Sweet Ricotta Pie Recipe

Make a classic Sweet Ricotta Pie Recipe with a flaky crust and bright lemon-scented ricotta filling. Bake and enjoy.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup cold unsalted butter, cut into small pieces
• 4 to 5 tablespoons ice water
• 1 1/2 cups ricotta cheese
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Instructions

Step 1: Preheat and Combine the Dry Crust Ingredients

Warm the oven to 375°F (190°C) so it’s ready when the pie is assembled. In a large mixing bowl combine the all-purpose flour and salt, then cut in the cold unsalted butter with a pastry blender or two knives until the mixture resembles coarse crumbs — tiny pea-sized butter pieces scattered through the pale flour, the visual of cold butter still holding shape is important here.

Step 2: Bring the Crust Together and Chill

Gradually add the ice water, one tablespoon at a time, stirring just until the dough begins to come together into a shaggy mass. Gather the mixture into a rough ball, flatten slightly into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes so the butter firms back up and the dough relaxes for rolling.

Step 3: Smooth the Ricotta Filling Base

In a medium bowl beat the ricotta cheese with the sugar until the texture is smooth and slightly glossy — no graininess, just a dense, creamy paste. This is the base: its texture should read dense yet airy, the ricotta fully integrated with the sugar.

Step 4: Enrich and Flavor the Filling

Add the eggs one at a time, beating well after each addition so the mixture becomes silky and homogenous; fold in vanilla extract, the bright flecks of lemon zest, ground cinnamon, and a pinch of salt. The completed filling should be pale, off-white, speckled with zest and cinnamon, thicker than custard but still soft.

Step 5: Roll and Fit the Crust

On a lightly floured surface roll the chilled dough to fit a 9-inch pie plate, keeping the thickness even. Gently transfer the dough into the pie plate, ease it into the corners, and trim any excess from the edges, finishing with a subtle crimped rim for a neat, rustic look.

Step 6: Fill and Prepare for Baking

Pour the ricotta filling into the prepared crust, smoothing the top with an offset spatula; if desired, lightly mark a subtle crisscross pattern across the surface for texture and even browning. Ensure the filling sits level and not overfilled so it will set evenly in the bake.

Step 7: Bake and Cool

Bake until the crust is golden brown and the filling is set with a faint jiggle in the center, roughly 45 to 50 minutes depending on your oven. Remove and allow the pie to cool completely on a wire rack so the filling firms and the crust finishes crisping.

Step 8: Finish and Serve

Lightly dust the top with powdered sugar if you like, then remove a generous slice so the creamy, pale filling and flaky, slightly crumbly golden crust are revealed — serve the pie in the same metal pie dish it was baked in, showcasing the dense-yet-fluffy ricotta interior and the crimped edge.

Notes

• Chill the crust at least 30 minutes before rolling for a flakier texture.
• Drain ricotta briefly on paper towels if it seems watery to avoid a loose filling.
• Use fresh lemon zest for the brightest flavor.
• If the crust browns too quickly, tent with foil and continue baking until the filling is set.
• Let the pie cool fully on a wire rack before slicing for clean cuts.