Description
This classic Ricotta Pie recipe features a tender buttery crust filled with a rich, creamy ricotta custard infused with bright lemon zest and a hint of almond extract. Perfectly balanced with sweet powdered and granulated sugars, it offers a delightful texture contrast and an elegant taste. Ideal for dessert or a special occasion treat, this Italian-inspired pie serves 8 and pairs well with fresh berries or a dusting of powdered sugar.
Ingredients
Scale
Pie Crust
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- ½ teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon lemon zest
- 1 cup (226 grams) unsalted butter, cold and cubed
- 2 large eggs
Ricotta 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
For Egg Wash
- 1 egg, whisked with a little water
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the all-purpose flour, powdered sugar, salt, baking powder, and lemon zest. Cut in the cold unsalted butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Beat the 2 eggs and add them to the mixture, stirring until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make the Ricotta Filling: In a separate bowl, blend together the ricotta cheese, granulated sugar, and eggs until smooth. Add the lemon juice, lemon zest, and almond extract, mixing well to combine all flavors thoroughly.
- Assemble the Pie: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out two-thirds of the chilled dough into a circle large enough to fit into a 9-inch pie pan. Press the crust evenly into the pan, trimming any excess dough along the edges. Pour the ricotta filling into the crust, spreading it out evenly. Roll out the remaining third of dough and place it over the filling as a top crust or create a lattice design if preferred.
- Apply Egg Wash and Bake: Brush the top crust with the prepared egg wash to create a golden finish. Place the pie on the middle rack of 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 jiggly in the center.
- Cool and Serve: Let the Ricotta Pie cool completely on a wire rack before slicing to allow the filling to firm up for clean slices. Serve at room temperature or chilled, optionally dusted with powdered sugar or garnished with fresh berries.
Notes
- Strain the ricotta cheese if it contains excess moisture to prevent a watery filling.
- Ensure the butter is cold to achieve a flaky crust texture.
- The pie is best after it has cooled completely or refrigerated for several hours.
- This pie can be stored covered in the refrigerator for up to 3 days.
