Description
This Creamy Sicilian Ricotta Pie features a delicate, buttery pie crust filled with a luscious, smooth ricotta cream infused with fresh lemon zest for a bright, refreshing flavor. Baked to perfection with a golden crust and topped with fluffy mascarpone cream decoration, this traditional Sicilian dessert is perfect for special occasions or a delightful treat anytime.
Ingredients
Pie Crust
- 200 g Pastry flour (All purpose flour works too)
- 60 g Powdered sugar
- Pinch of salt
- ¼ teaspoon Baking powder
- 100 g Unsalted butter (very cold, cut into cubes)
- 50 g Egg (approx. 1 egg)
Ricotta Filling
- 500 g Ricotta (creamy ricotta cheese, drained if watery)
- 85 g Granulated sugar
- 3 Egg yolks (room temperature)
- 100 g Heavy Cream (36% fat content, room temperature)
- 10 g Corn starch
- 2 Lemon zest (zest of 2 lemons)
Decoration
- 100 g Mascarpone (high fat content, cold)
- 50 g Heavy Cream (36% fat content, cold)
- 20 g Powdered sugar (sifted)
- 1 Lemon zest (zest of 1 lemon)
Instructions
- Prepare Ricotta Filling: Drain ricotta if watery, then whip at room temperature with an electric hand mixer for 1-2 minutes until smooth.
- Add Sugar and Corn Starch: Add granulated sugar and whip for another minute, then add corn starch and whip until well combined.
- Incorporate Egg Yolks and Cream: Add egg yolks one by one while continuing to whip, then whip in the room temperature heavy cream until mixture is smooth.
- Fold in Lemon Zest: Gently fold in lemon zest and set the ricotta filling aside.
- Make Pie Crust Dough: Sift together flour, powdered sugar, baking powder, and salt. Add very cold butter cubes and rub between your hands until the mixture resembles sand.
- Add Egg and Knead Dough: Add egg and mix with hands just until dough comes together; knead briefly until smooth but do not overwork.
- Chill Dough: If dough is warm or sticky, refrigerate for 10-15 minutes. Roll dough between two silicone baking mats, then freeze for 15 minutes without removing the mats.
- Shape Pie Crust: Remove mats, trim dough to 27 cm (10-11 inches) diameter, and carefully place into a 9-inch (23 cm) pie dish. Fold extra dough under and flute edges with fingers. Chill crust in freezer for 30 minutes.
- Blind Bake Pie Crust: Preheat oven to 170°C (338°F). Line crust with parchment paper and pie weights or rice, then bake for 20 minutes. Remove weights and bake for another 20 minutes until golden brown and cooked through. Let rest for 15 minutes at room temperature.
- Fill Pie Crust: Pour ricotta filling into the cooled crust, then cover the edges of the crust with aluminum foil to prevent overbrowning.
- Bake Filled Pie: Bake pie for about 45 minutes, until the edges of the filling are set but the center is slightly wobbly and crust is golden. Avoid overbaking to prevent drying and cracking.
- Cool Pie: Allow pie to rest at room temperature for 3 hours to fully set before cutting.
- Prepare Decoration: Whip cold mascarpone, cold heavy cream, and powdered sugar with an electric hand mixer for 1-2 minutes until smooth and fluffy, careful not to overbeat.
- Decorate Pie: Transfer whipped mascarpone to a piping bag and decorate around the pie edge as desired. Dust with additional lemon zest.
- Serve or Store: Serve immediately or refrigerate for 2-3 days.
Notes
- Drain the ricotta well if it is watery to avoid soggy filling.
- Do not over-knead the dough; it should be smooth but not tough.
- Use very cold butter and keep dough chilled to ensure a flaky crust.
- Blind baking the crust prevents it from becoming soggy when filled.
- Cover the crust edges with foil to prevent overbrowning during baking with the filling.
- Allow pie to rest for several hours to let the filling set fully.
- Be careful not to overbeat mascarpone cream during decoration to avoid it becoming runny.
- Prep Time: 40 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Sicilian, Italian
