How to Make a Classic Italian Ricotta Pie
Italian Ricotta Pie is a beloved dessert, rich in flavor and tradition, often served during Easter celebrations but perfect for any occasion. With its creamy ricotta filling encased in a buttery, flaky crust, this pie is a treat that combines the best of Italian baking. Here’s a step-by-step guide on how to make this classic Italian ricotta pie from scratch.
Ingredients:
For the crust:
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small pieces
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 1-2 tablespoons ice-cold water (if needed)
For the filling:
- 4 cups ricotta cheese (preferably whole milk)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour (to thicken the filling)
- Powdered sugar, for dusting (optional)
Instructions:
1. Prepare the Crust:
Start by making the pie crust. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter, your hands, or a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg yolks, whole egg, and vanilla extract. Add this wet mixture to the dry ingredients and mix until a dough begins to form. If the dough is too dry, add ice-cold water, one tablespoon at a time, until it holds together.
Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it become easier to roll out and prevents shrinkage when baking.
2. Make the Filling:
While the dough chills, prepare the ricotta filling. Place the ricotta cheese in a fine-mesh strainer or cheesecloth to drain excess moisture. This step is crucial to avoid a watery filling.
Once drained, transfer the ricotta to a large mixing bowl. Add the sugar, eggs, vanilla extract, lemon zest, cinnamon, and nutmeg. Mix well until the filling is smooth and creamy. Stir in the flour to thicken the filling slightly. This will help the pie set properly while it bakes.
3. Preheat the Oven:
Preheat your oven to 350°F (175°C), allowing it to fully heat while you roll out the dough.
4. Roll Out the Dough:
After the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface. Roll it into a circle large enough to fit your pie dish (approximately 10-12 inches in diameter). Make sure the dough is even, and use a rolling pin to transfer it to the pie dish.
Gently press the dough into the bottom and up the sides of the dish, trimming any excess around the edges. You can crimp the edges for a decorative touch if desired.
5. Add the Filling:
Pour the ricotta filling into the prepared crust, spreading it out evenly with a spatula. Smooth the top so that the filling sits flat.
6. Bake the Pie:
Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the filling is set. The pie should have a slight jiggle in the center, but it will firm up as it cools.
7. Cool the Pie:
Remove the pie from the oven and let it cool in the pan on a wire rack for about an hour. Afterward, place the pie in the refrigerator and allow it to chill for at least 2-3 hours, or preferably overnight. Chilling helps the pie set and enhances the flavors.
8. Serve:
Before serving, dust the top of the ricotta pie with powdered sugar if desired for a sweet finishing touch. Slice the pie into wedges, and enjoy the creamy, rich flavors of this classic Italian dessert.
Tips for the Best Ricotta Pie:
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Use Full-Fat Ricotta: Full-fat ricotta yields a creamier filling, which is essential for the richness of the pie. You can also use fresh ricotta from an Italian deli if available.
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Avoid Watery Ricotta: Drain the ricotta thoroughly to avoid a soggy filling. You can even place it in cheesecloth overnight in the fridge to get rid of excess moisture.
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Chill the Dough: Don’t skip chilling the dough. This helps maintain the flaky texture and prevents shrinkage when baking.
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Flavor Variations: While the classic ricotta pie is flavored with vanilla, cinnamon, and lemon zest, you can experiment with adding orange zest, almond extract, or even a splash of liqueur like Amaretto for a unique twist.
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Storage: Ricotta pie can be stored in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors meld.
Conclusion:
Classic Italian ricotta pie is a delightful and easy-to-make dessert that combines simple ingredients into a deliciously creamy and decadent treat. Whether you’re celebrating a holiday or just want to indulge in a slice of authentic Italian sweetness, this pie is sure to impress.