Description
This Ricotta Pie recipe features a tender, buttery crust filled with a rich, creamy ricotta cheese mixture sweetened with sugar and brightened with fresh lemon zest and juice. Perfect as a delightful dessert or a special treat for gatherings, this traditional Italian-inspired pie offers a luscious texture and a subtly sweet flavor profile enhanced by hints of almond extract.
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, cold and cut into pieces
- 2 large eggs
Filling
- 32 ounces (905 grams) whole-milk ricotta, strained if very watery
- ¾ cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon almond extract
Topping
- Egg wash (1 egg whisked with a little water)
Instructions
- Prepare the crust: In a large mixing bowl, combine the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Add the cold unsalted butter pieces and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs. Beat the 2 eggs lightly and add to the mixture, stirring until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make the filling: In another bowl, combine the strained whole-milk ricotta with granulated sugar, 4 eggs, lemon juice, lemon zest, and almond extract. Whisk until the mixture is smooth and well combined. Ensure the ricotta is not watery to avoid a runny filling.
- Assemble the pie: Preheat your oven to 350°F (175°C). Roll out two-thirds of the chilled dough on a lightly floured surface to fit a 9 to 10-inch pie dish. Gently press the dough into the pie dish. Pour the ricotta filling evenly into the crust. Roll out the remaining dough and cut into strips to create a lattice top or cover the pie fully, trimming off excess dough and sealing the edges.
- Apply egg wash: Brush the top crust or lattice strips with the egg wash to ensure a golden-brown finish when baked.
- Bake the pie: Place the pie on the middle rack of the preheated oven and bake for 50 to 60 minutes, or until the crust is golden and the filling has set but is still slightly jiggly in the center. To prevent over-browning, you can cover the edges with foil after 40 minutes if needed.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing. This resting period helps the filling set fully for clean slices. Serve at room temperature or chilled for a refreshing dessert experience.
Notes
- Straining the ricotta is essential if it is watery to prevent a runny filling.
- Use fresh lemon zest and juice to enhance flavor brightness.
- The almond extract adds a subtle nutty aroma that complements the ricotta nicely but can be omitted if unavailable.
- Egg wash ensures a shiny, golden crust.
- Allow the pie to cool completely before slicing to achieve the best texture.
