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Lemon Ricotta Pie with Flaky Crust Recipe

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3.9 from 43 reviews

This classic Italian Ricotta Pie features a buttery, tender crust and a creamy, lightly sweetened ricotta filling with hints of lemon and almond extract. Perfectly baked to a golden shine, this dessert is elegant yet comforting, ideal for serving at family gatherings or special occasions.

Ingredients

Crust

  • 3 cups (360 grams) all-purpose flour
  • ½ cup (60 grams) powdered sugar
  • ½ teaspoon baking powder
  • 1 teaspoon lemon zest
  • ½ teaspoon salt
  • 1 cup (226 grams) unsalted butter
  • 2 large eggs

Filling

  • 32 ounces (905 grams) whole-milk ricotta, strained if very watery
  • ¾ cup (150 grams) granulated sugar
  • 4 large eggs
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • ⅛ teaspoon almond extract

Other

  • Egg wash (1 egg mixed with a bit of water) for assembling

Instructions

  1. Preheat the oven: Set the oven to 375ºF (190ºC) to prepare for baking the crust and pie.
  2. Prepare the crust dough: In a food processor, combine the flour, powdered sugar, baking powder, lemon zest, and salt and pulse to mix. Add the butter and pulse 5-7 times until it resembles tiny pebbles. With the motor running, pour in the eggs and process until a cohesive dough ball forms around the blade, about 1 minute.
  3. Divide and chill dough: Turn the dough onto a floured work surface, divide in half. Roll out half to an 11-inch circle and place inside a 9-inch deep-dish pie plate, tucking edges under and piercing the bottom with a fork. Freeze for at least 10 minutes. Roll out the other half to a 10-inch circle and refrigerate until ready to use.
  4. Blind bake the crust: Line the chilled bottom crust with parchment paper and cover with pie weights (or rice/beans). Bake on the lower oven rack for 20 minutes. Remove weights and parchment, then bake another 5 minutes. Let cool for 15 minutes.
  5. Make the filling: In a large bowl, lightly whip the strained ricotta for 30 seconds. Add sugar, eggs, lemon juice, lemon zest, and almond extract, whisking until smooth and well combined.
  6. Fill the crust: Pour the ricotta filling into the cooled pie shell evenly.
  7. Prepare the top crust: Score the refrigerated top crust dough with a fork in a lattice pattern without cutting through. Brush the top crust and edges of the bottom crust with egg wash to help seal.
  8. Assemble and seal pie: Place the top crust over the filling. Seal edges carefully and trim excess dough.
  9. Bake the pie: Bake on a rimmed sheet in the middle oven rack for 40-50 minutes until top is golden and shiny and filling has puffed up with a slight area in the center that hasn’t fully risen.
  10. Cool and serve: Allow the pie to cool at least 2 hours before serving at room temperature or cold to let the filling set.

Notes

  • Strain ricotta if very watery for best texture.
  • Scoring the top crust creates a decorative lattice effect without cutting all the way through.
  • Blind baking the crust prevents sogginess from the moist ricotta filling.
  • Egg wash helps seal the crust and gives a shiny golden finish.
  • Pie can be served cold or at room temperature according to preference.

Find it online: https://justsosavory.com/lemon-ricotta-pie-with-flaky-crust-recipe/