Description
This Ricotta Pie is a classic Italian-inspired dessert featuring a buttery, flaky crust filled with a smooth and lightly sweetened ricotta cheese mixture. Enhanced with lemon zest and a hint of almond extract, it offers a bright, creamy filling enclosed in a golden lattice top crust. Perfect for gatherings or a special treat, it balances richness with fresh citrus notes and a tender crumb.
Ingredients
Pie Dough
- 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
- ¾ cup (150 grams) granulated sugar
- 4 large eggs
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ⅛ teaspoon almond extract
Assembly
- Egg wash (1 egg whisked with a bit of water)
Instructions
- Preheat the Oven: Preheat your oven to 375ºF to prepare for baking the pie crust and filling.
- Combine Dry Ingredients: In a food processor, pulse together flour, powdered sugar, baking powder, lemon zest, and salt until well combined.
- Add Butter: Add chilled unsalted butter to the dry ingredients and pulse 5-7 times until the mixture resembles tiny pebbles, ensuring an even distribution.
- Incorporate Eggs: With the processor running, add in the eggs and process for about 1 minute until the dough forms a cohesive ball around the blade.
- Prepare Dough: Transfer the dough to a floured surface and divide it in half for top and bottom crusts.
- Roll Bottom Crust: Roll out one half into an approximately 11-inch circle, place it into a 9-inch deep-dish pie plate, and tuck the edges neatly underneath to form a border. Pierce the bottom multiple times with a fork to prevent air bubbles, then chill in the freezer for at least 10 minutes.
- Roll Top Crust: Roll out the other half into about a 10-inch circle, cover, and refrigerate on a flat surface until ready to assemble.
- Blind Bake Bottom Crust: Line the chilled bottom crust with parchment paper and fill with pie weights or dried beans to keep the crust from puffing up. Bake on the lower rack for 20 minutes.
- Finish Baking Bottom Crust: Remove parchment and weights, then bake an additional 5 minutes until the crust is lightly golden. Let cool for about 15 minutes.
- Prepare Filling: In a large bowl, whip strained ricotta with a whisk for 30 seconds until light and fluffy. Add sugar, eggs, lemon juice, lemon zest, and almond extract. Whisk until thoroughly combined.
- Fill Pie Shell: Pour the ricotta mixture into the cooled pie crust, spreading evenly.
- Prepare Egg Wash: Whisk together one egg with a little water to make egg wash for brushing.
- Score Top Crust: Retrieve top crust from the refrigerator and score it with a fork in a lattice pattern by evenly pressing and dragging the fork without cutting through the dough.
- Assemble Pie: Brush the egg wash on the edges of the bottom crust and on the top crust, then place the top crust gently over the filling. Seal the edges and trim any excess dough.
- Bake Pie: Place the assembled pie on a rimmed baking sheet in the middle oven rack and bake for 40-50 minutes, until the top is golden, shiny, and the filling has puffed almost completely with only a slight center area unpuffed.
- Cool and Serve: Let the pie cool for at least 2 hours before serving. It can be enjoyed at room temperature or chilled.
Notes
- Strain ricotta if it is very watery to prevent excess moisture in the filling, which could affect texture.
- Pie weights can be substituted with dry rice, beans, or lentils for blind baking the crust.
- Chilling the dough before baking helps prevent shrinkage and maintains the crust's shape.
- The lemon zest and almond extract add subtle flavor depth; adjust quantities to taste if preferred.
- The lattice score on top crust adds a decorative touch without cutting all the way through the dough.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Italian