How to Make a Traditional Italian Ricotta Pie

How to Make a Traditional Italian Ricotta Pie

Ricotta pie, or “Torta di Ricotta,” is a beloved Italian dessert that has roots in the southern regions, particularly in Sicily. This rich and creamy pie is a staple during Easter celebrations, though it can be enjoyed year-round. The beauty of this dish lies in its simple ingredients and the balance of flavors between the buttery crust and the smooth, sweet ricotta filling. Here’s a guide to making a traditional Italian Ricotta Pie.

Ingredients

For the Crust:

• 2 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/2 cup unsalted butter, cold and cut into cubes

• 2 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 lemon (optional, for added flavor)

For the Filling:

• 4 cups ricotta cheese (preferably whole milk, well-drained)

• 3/4 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1/4 teaspoon ground cinnamon (optional)

• 1/4 cup chocolate chips or candied fruit (optional, for a traditional touch)

• 1 tablespoon all-purpose flour

Instructions

1. Prepare the Crust

To begin, preheat your oven to 375°F (190°C).

In a large bowl, mix the flour, sugar, salt, and baking powder together. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Add the eggs, vanilla extract, and lemon zest (if using), and mix until the dough begins to come together.

Transfer the dough onto a lightly floured surface and knead it for a minute or two until it forms a smooth ball. If the dough feels too sticky, add a little more flour. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

2. Make the Filling

While the dough chills, prepare the filling. In a large bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, and lemon zest. Use a whisk to blend the ingredients together until smooth and creamy.

Next, add the cinnamon and flour, stirring until fully incorporated. If you’re using chocolate chips or candied fruit, fold them into the mixture at this stage.

3. Roll Out the Dough

Once the dough has chilled, remove it from the refrigerator. Divide the dough in half—one portion will be used for the bottom crust, and the other for the top.

Roll out one half of the dough on a floured surface into a circle large enough to fit your pie dish (typically about 9 inches in diameter). Transfer the dough into the pie dish, pressing it gently into the bottom and up the sides. Trim any excess dough hanging over the edges.

4. Assemble the Pie

Pour the ricotta filling into the prepared crust, spreading it out evenly with a spatula.

Roll out the second portion of dough in the same manner and carefully lay it over the top of the filling. Press the edges together to seal the pie. If you’d like, use a fork to crimp the edges for a decorative touch. Cut a few slits in the top crust to allow steam to escape while baking.

5. Bake the Ricotta Pie

Place the pie on the middle rack of the preheated oven and bake for 45 to 50 minutes or until the crust is golden brown, and the filling is set and slightly puffed. A knife inserted into the center of the pie should come out clean.

Once the pie is done, remove it from the oven and allow it to cool completely before serving. This helps the filling firm up and makes it easier to slice.

6. Serve and Enjoy

Traditional ricotta pie is best served at room temperature or chilled. If desired, dust the top of the pie with powdered sugar for an extra touch of sweetness.

This pie is often served with a simple garnish of fresh berries or a drizzle of honey. It pairs wonderfully with a cup of coffee or a glass of dessert wine.

Tips for the Best Ricotta Pie

• Drain the ricotta: To avoid a soggy filling, make sure to drain the ricotta cheese well. If it’s too watery, the filling will not set properly. You can even place the ricotta in a fine mesh strainer or cheesecloth and let it drain for several hours or overnight.

• Flavor variations: Some versions of ricotta pie include a splash of orange blossom water or a small amount of Marsala wine to enhance the flavor. Feel free to experiment with these if you’re looking for a unique twist.

• Chocolate or fruit: While optional, chocolate chips or candied fruit add a lovely texture and flavor to the pie. Traditionally, these are included, but you can leave them out if you prefer a more classic ricotta flavor.

• Crust alternatives: For a quicker version, you can use a store-bought pie crust. However, a homemade crust will provide a flakier, richer texture that complements the creamy filling beautifully.

Conclusion

Making a traditional Italian Ricotta Pie is an enjoyable and rewarding process. With a buttery, flaky crust and a rich, creamy filling, it’s a dessert that never fails to impress. Whether you’re preparing it for a special occasion like Easter or simply craving a taste of Italy, this pie will surely become a favorite in your dessert repertoire.