Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into small cubes
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons ice water
For the Filling:
- 3 cups ricotta cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup all-purpose flour
For the Topping:
- Powdered sugar for dusting (optional)
- Candied citrus peel or fresh berries for garnish (optional)
Instructions
- In a food processor or using an electric mixer, combine the flour, sugar, and salt. Pulse a few times to mix.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg with ice water. Add the egg mixture to the flour mixture and pulse until the dough comes together.
- Turn the dough out onto a floured surface and knead it gently until it forms a ball.
- Flatten the ball into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it into the bottom and sides. Trim any excess dough and crimp the edges.
- In a large bowl, combine the ricotta cheese, sugar, eggs, vanilla extract, lemon zest, and flour. Mix until well combined and smooth.
- Pour the creamy ricotta filling into the prepared pie crust, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes or until the filling is set and the crust is golden brown.
- Allow the pie to cool completely on a wire rack. Once cooled, refrigerate for a few hours or overnight.
- Dust with powdered sugar over the top of the pie before serving.
- Slice and serve chilled. Enjoy your classic Italian ricotta pie