How to Make a Classic Italian Ricotta Pie with a Sweet Crust

How to Make a Classic Italian Ricotta Pie with a Sweet Crust

Italian ricotta pie is a traditional dessert often enjoyed during Easter but can be made year-round. It features a rich, creamy ricotta filling encased in a delicate, sweet crust. This timeless dessert blends the smooth texture of ricotta cheese with hints of citrus and vanilla, offering a delightful treat for any occasion. Below, you’ll find a step-by-step guide to making a classic Italian ricotta pie with a homemade sweet crust.

Ingredients

For the Sweet Crust (Pasta Frolla)

• 2 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (cold, cubed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)

For the Ricotta Filling

• 2 cups ricotta cheese (whole milk)
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ½ teaspoon cinnamon (optional)
• ¼ cup mini chocolate chips or candied fruit (optional)

Step-by-Step Instructions

Step 1: Prepare the Sweet Crust (Pasta Frolla)

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingertips to incorporate it until the mixture resembles coarse crumbs.
3. In a separate small bowl, beat the eggs with vanilla extract and lemon zest.
4. Gradually add the egg mixture to the flour mixture, mixing until the dough comes together.
5. Knead the dough lightly, then shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Ricotta Filling

1. In a large bowl, combine the ricotta cheese and sugar, mixing until smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract, lemon zest, and cinnamon.
4. If using mini chocolate chips or candied fruit, fold them in gently.

Step 3: Assemble the Pie

1. Preheat your oven to 350°F (175°C).
2. Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish and press it evenly along the bottom and sides.
3. Pour the ricotta filling into the prepared crust and smooth the top with a spatula.
4. If desired, use leftover dough to create lattice strips or decorative shapes for the top of the pie.

Step 4: Bake and Cool

1. Bake the pie in the preheated oven for 45–55 minutes, or until the filling is set and the crust is golden brown. A slight jiggle in the center is fine, as it will firm up while cooling.
2. Allow the pie to cool to room temperature before transferring it to the refrigerator. Let it chill for at least 4 hours or overnight for the best texture and flavor.

Serving and Storage

• Serving: Dust the top with powdered sugar before serving for an extra touch of sweetness. Serve chilled or at room temperature.
• Storage: Store leftover ricotta pie in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; thaw in the refrigerator before serving.

Tips for the Perfect Italian Ricotta Pie

• Use High-Quality Ricotta: Opt for fresh, whole-milk ricotta for a smooth and creamy filling. If your ricotta is too watery, drain it in a fine-mesh sieve or cheesecloth for about an hour before use.
• Chill the Dough: Allowing the dough to rest in the refrigerator prevents shrinkage during baking and ensures a flaky texture.
• Avoid Overbaking: Overbaking can cause the ricotta filling to become dry and crack. Remove the pie when the edges are set, but the center still has a slight wobble.
• Customize the Filling: Traditional Italian ricotta pie recipes often include orange zest, a splash of liqueur (like Marsala or Grand Marnier), or a layer of jam at the bottom of the crust. Feel free to experiment!

Enjoy making this classic Italian ricotta pie with a perfectly sweet crust. Whether for a special occasion or a weekend treat, this delightful dessert will bring a taste of Italy to your home.