Double Crust Ricotta Pie (family recipe)
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.
Servings 8 slices
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.
Notes
Baking time: Keep in mind that all ovens and pans can vary, even if they appear similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and identifying any small details you might need to adjust.
Store leftovers, covered, at room temperature or in the fridge for up to 3 days.
