Gluten-Free Lemon Ricotta Sour Cream Pie with Almond Crust
A creamy, tangy pie featuring a blend of ricotta and sour cream filling brightened with fresh lemon zest, nestled in a gluten-free crust made from brown rice, almond, and oat flours. The filling achieves a perfect balance between rich dairy flavors and citrus brightness, while the nutty flour blend creates a sturdy yet tender crust. This dessert works beautifully for dinner parties or special occasions when you need an impressive gluten-free option. The combination of two creamy dairy components gives this pie a uniquely luxurious texture that sets it apart from standard ricotta desserts.
Ingredients
- ⅝ cups brown rice flour
- ½ cups almond flour
- ½ cups oat flour
- ½ teaspoon salt
- ¼ cups sugar
- 1 tablespoon lemon zest
- 8 tbsp butter, melted and cooled
- butter, for greasing(optional)
- 2 teaspoons vanilla paste
- 12 oz ricotta, drained
- ⅝ cups sour cream
- ½ cups sugar
- 1 tbsp cornstarch
- ½ cups heavy cream
- 2 tablespoons lemon zest
- 2 large egg yolks
- ⅛ teaspoon salt
Instructions
- 1
Preheat oven to 350 degrees F and grease a 9-inch metal pie dish
- 2
Drain ricotta by spreading onto paper towels and let stand while making crust
- 3
Mix together brown rice flour, almond flour, oat flour, salt, sugar and lemon zest in a bowl
- 4
Add vanilla and melted butter to flour mixture and mix until fully blended
- 5
Press mixture into greased pie dish going up the sides and smooth with fingers
- 6
Freeze crust for 10 minutes then cover with parchment and pie weights
- 7
Bake weighted crust for 20 minutes
- 8
Blend drained ricotta, sour cream, sugar, cornstarch, heavy cream, lemon zest, egg yolks and salt with handheld mixer
- 9
Pour filling into warm pie crust and set on baking sheet
- 10
Bake for 30 to 35 minutes until set but still jiggly
- 11
Cool at room temperature for 1 hour then refrigerate for 3-4 hours
Tips
Drain ricotta thoroughly on paper towels to prevent a watery filling that won't set properly
Freeze the pressed crust before blind baking to help it hold its shape and prevent shrinkage
The pie is done when it appears set but still has a slight jiggle in the center
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and chilled overnight
Serve chilled directly from refrigerator
Common Mistakes
Drain ricotta thoroughly to avoid watery filling
Don't skip freezing the crust to prevent shrinkage during blind baking
Cool completely before refrigerating to prevent condensation
Substitutions
FAQ
Can I use regular all-purpose flour instead of the gluten-free blend?
Yes, substitute 200 grams all-purpose flour for the three-flour blend, but this will no longer be gluten-free.
How long will this pie keep in the refrigerator?
The pie will stay fresh covered in the refrigerator for up to 3 days, though it's best within the first 2 days.
Can I freeze this pie?
Yes, wrap tightly and freeze for up to 1 month. Thaw overnight in refrigerator before serving.