Description
This classic Italian Ricotta Pie features a buttery, flaky crust filled with a creamy, slightly sweetened ricotta cheese filling, enhanced with hints of lemon and almond. Perfect as a dessert or a special occasion treat, this pie blends rich textures and delightful flavors into a comforting dish that serves 8.
Ingredients
Scale
For the 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
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 the Egg Wash
- 1 egg whisked with a little water
Instructions
- Prepare the crust: In a large bowl, whisk together the all-purpose flour, powdered sugar, baking powder, lemon zest, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Add the 2 large eggs and mix until the dough comes together. Wrap the dough in plastic and refrigerate for at least 30 minutes.
- Preheat the oven and strain ricotta: Preheat your oven to 350°F (175°C). If your ricotta is watery, place it in a fine mesh sieve lined with cheesecloth to drain excess liquid for about 30 minutes. This ensures a creamy filling that isn’t too loose.
- Make the filling: In a large bowl, combine the strained ricotta, granulated sugar, 4 eggs, lemon juice, lemon zest, and almond extract. Mix well until smooth and creamy.
- Roll out and assemble the crust: On a lightly floured surface, roll out two-thirds of the dough to fit a 9-inch pie dish. Press the dough into the pie dish, trimming excess edges. Pour the ricotta filling into the crust. Roll out the remaining dough to create a lattice or solid top crust and place it over the filling. Seal the edges and trim any excess dough.
- Apply egg wash: Brush the top crust with the egg wash to achieve a golden, glossy finish once baked.
- Bake the pie: Bake in the preheated oven 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 before serving: Remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to set fully for clean slices.
Notes
- Straining the ricotta is essential to avoid a watery filling and achieve the right texture.
- You can substitute almond extract with vanilla extract if preferred.
- Allow the pie to cool completely before slicing to maintain its structural integrity.
- Store leftovers covered in the refrigerator for up to 3 days.
