Description
Sicilian ricotta pie blends sweet nostalgia with creamy Mediterranean charm, inviting families to savor generations of culinary tradition. Delicate pastry and silky ricotta filling promise a slice of pure comfort that connects you to the heart of Italian cooking.
Ingredients
Scale
Main Ingredients:
- 2 cups (250g) all-purpose flour
- 2 cups (500g) ricotta cheese, drained if watery
- 3 large eggs
- ½ cup (115g) unsalted butter, cold & cubed
- ¾ cup (150g) granulated sugar
Sugar and Sweeteners:
- ½ cup (100g) granulated sugar
Spices and Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon (optional, for warmth)
Additional Optional Ingredients:
- ½ cup mini chocolate chips or candied fruit (optional, for extra flavor)
Instructions
- Combine dry ingredients in a spacious mixing vessel, thoroughly blending flour, sugar, salt, and baking powder using a whisk to ensure even distribution.
- Incorporate cold butter into the dry mixture, methodically cutting it in with a pastry cutter or fork until the texture resembles rough, uneven crumbs with a sandy consistency.
- Introduce eggs and vanilla extract to the crumbly mixture, gently folding and mixing until a cohesive dough emerges, taking care not to overwork the delicate pastry.
- Wrap the formed dough securely in plastic film, allowing it to rest and chill in the refrigerator for half an hour, which helps relax the gluten and solidify the butter for a more tender crust.
- While the dough chills, prepare the ricotta filling by combining ricotta cheese, eggs, sugar, and vanilla in a separate bowl, whisking until smooth and fully integrated.
- After the resting period, remove the dough from the refrigerator and roll it out on a lightly floured surface, creating a uniform thickness for the pie crust.
- Carefully transfer the rolled dough to a pie dish, pressing it gently into the corners and trimming any excess around the edges.
- Pour the prepared ricotta mixture into the assembled crust, spreading it evenly to ensure a consistent filling.
- Place the pie in a preheated oven, baking until the filling sets and the crust turns a golden brown, typically around 45-50 minutes.
- Remove from the oven and allow the pie to cool completely, which helps the filling firm up and makes for cleaner slicing.
Notes
- Ensure butter is extra cold for the flakiest, most tender crust possible by chilling it in the freezer for 10-15 minutes before cutting into the flour mixture.
- Swap out traditional flour with gluten-free alternatives like almond or rice flour to accommodate celiac or gluten-sensitive diets without compromising texture.
- Allow the dough to rest in the refrigerator for the full 30 minutes to help relax the gluten and prevent shrinking during baking, resulting in a more stable and uniform pie crust.
- Use a food processor for an even quicker and more consistent method of cutting butter into the flour, which helps create those sought-after flaky layers in your pie crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg