just a few millimetres above the edge of the pie plate. This is so you can crimp or flute the edge.

Tip: Do not press the dough hard into the pan. You want to press lightly when you flute the edge and pull it gently away from the pan after fluting it, because you don’t want it to be hard and stick to the pie plate.

• Pour the filling into the crust.
• Using a spatula, level out the mixture so it is even in the pie crust.
• Place in a 350° oven for 30 to 50 minutes- you want the filling to be firm, but have a slight jiggle in the center.
• Remove and cool.
• Once cooled you can cover the pie in plastic wrap and refrigerate it until needed.

Tip: you can make this up to two days in advance.

• Remove from fridge about 30 minutes to 1 hour before serving so it is room temperature.

This gluten-free savoury ricotta pie is something that you will be making for brunches, bringing to potlucks, or adding to your Charcuterie boards. Also, leftovers make for a great breakfast, a convenient lunch, or a light dinner with a salad.

Gluten-Free Savoury Ricotta Pie

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Pie Crust

• 2 1/2 cups Bob’s Red Mill Gluten-Free 1-1 Flour
• 1 tablespoon cold Crisco
• 1 tablespoon cold butter
• 1/4 cup of hot water or enough to make a crust.

For The Ricotta Pie

• 1 pound of ricotta cheese
• 1 tsp each of basil and parsley paste (if you’re using dried use 1/2 tsp of each)
• 1/2 tsp each granulated onion and granulated garlic
• 1/4 tsp each salt and black pepper
• 3/4 c parmesan cheese
• 2 large eggs

 

INSTRUCTIONS/NOTES/TIPS

For The Pie Crust

• Add flour to a food processor.
• To the flour add in cold butter and the cold Crisco and pulse to combine.
• With the food processor on slowly add in the hot water, until it comes together as a dough.
• Dust a cutting board or clean work surface, with gluten-free flour, and put the ball of dough on it,
• Next, knead the dough into a ball.,
• Wrap the ball in plastic wrap and press it into a flat disk.
• Allow the dough to rest for a minimum of 30 minutes.

For The Ricotta Pie

• Place 1 pound of ricotta cheese in a bowl.
• Add the basil, parsley, salt, pepper, parmesan cheese, granulated onion and granulated garlic to the bowl and mix.
• Taste to make sure you like the taste of the ricotta filling- it should taste like a super-flavourful inside of a ricotta ravioli/lasagna layer of ricotta.
• Once you like the balance of flavour, add two large eggs and beat again with an electric mixer.

To Make The Pie

• Roll the dough out between one piece of parchment- larger than the pie plate, and one piece of wax paper.

Tip: You roll with the wax on top, as it rolls much better than two pieces of parchment, or two pieces of wax paper.

• After a few rolls, pull the wax paper off and then place it back on again and roll it again. This should mean you do not need flour when you’re rolling and it should roll easily. If it is sticking dust with some flour on the parchment and wax paper.

Tip: Don’t roll with the parchment on the top because that will impede rolling. Tip: Every once in a while, also peel the dough off the parchment paper, flip it over, and place it back on the parchment. Continue to roll the dough until it is larger than the pie plate you’re putting it in.

• Peel the wax paper off.
• Then use the bottom piece of parchment to help pick up the dough and flip it so the parchment is on top and the dough is in the pie plate.
• Carefully peel off the parchment paper.
• Cut off some of the extra crust using a sharp knife- be sure to leave just a few millimetres above the edge of the pie plate. This is so you can crimp or flute the edge.

Tip: Do not press the dough hard into the pan. You want to press lightly when you flute the edge and pull it gently away from the pan after fluting it, because you don’t want it to be hard and stick to the pie plate.

• Pour the filling into the crust.
• Using a spatula, level out the mixture so it is even in the pie crust.
• Place in a 350° oven for 30 to 50 minutes- you want the filling to be firm, but have a slight jiggle in the center.
• Remove and cool.
• Once cooled you can cover the pie in plastic wrap and refrigerate it until needed.

Tip: you can make this up to two days in advance.

• Remove from fridge about 30 minutes to 1 hour before serving so it is room temperature.