Description
This Ricotta Pie is a classic Italian dessert featuring a buttery, tender crust filled with a creamy, subtly sweet ricotta mixture enhanced by lemon zest and almond extract. Perfect for any occasion, this pie combines a rich, smooth filling with a delicate, crisp pastry for a delightful treat that serves eight.
Ingredients
Scale
For the crust:
- 3 cups (360 grams) all-purpose flour
- ½ cup (60 grams) powdered sugar
- 1/2 teaspoon baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 cup (226 grams) unsalted butter, cold and cut into pieces
- 2 large eggs
For the 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 crust dough: In a large bowl, whisk together the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Using a pastry cutter or your hands, cut in the cold unsalted butter until the mixture resembles coarse crumbs. Add the 2 large eggs and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Make the ricotta filling: In a separate large bowl, combine the strained ricotta cheese, granulated sugar, 4 large eggs, lemon juice, lemon zest, and almond extract. Mix well until smooth and creamy. Set aside.
- Preheat oven and prepare the pie crust: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out two-thirds of the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan and gently press to fit, trimming excess dough at the edges if needed.
- Fill the crust: Pour the ricotta filling into the prepared crust, spreading it evenly.
- Top the pie: Roll out the remaining dough and cut into strips or desired shapes to create a lattice or decorative top layer. Arrange the strips over the filling and seal the edges by pinching together the bottom and top crust to secure.
- Apply egg wash: Brush the top crust with the egg wash made from one egg whisked with a little water to achieve a golden, glossy finish when baked.
- Bake the pie: Place the pie on the center rack of the preheated oven. Bake for about 1 hour and 15 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. This resting time will allow the filling to fully set before slicing. Serve at room temperature or chilled.
Notes
- If the ricotta is very watery, strain it through a fine mesh sieve or cheesecloth for a few hours to prevent a soggy filling.
- Allowing the dough to chill helps prevent shrinkage during baking and produces a flakier crust.
- For a more intense lemon flavor, increase the lemon zest slightly or add a touch more lemon juice to the filling.
- The almond extract adds a subtle nutty aroma but can be omitted or substituted with vanilla extract if preferred.
