I've made this pie forever; it's a much-requested dessert for family gatherings and very popular where I live. Trust me, this recipe is amazing. The crust is sweet and softer than the regular type (not flaky or short) and pairs incredibly well with the creamy filling.
Sweet Italian pie
Unlike many fussy desserts, ricotta pie feels rustic and approachable, the kind of recipe that's been passed down through generations for good reason. This is one of those recipes, and a tradition my cousin and I keep alive as much as possible.
For those of us who like Italian desserts, baking with ricotta is common, both sweet and savory, especially around Easter and for family gatherings.
So, what's the difference between the other Italian ricotta pie I have on the blog, the one I brag so much about?
It has a double crust similar to but softer than the classic pasta frolla. And it makes a difference. Not only the texture of the dough itself, but also the filling ingredients and how it bakes, as it's encased and doesn't get golden brown on top, but still manages to be creamy and just as yummy.
The ratio of crust to filling is different. There's more crust and less filling, and it's really good. That's why we need a more tender, doughy pie crust for this one.
Testing Notes
Chilled or cold dough: This is important during the crust-making process and before adding the ricotta filling. A cold dough prevents moisture from seeping into the crust too quickly.
Room temperature ingredients and gentle mixing for the filling. This ensures everything is well combined without adding unnecessary air to create a creamy and smooth filling. Cold eggs are harder to integrate.
Start hot, finish low. Begin baking at a higher temperature for 15 minutes to set the crust, then reduce the heat to gently cook the filling without browning the crust too much.
If you want a smoother top, invert the cold pie after removing it from the pan. This is a trick as old as this recipe, but it works.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands I use.
- Self-rising flour: it's one of the few recipes that use it. It renders a softer crust and it already contains baking powder and a pinch of salt.
- Ricotta. Use full-fat or whole milk ricotta cheese for a richer and tastier pie. That said, I have used reduced-fat ricotta with great results, but it depends on the cheese you buy.
- Milk. I use regular, whole milk, but reduced-fat also works.
- Flavorings: it uses vanilla extract and lemon zest. And though I don't recommend changing the citrus, I sometimes also add orange zest to mellow the ricotta mixture.
About ricotta cheese
Ricotta is a soft, grainy cheese made from cow's milk (it can also be made with goat, sheep, or buffalo milk). The type I use for all of my recipes is the regular ricotta sold in supermarkets or specialty stores. It's creamy, moist, and has an almost sweet taste.
Quality varies according to each brand; some can have additives and preservatives. Good-quality whole ricotta is found at supermarkets and online. I always use whole milk ricotta for this pie. You can also make your own homemade ricotta.
Steps to make ricotta pie
Organize your space. Make sure you have ample space on your counter to roll the dough, some flour ready to lightly dust the surface, the rolling pin, the pan, and, ideally, a pastry or dough scraper to help you lift it after it's rolled.
The crust
Work the cold butter into the flour until you have pieces the size of peas and beans. It will be irregular and that's fine.
Wet ingredients
Add the remaining ingredients and work quickly with a fork to stir and integrate.
Final dough
It will all come together, and you'll have a soft dough ball with no flour patches.
Don't overwork or handle it more than necessary, to avoid a tough crust after it's baked.
It needs to be divided into two (one piece roughly larger than the other), wrapped well so it doesn't dry out, and chilled for an hour, until firm enough to roll.
Line the pan
Start with cold dough. Keep it in the fridge until you have everything set up. It's friendly when rolling and doesn't need to be very thin.
Chill the lined pan in the refrigerator while you prepare the filling.
Creamy ricotta filling
The filling is made with the cheese, eggs, zest and sugar. It's very easy, and you can process or whip the ricotta beforehand to create a smoother texture.
Mixing: Use a whisk, spoon, or spatula. You don't need a mixer, as there's no need to beat. But you can use it at low speed if you want to.
Vintage Kitchen Tip
Ricotta can be watery, like yogurt. If it is, drain it. Put a strainer with cheesecloth over a bowl, add the ricotta, and let the water drip out. Use it right away. If you drain it overnight or for several hours, cover the bowl and put it in the fridge. The ricotta will become firmer and less moist the longer you drain it.
Fill the crust
Have the oven preheated before you start filling the pie plate.
