Can I use part-skim ricotta instead of whole milk ricotta?

While whole-milk ricotta provides the creamiest result and best texture, you can use part-skim in a pinch. The filling might be slightly less rich, but the pie will still be delicious. Just make sure to strain it well if it seems watery.

Why did my filling crack while baking?

Cracks usually indicate that the pie baked too long or at too high a temperature. Remember that the filling will continue to set as it cools, so it's better to remove it from the oven when the center still has a slight jiggle.

Can I make this pie without a food processor?

Absolutely! You can use a pastry cutter or even two knives to cut the butter into the flour mixture, then stir in the eggs with a fork until the dough comes together. It takes a bit more elbow grease but works perfectly well.

Is this pie sweet enough for dessert or is it more of a savory dish?

This is definitely a sweet pie, though more subtly sweet than many American desserts. The ricotta gives it a creamy, custard-like quality with just enough sweetness to satisfy your dessert cravings without being overwhelming. It's perfect for those who don't like extremely sweet desserts.

Ricotta Pie Recipe - Evelynseats

Description

This classic Ricotta Pie features a tender, buttery pasta frolla crust filled with a creamy, slightly sweet ricotta filling, accented with lemon zest and a hint of almond. It’s perfect for holidays or special gatherings, served chilled or at room temperature for a delightful dessert.

Ingredients

Units Scale

Pasta Frolla (Crust):

3 cups (360 grams) all-purpose flour
1/2 cup (60 grams) powdered sugar
1/2 teaspoon baking powder
1 teaspoon lemon zest
1/2 teaspoon salt
1 cup (226 grams) unsalted butter
2 large eggs

Ricotta Filling:

32 ounces (905 grams) whole-milk ricotta, strained if very watery
3/4 cup (150 grams) granulated sugar
4 large eggs
1 teaspoon lemon juice
1 teaspoon lemon zest
1/8 teaspoon almond extract

For Assembling:

Egg wash (1 egg whisked with a bit of water)
Parchment paper
Pie weights (dry rice, beans, or lentils can be used)

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Instructions

Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure it’s ready for baking the crust and pie.
Make Pasta Frolla: In a food processor, pulse together flour, powdered sugar, baking powder, lemon zest, and salt until combined. Add butter and pulse until mixture resembles tiny pebbles. With the motor running, add eggs and process until dough forms a cohesive ball.
Prepare and Chill Dough: Transfer the dough to a floured work surface, divide in half, and roll out one half to an 11″ circle. Fit it into a 9″ deep-dish pie plate, tucking and shaping the edges. Pierce the bottom with a fork and chill in the freezer for at least 10 minutes. Roll the other half into a 10″ circle and chill in the refrigerator.
Blind Bake the Crust: Remove pie shell from freezer, line with parchment and pie weights. Bake on the lower rack for 20 minutes, remove parchment and weights, then bake 5 minutes more. Remove from oven and cool for 15 minutes.
Prepare Ricotta Filling: In a large bowl, whip strained ricotta for 30 seconds until lightened. Add sugar, eggs, lemon juice, lemon zest, and almond extract. Whisk until smooth and well combined.
Fill the Pie: Pour the ricotta filling into the slightly cooled pie shell, smoothing the top evenly.
Prepare and Place Top Crust: Score the chilled top crust with a fork in a lattice pattern without cutting through. Brush both the top crust and exposed edges of the bottom crust with egg wash. Lay the top crust over the filling, sealing the edges, and trim any excess dough.
Bake: Place the assembled pie on a rimmed baking sheet and bake in the middle oven rack for 40-50 minutes until the crust is golden and filling is puffed except for a small spot in the center.
Cool and Serve: Remove pie from oven and let cool for at least 2 hours. Serve at room temperature or chilled for best flavor and texture.

Notes

If your ricotta is watery, strain it in a fine mesh sieve or cheesecloth for several hours in the refrigerator before using.
Pasta frolla dough can be made ahead and refrigerated for up to 2 days.
Parchment paper and pie weights are essential for preventing the pie crust from puffing up during blind baking.
This pie improves in flavor after a few hours or overnight in the refrigerator.
For a decorative touch, use a fork to create patterns on the top crust or cut into strips for a lattice design.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 410
Sugar: 22g
Sodium: 280mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 14g
Cholesterol: 145mg