Description
This classic Ricotta Pie is a delightful Italian dessert featuring a rich, creamy ricotta filling nestled in a buttery, tender crust with subtle hints of lemon and almond. Perfect for gatherings, this pie offers a balance of sweetness and zest, making it an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 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
Filling
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery
- 3/4 cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- â…› teaspoon almond extract
Egg Wash
- 1 egg whisked with a little water
Instructions
- Prepare the crust: In a large bowl, combine the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Cut the cold unsalted butter into small pieces and blend it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the 2 large eggs and mix until dough forms. Chill the dough for at least 30 minutes to make it easier to handle.
- Prepare the filling: In another bowl, whisk together the ricotta cheese (strained if needed to remove excess moisture), granulated sugar, 4 large eggs, lemon juice, lemon zest, and almond extract until the mixture is smooth and creamy.
- Assemble the pie: Preheat the oven to 350°F (175°C). Roll out two-thirds of the chilled dough on a floured surface to line a 9-inch pie pan or springform pan, ensuring it extends slightly above the edges.
- Add the filling: Pour the ricotta mixture into the prepared crust, smoothing out the top evenly.
- Top the pie: Roll out the remaining dough and either create a lattice top or cover the filling entirely. Trim excess dough and crimp the edges to seal.
- Apply egg wash: Brush the top crust with the egg wash made from 1 egg whisked with a little water, to give the pie a golden, shiny finish when baked.
- Bake the pie: Place the pie in the preheated oven and bake for about 50-60 minutes, or until the crust is golden brown and the filling is set but still slightly wobbly in the center.
- Cool and serve: Allow the pie to cool completely on a wire rack before serving to let the filling firm up for clean slices. This pie can be served at room temperature or chilled, depending on preference.
Notes
- Straining the ricotta prior to use is important to avoid a watery filling; place ricotta in a fine sieve over a bowl and let it drain for at least an hour.
- You can use a springform pan to easily remove the pie without damaging the crust.
- For additional flavor, a teaspoon of vanilla extract can be added to the filling.
- The pie keeps well refrigerated for 3-4 days and can be enjoyed cold or at room temperature.
