Let’s make Ricotta Pie

What’s “Ricotta Pie”?

Ricotta Pie is a timeless Italian dessert that features a delicious, creamy ricotta filling with subtle touches of lemon and almond, all wrapped in tender, sweet Italian pastry dough. Traditionally eaten at Easter, this tart is far too delicious to be reserved for just one time of year. Its fine flavors and creamy texture make it an ideal addition to any festive gathering or family meal.

Why this Ricotta Pie?

You will fall head over heels for this Ricotta Pie simply because:

• Classic Italian Tradition: Rooted in Italian heritage, it’s a dessert with timeless appeal.
• Creamy and Luscious Filling: The smooth ricotta, lightly flavored with lemon and almond, creates a perfect balance of richness and freshness.
• Perfect for Any Occasion: Traditionally served during Easter, but versatile enough to be enjoyed year-round for gatherings or simple family meals.
• Delicate, Sweet Crust: The slightly sweet pastry perfectly complements the creamy filling for a harmonious flavor.
• Customizable Options: Add chocolate chips, or candied fruit, or adjust the flavors to suit your taste.
• Impressive Yet Simple: It’s elegant enough to wow guests, yet straightforward to prepare with a little planning ahead.

Ingredients for this Ricotta Pie:

For the Pasta Frolla:

• 3 cups (360 grams) all-purpose flour
• ½ cup (60 grams) powdered sugar
• ½ teaspoon baking powder
• 1 teaspoon lemon zest
• ½ teaspoon salt
• 1 cup (226 grams) unsalted butter
• 2 large eggs

For Ricotta Filling:

• 32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes)
• ¾ cup (150 grams) granulated sugar
• 4 large eggs
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• ⅛ teaspoon almond extract
• Egg wash, for assembling

How to make this Easy Ricotta Pie?

1. 
   

   Preheat and Prep:

Preheat your oven to 375°F (190°C). Prepare your work surface with a light dusting of flour.

2. 
   

   Make the Dough:

In a food processor, combine the flour, powdered sugar, baking powder, lemon zest, and salt. Pulse until the mixture is uniform. Add the butter and pulse 5-7 times until the mixture resembles small pebbles.
With the motor running, add the eggs and process until the dough forms a cohesive ball around the blade, about 1 minute.

3. 
   

   Divide and Roll Out Dough:

Turn the dough out onto a floured surface and divide it into two halves. Roll one half into an 11-inch circle and press it into a 9-inch deep-dish pie plate, tucking the edges underneath for a neat finish. Prick the bottom of the crust several times with a fork to allow steam to escape. Place the crust in the freezer to chill for at least 10 minutes.
Roll the other half of the dough into a 10-inch circle, place it on a flat surface like a baking sheet, cover, and refrigerate.

4. 
   

   Blind Bake the Bottom Crust:

Remove the bottom crust from the freezer and line it with parchment paper. Fill with pie weights, dry beans, or rice, ensuring the weights press against the edges. Bake on the lower rack for 20 minutes. Remove the parchment and weights, then bake for another 5 minutes. Let the crust cool for about 15 minutes.

5. 
   

   Prepare the Filling:

In a large bowl, whip the strained ricotta with a whisk until light and airy. Add sugar, eggs, lemon juice, lemon zest, and almond extract, whisking until fully combined. Pour the filling into the slightly cooled pie shell.

6. 
   

   Prepare the Top Crust:

Take the chilled top crust from the refrigerator. Score a lattice pattern onto the pastry with a fork, pressing firmly but without cutting through. Brush the egg wash (egg mixed with water) on the scored top crust and the edges of the baked bottom crust to help seal the two layers.

7. 
   

   Assemble the Pie:

Place the scored top crust over the filling. Press the edges to seal, trimming any excess dough for a clean finish.

8. 
   

   Bake the Pie:

Set the pie on a rimmed baking sheet to catch any overflow. Bake in the center of the oven for 40-50 minutes, or until the top is golden and shiny, and the filling is mostly puffed up, with a small portion in the center remaining slightly soft.

9. 
   

   Cool and Serve:

Allow the pie to cool for at least 2 hours to set. Serve at room temperature or chilled, depending on your preference.

Tools:

• Rolling Pin
• 9-Inch Deep-Dish Pie Plate
• Fine Mesh Strainer or Cheesecloth
• Large Mixing Bowl
• Whisk
• Parchment Paper
• Pie Weights, Dry Beans, or Rice
• Pastry Brush
• Knife or Kitchen Scissors
• Rimmed Baking Sheet
• Fork
• Cooling Rack

Enjoy your delicious Ricotta Pie!