Ricotta Pie: Crostata di Ricotta

Total Time:
2 hr 50 min
1 hr 20 min
1 hr 30 min

8 servings

  • For the Dough:
  • 2 1/4 cups all-purpose flour
  • 2 whole eggs
  • 3/4 cup unsalted butter, cut into small pieces at room temperature
  • 1/2 scant cup granulated sugar
  • 1/2 lemon, zested
  • For the filling:
  • 2 1/4 cups fresh ricotta
  • 3 whole eggs
  • 1/4 cup granulated sugar
  • 1/2 tablespoon ground cinnamon
  • 1/2 lemon, zested
  • 1 tablespoon fresh lemon juice
  • 1/4 cup raisins, plumped in hot water for 10 minutes, then drained
  • 1 tablespoon all-purposed flour
  • 1/4 cup tasted pine nuts
  • 1/4 cup candied fruit rinds (oranges, lemons, etc.)
  • Confectioners' sugar, for garnish
  • To make the dough: place the flour onto a clean work surface or into a large bowl. Make a well out of the flour. Crack the egg into the center of the well; add the yolk, butter, sugar, and lemon zest. Using your fingers or the blades of 2 knives, incorporate the butter and egg mixture into the flour bit by bit. Be careful to keep the walls of the well intact until they too need to be incorporated into the dough. Lightly coat your hands with a little extra flour, and bring dough together. Using the palm of your hand, flatten the dough into a large disk. Wrap the disk in plastic wrap and let the dough rest in the refrigerator for at least 1 hour and up to 8.

  • Preheat the oven to 350 degrees F.

  • In a large mixing bowl, combine the ricotta, eggs, sugar, cinnamon, lemon zest and lemon juice. Using a wooden spoon, mix until homogenous.

  • Lightly dust the raisins with the flour, and add to the ricotta mixture with the pine nuts and candied zest. Stir until well mixed.

  • Remove the dough from the refrigerator and let come to room temperature. In the meantime, lightly butter a 9-inch pie pan or round baking dish with 1 1/2-inch sides.

  • Cut 2/3 of the dough from the disk. Using a lightly floured rolling pin, roll the dough out to form an 11-inch circle, about 1/8-inch thick. Gently lay the dough in the bottom of the pie pan, turning up the ends so that the walls of the pan are covered. A little dough will hang over the top edge all the way around. Using your thumb and forefinger, crimp this excess dough so that it stands straight above the pie plate walls. Gently scoop the ricotta filling on top of the bottom crust, filling the pie pan evenly.

  • Roll the remaining dough into a 9-inch circle about 1/8-inch thick. This will form your top crust. Gently lay the top crust over the filling. Again use your thumb and forefinger to crimp the excess dough from the bottom crust together with the edges of the top crust to seal the pie. Place in the oven and bake until golden brown, about 1 hour 30 minutes. Serve hot with a dusting of confectioners' sugar.

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