Easter Sweet Ricotta Pie (Printer-Friendly)

Creamy ricotta filling brightened with lemon zest in a tender pastry shell, perfect for spring celebrations.

# What You Need:

→ Pastry

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg
05 - 1 large egg yolk
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract
08 - 2 to 3 tablespoons cold water

→ Ricotta Filling

09 - 2 cups whole milk ricotta cheese, well drained
10 - 3/4 cup granulated sugar
11 - 3 large eggs
12 - 1 teaspoon vanilla extract
13 - Zest of 2 lemons
14 - 1 tablespoon lemon juice
15 - 2 tablespoons all-purpose flour
16 - 1/4 teaspoon salt
17 - 1/4 cup heavy cream

→ Finishing

18 - Powdered sugar for dusting

# Steps:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub between fingertips until mixture resembles coarse crumbs.
02 - Mix in egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring gently until dough just comes together without overworking.
03 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray.
05 - On a lightly floured surface, roll out chilled dough to fit the pan. Gently press into bottom and sides, trimming any excess. Prick base with a fork and chill for 10 minutes.
06 - In a large bowl, whisk together ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until smooth and well combined.
07 - Pour ricotta mixture into prepared pastry shell and smooth the surface with a spatula.
08 - Bake for 55 to 60 minutes, until filling is set and lightly golden. The center should have a slight wobble when gently shaken.
09 - Remove from oven and place on a wire rack to cool to room temperature, then refrigerate for at least 2 hours before slicing.
10 - Dust with powdered sugar just before serving. Optional: garnish with fresh berries for presentation.

# Expert Suggestions:

01 -
  • The filling is impossibly creamy yet light, with lemon brightness that wakes up every bite without being tart or harsh.
  • It's elegant enough for a spring dinner party but forgiving enough that you won't stress about a few imperfections.
02 -
  • Draining your ricotta is not optional—wrap it in cheesecloth for 30 minutes to an hour before using, or you'll end up with a filling that's watery and won't set properly no matter how long you bake it.
  • That slight wobble in the center when it comes out of the oven is crucial; if you bake it until it's completely firm, it will be dry and dense rather than creamy.
03 -
  • If your pastry cracks or tears as you're fitting it into the pan, don't panic—just patch it with a small piece of dough and press gently; it will bake together seamlessly and no one will ever know.
  • Room temperature eggs whisk into the ricotta filling smoothly without creating lumps, so take them out of the fridge 15 minutes before you need them.
Return