Can I make this pie without a food processor?

Yes! You can make the pasta frolla by hand using a pastry cutter or two knives to cut the butter into the flour mixture. Work quickly to keep the butter cold, then mix in the eggs with a fork until the dough comes together.

My ricotta seems really wet. Do I really need to strain it?

Yes, straining wet ricotta is crucial for this recipe. Excess moisture will prevent your pie from setting properly and could make the crust soggy. As noted in the recipe, higher-quality brands like Calabro often don't need straining, but most supermarket varieties do.

Can I make this pie a day ahead?

Absolutely! In fact, many Italian bakers prefer to make ricotta pie a day ahead as the flavors meld and the texture settles beautifully. Just cover and refrigerate after it has completely cooled.

Can I use part-skim ricotta instead of whole milk?

While you can use part-skim ricotta, the filling won't be as rich and creamy. If using part-skim, definitely strain it as it tends to be wetter than whole milk ricotta.

Ricotta Pie Recipe

Name: Ricotta Pie Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 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; 2 large eggs; 32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes); 3/4 cup (150 grams) granulated sugar; 4 large eggs; 1 teaspoon lemon juice; 1 teaspoon lemon zest; ⅛ teaspoon almond extract; Egg wash (1 egg whisked with a little water)

Description

Ricotta Pie is a classic Italian dessert featuring a buttery, crumbly crust (Pasta Frolla) and a creamy, lightly sweetened ricotta filling with hints of lemon and almond. This delightful pie is perfect for holidays, special occasions, or simply when you’re craving an elegant and comforting treat. Its unique texture and rich flavor will transport you straight to an Italian kitchen.

Ingredients

Units Scale

Pasta Frolla (Crust)

3 cups (360 grams) all-purpose flour
1/2 cup (60 grams) powdered sugar
1/2 teaspoon baking powder
1 teaspoon lemon zest
1/2 teaspoon salt
1 cup (226 grams) unsalted butter
2 large eggs

Ricotta Filling

32 ounces (905 grams) whole-milk ricotta, strained if very watery (see notes)
3/4 cup (150 grams) granulated sugar
4 large eggs
1 teaspoon lemon juice
1 teaspoon lemon zest
1/8 teaspoon almond extract

For Assembling

Egg wash (1 egg whisked with a little water)

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Instructions

Preheat the Oven:
Preheat your oven to 375ºF (190ºC). This ensures a properly heated oven for even baking of the crust and pie.
Make the Dough:
In the bowl of a food processor, combine the flour, powdered sugar, baking powder, lemon zest, and salt by pulsing briefly. Add the butter and pulse 5-7 times until the mixture resembles small pebbles. While the motor is running, add the eggs and process until the dough forms into a ball, about 1 minute.
Divide and Roll the Dough:
Transfer the dough to a floured surface and divide it in half. Roll out one half into an 11-inch circle and press it into a 9-inch deep-dish pie plate, tucking the edges underneath to form a smooth edge. Pierce the bottom with a fork to prevent bubbling during baking, then chill in the freezer for at least 10 minutes. Roll out the other half into a 10-inch circle, place it on a flat surface, cover, and chill in the refrigerator.
Blind Bake the Bottom Crust:
Remove the pie crust from the freezer and line it with parchment paper. Fill it with pie weights (or dried rice/beans). Bake on the lower rack for 20 minutes, remove the weights and parchment, and bake for another 5 minutes. Let the crust cool for 15 minutes.
Prepare the Ricotta Filling:
In a large bowl, whisk the strained ricotta for 30 seconds until it’s lightened. Add granulated sugar, eggs, lemon juice, lemon zest, and almond extract. Mix until smooth and well combined.
Assemble the Pie:
Pour the ricotta filling into the slightly cooled crust. Retrieve the chilled top crust and score a lattice pattern on its surface using a fork. Brush the top crust and edges of the bottom crust with egg wash, then carefully place the top crust over the filling. Seal the edges and trim off any excess dough.
Bake the Pie:
Place the pie on a rimmed baking sheet to catch any drips. Bake in the middle rack of the oven for 40-50 minutes, or until the top is golden and shiny and the filling has puffed slightly with a small unset area in the center.
Cool and Serve:
Allow the pie to cool at room temperature for at least 2 hours before serving. You can serve it at room temperature or chilled.

Notes

Use a 9-inch deep-dish pie plate for the best results. If using a smaller pie plate, do not overfill. Bake any leftover filling in a ramekin as ricotta custard.
Straining Ricotta: If your ricotta is watery, place it in a fine-mesh strainer lined with cheesecloth and refrigerate to drain for at least 8 hours.
For a smoother texture, you can whip the ricotta until it resembles thick cream before adding the other filling ingredients.
Baking Tip: Use pie weights or dried beans to weigh down the crust during the blind bake to ensure an evenly baked crust.

Nutrition

Serving Size: 1 slice
Calories: 450kcal
Sugar: 20g
Sodium: 320mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 12g
Cholesterol: 155mg