Sweet Italian Ricotta Pie (Print Version)
# Ingredients:
→ Pasta Frolla (Crust)
01 -
3 cups (360g) all-purpose flour
02 -
½ cup (60g) powdered sugar
03 -
½ teaspoon baking powder
04 -
1 teaspoon lemon zest
05 -
½ teaspoon salt
06 -
1 cup (226g) unsalted butter
07 -
2 large eggs
→ Ricotta Filling
08 -
32 ounces (905g) whole-milk ricotta, strained if watery
09 -
¾ cup (150g) granulated sugar
10 -
4 large eggs
11 -
1 teaspoon lemon juice
12 -
1 teaspoon lemon zest
13 -
⅛ teaspoon almond extract
→ Assembly
14 -
1 egg mixed with water for egg wash
# Instructions:
01 -
In food processor, combine flour, powdered sugar, baking powder, lemon zest and salt. Add butter and pulse until butter forms tiny pebbles. With motor running, add eggs and process until dough forms a ball.
02 -
Divide dough in half. Roll one half to 11-inch circle for bottom crust, place in 9-inch deep-dish pie plate. Pierce with fork and freeze. Roll other half to 10-inch circle and refrigerate.
03 -
Preheat oven to 375°F. Line frozen crust with parchment and pie weights. Bake 20 minutes, remove weights, bake 5 more minutes. Cool 15 minutes.
04 -
Whisk strained ricotta until lightened. Add sugar, eggs, lemon juice, zest, and almond extract, whisk until combined. Pour into cooled crust.
05 -
Score top crust in lattice pattern with fork. Brush edges with egg wash, place top crust over filling and seal. Bake 40-50 minutes until golden and filling is mostly puffed. Cool 2 hours before serving.
# Notes:
01 -
Requires 9-inch deep-dish pie plate
02 -
Ricotta should be strained 8 hours or overnight if watery
03 -
Can be served at room temperature or cold
04 -
Traditionally served at Easter