This weekend prepare this dreamy whole wheat ricotta pie recipe! A sweet pie dough butterless, lighter and with incredible flavor! Without a 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 whole wheat ricotta 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 a bit about the recipe:
This whole wheat ricotta pie 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 butter, margarine or some other type of oil, you can do it without problem. Bu the flavor that it can transmit to the dough should always be taken in