Blueberry-Ricotta pies

Platter "Linnea" by Arabia 

These little pies are definitely lovely to make. My whole family loves cheese cakes/pies. Mostly those unbaked ones but I haven't yet  seen that any baked cheesecakes would not be eaten in this house. This recipe is for a baked cheese  pie. Make taller or smaller - which ever you prefer.  I made small and not so thick ones so everyone gets his or her own little pie on a plate.

The greatest thing is that I used the Rolled Oats biscuits for the bottom. That way I didn't need to buy any biscuits form the store. I usually never buy any sorts of biscuits since I like to bake those myself and if I need some sort of  crust for a pie or a cake I use the Rolled Oat biscuits. When I bake them for the crust alone I use less butter since I need to add butter again when making the crust so it doesn't really matter if biscuits are little more drier. I  crush the needed amount of biscuits, add some butter and mix it. So easy, so quick and tastes good too! I used loose base tart tins since I simply hate that perfectly good pie gets stuck on the tin. Loose bottom is best if you ask me.

This a recipe that I like quite much. Originally it had whipped cream and lots of different ingredients but I needed to change it since most of the time I had no such ingredients in my fridge. So this is what I came up with. So far people have enjoyed it quite a bit. It is not that sweet as many other cheese cakes or pies I have tasted and I think that is a good thing. It also tastes lighter and more fresh than the heavier and more creamier cheesecakes.

FOR THE  CRUST 
This makes 6 small pies (10cm) and one large one (25cm) 

600 grams (1.323 lb) rolled oats biscuits

250-300 grams (8.819 - 10.582 oz) soft butter

1. Mix butter and crushed rolled oats biscuits well together.

FOR THE FILLING:

3 eggs

150 grams (5.291) oz sugar

750 grams (1.654 lb) ricotta cheese

appr. 460 grams (1.014 lb) yoghurt ( or crème fraîche)

2 tsp vanilla essence

zest of one organic lemon

3 tbsp lemon juice

3 tbsp all-purpose flour

1. Whisk eggs and sugar into a light foam.
2. Add the rest of the ingredients and mix lightly.

FOR THE CRUMBLE

100 grams (3.527 oz) all-purpose flour

75 grams (2.646 oz) demerara sugar

90 grams (3.175 oz) melted butter

150 grams (5.291 oz) blueberries (fresh or frozen )

1. Mix flour and demerara  sugar

2. Add the melted butter.

3. Add the blueberries in the very last minute if you use the frozen ones. 

Put the proper amount of the mix into each tin or use just one larger tin with higher sides for making a cake instead of  pies.  For  10cm diameter tins I used about 40-50 grams of the biscuit-butter mix.

Add the filling on to the crust and the crumble on the top. Add some more blueberries if needed. 

Bake in the 175°C ( 350°F) for about 30-35 minutes if you make small pies - bigger pie needs about 60-90 minutes. Cake most definitely that 90 minutes.   Once the pies have cooled enough put them in the fridge for at least 4 hours, best if they stay in the fridge for over night but the pies taste so nice that it's going to be hard to stay away from the fridge that long. 

Rolled Oats Biscuits - Kauralastut

These rolled oats biscuits (rolled oats= kaura, lastut=chips) are something so delicious that  when you start eating them you can't really stop so be sure to wear something loose and stretchy while starting to make these! Usually people like these when they are crispy and that they are if you store them in an airtight container. I however like these when they are NOT stored in an airtight container and they became a little chewy. I think then they taste even better! But even in this household the opinions vary so  it is safest to store some in a container and some in a bowl. That way everyone gets what they want.

The great thing about these is that they are terribly easy to make - and quick! 

You can prepare these without any flour if you wish - just add some more oatmeal when you do that. Or you can use rye flour instead of the wheat. Do what ever you wish - all options work really well. Tested them each. The ones in the photo are made with rye flour. Many of the coeliacs can eat rolled oats so without the flour (or you can use gluten free flour) these can be included in gluten-free diet as well. 

80 grams (2.822 oz)  rolled oats

75 grams (2.646 oz) melted or really really soft butter

100-140 grams  (3.527 oz) sugar

1 egg

1 tbsp all-purpose flour (or rye flour or rolled oats)

1 tsp vanilla sugar

1 tsp baking powder

1. Mix rolled oats and melted/really soft butter.

2. Mix the flour, vanilla sugar and baking powder and add the mix into the bowl with the rolled oats and butter. Mix well.

3. Add sugar (I usually make these with 1dl sugar. They are sweet enough like that.) and eggs. 

4. Use two tea spoons to shape small balls and put them on the papered baking tray. Be sure to left enough space between the balls since these will spread quite a bit.

5. Bake in the center of the oven in 175°C (350°F) about 8-10 minutes.

If you wish you can easily decorate these with chocolate stripes. Even though I do love chocolate I prefer these without it.