It will fill the pan halfway or so. Smooth the top before placing the second piece of dough.
Top crust
Work quickly with the cold dough to avoid the filling from starting to seep into the bottom crust.
Pinch the sides to seal. And lightly prick the top before baking.
You can brush the top with an egg wash (egg with 1 tablespoon of water or milk) or leave it as is (like I do).
Tip for a smooth top
Invert the pie onto the serving plate.
This is a neat trick if you want a completely smooth surface, as the top can sometimes be irregular.
Dust with powdered sugar before serving and sprinkle with lemon zest if you want to.
Kitchen Notes
Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the utensils and equipment needed, and enough workspace. This will make the process so much easier.
Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (such as the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Storage: This pie keeps well at room temperature for 3 days. Or refrigerated, covered with plastic wrap or an airtight container. You can also freeze it, but it's not my favorite way, as the texture varies slightly when thawed.
Variations: add chocolate chips or chopped nuts to the filling, about ⅓ cup. Use almond extract or a liqueur (like hazelnut liqueur, vanilla limoncello, or orange liqueur) in addition to vanilla and omit the lemon zest. Mix and match a liqueur with nuts or citrus, like orange zest with Grand Marnier.
One last thing
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Double Crust Ricotta Pie (family recipe)
Ingredients
For the dough:
- 2 cups self-rising flour
- ½ cup sugar
- 7 tablespoons cold unsalted butter, scant ½ cup
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tablespoons milk
- ½ teaspoon lemon zest
- ½ teaspoon vanilla
For the filling:
- 1 pound whole ricotta cheese
- 2 teaspoons melted butter
- 1 egg
- ½ cup sugar
- ½ teaspoon lemon zest
- powdered sugar, for serving
Instructions
Make the dough:
- Mix 2 cups self-rising flour and ½ cup sugar in a large mixing bowl.
- Add 7 tablespoons cold unsalted butter and rub it in with your fingers or use a pastry cutter to integrate it until well combined, keeping the mixture cold and sandy without becoming pasty. You will have irregular pieces of butter the size of peas and beans.
- Mix 1 egg, 1 egg yolk and 2 tablespoons milk in a small bowl, and add them in with ½ teaspoon lemon zest and ½ teaspoon vanilla. Stir with a fork and incorporate them into the flour mixture. Continue mixing until the dough comes together, then knead briefly until smooth.
- Work it until you gather it into a ball. You can do it in the bowl or transfer it to the very lightly floured counter, helping yourself with a dough or bench scraper for easier handling. Shape it into a disc, wrap it in plastic wrap, and chill for at least 1 hour in the fridge, until firm enough to roll.
Prepare the filling:
- In a large bowl, mix 1 pound whole ricotta cheese, 2 teaspoons melted butter, 1 egg, ½ cup sugar and ½ teaspoon lemon zest until well combined. For a smoother filling, process or whip the ricotta first. I usually don't, as I like the rustic texture, but you can.
To assemble:
- Preheat the oven to 375°F (190°C). Have ready an 8-inch (22cm) pie pan with a removable bottom.
- Cut the cold dough disc into two pieces, one slightly larger than the other (about ⅔ and ⅓ of the dough). Keep the smaller piece wrapped and refrigerated, and roll the large piece until it's about 2 inches larger than the base of the pie pan. Line the pan without stretching the dough, but letting it slide and pressing the sides, angles and bottom so it adheres well. If it's too soft, pop the pan in the freezer for 10 minutes before filling, while you roll the rest of the dough.
- Roll the smaller piece of cold dough. Pour or spread the filling and smooth the top. Cover with the remaining dough, sealing the edges well. I like to pop it in the freezer for 15 minutes before baking, but it's not essential. Cold crusts bake better than ones that have softened a tad when handling them.
- Prick the surface a few times with a fork to allow steam to escape. You can also brush with an egg wash (1 egg stirred with 1 tablespoon of water or milk) for a shinier top crust; I usually don't as the top will be covered with powdered sugar, but some people do it anyway.
- Bake for 10 minutes, turn down the oven temperature to 350°F (180°C), and bake for another 15 to 20 minutes, until golden brown.
- Let cool completely on a wire rack, remove from the pan, and sprinkle with powdered sugar to cover completely before serving. I like to bake it the day before, or several hours in advance, to allow the flavors to meld.
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