Easter Sweet Ricotta Pie (Printable)

Creamy ricotta filling enhanced with lemon zest and nestled in a tender pastry crust.

# What Goes In:

→ 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 fresh 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

# How to Make It:

01 - In a large bowl, combine flour, sugar, and salt. Add cold cubed butter and rub between fingertips until mixture resembles coarse crumbs. Mix in egg, egg yolk, and vanilla extract. Add cold water one tablespoon at a time, stirring gently until dough just comes together.
02 - Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
03 - Preheat oven to 350°F. Grease a 9-inch pie or tart pan with butter or cooking spray.
04 - On a lightly floured surface, roll out dough to fit the pan. Gently press into the bottom and up the sides, trimming any excess. Prick the base with a fork and refrigerate for 10 minutes.
05 - In a large bowl, whisk together drained ricotta, sugar, eggs, vanilla extract, lemon zest, lemon juice, flour, salt, and heavy cream until smooth and well combined.
06 - Pour ricotta filling into the prepared pastry shell and smooth the top with a spatula.
07 - Bake for 55 to 60 minutes, or until the filling is set and lightly golden. The center should have a slight wobble when gently shaken.
08 - Allow pie to cool completely on a wire rack. Transfer to refrigerator and chill for at least 2 hours before slicing.
09 - Dust the chilled pie with powdered sugar just before serving.

# Expert Tips:

01 -
  • The lemon zest cuts through the richness in a way that feels refreshing and sophisticated, not cloying.
  • Your kitchen will smell incredible for hours, and people will actually believe you spent way more time on this than you did.
  • It's elegant enough for a celebration but honest enough to eat with your hands on a quiet afternoon.
02 -
  • Over-draining the ricotta is impossible—wet filling is your enemy, so give it time in cheesecloth or a fine strainer, even overnight if you're not in a rush.
  • Don't overbake it out of fear; a slight jiggle in the center means the filling will set as it cools, and you'll have creamy texture instead of rubbery disappointment.
03 -
  • If your dough cracks when pressing into the pan, just pinch small pieces of the extra dough and patch the cracks—nobody will ever know, and the pie will seal perfectly.
  • Make the filling while the pastry chills; this way everything stays cold and you're not rushed when it comes time to assemble.
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