Italian ricotta pie

Italian ricotta pie, also known as ricotta crostata is a classic Italian dessert very popular all over the country. The recipe consists of a pie filled with creamy ricotta cheese and chocolate chips, and the pie crust is made with a traditional Italian dough called pasta frolla.

this recipe

As I might mention before, I love the simplicity of Italian desserts. How basic ingredients like flour, butter, and eggs transform into a wonderful crostata with the perfect crust texture.

Because when we talk about Italian desserts, we usually have in mind Tiramisù, but many other delicious baking goods are somehow “ignored”. For example:

• Amaretti Cookies.
• Ricotta and pear crostata.
• Castagnole.
• Ricotta Cake

What is pasta frolla?

Pasta frolla is an Italian sweet pie dough made with flour, butter, sugar, and eggs. Depending on the recipe, sometimes baking powder is added to get a light fluffy texture.

Pasta frolla can have some aromas and flavors like lemon, vanilla, almonds, orange, rum, etc. Making it perfect to make this Italian ricotta pie.

Is a very easy dough to make and used in many Italian treats, not only pies but also cookies and cakes. Check out our guide by clicking on the image below:

Italian Ricotta Pie Recipe

Make the dough

In a food processor add flour, butter, sugar, baking powder, and a pinch of salt. Process until you’ll have a sandy mixture. Add a whole egg, an egg yolk, and vanilla extract. Pulse a couple of times until you’ll have all ingredients combined.

Dust with flour a working surface, place the dough and very gently form a ball. Wrap in cling film and place in the fridge for one hour. 

Make the filling

In a medium bowl place ricotta with sugar, egg, and vanilla extract. Mix until everything is combined and there are no lumps. Add chocolate chips and gently fold in.

Make the pie

Take out the dough from the fridge and divide it into two portions. Leave one of the portions in the fridge until needed. Place dough between two sheets of parchment paper and roll the dough until is about 11 inches (28-30 cm) wide.

Grease and flour a 10″ /24cm pie dish. Transfer the dough to the pie dish taking care that it fits nicely into the bottom and sides.

Cut off the excess dough with a knife and then add inside the ricotta mixture. Use a spatula to spread evenly. Place the pie in the fridge while continuing with the recipe.

Roll the other portion of the dough and, using a flower-shaped cooking cutter, cut some flowers in the dough. You can also use any other shape you’d prefer.

Remove the pie from the fridge and place it over the dough with flowers to cover it. Cut the excess dough from the borders and use it to make more flowers.

Whisk egg with milk to make the egg wash. Carefully, brush the pie. Decor with the remaining dough flowers and brush them too. Place the pie in the fridge while the oven heats up.

Bake

Heat the oven to 340°F/175°C. Bake the Italian ricotta pie for about 50 min to 1 hour in the middle rack. Remove the pie from oven and allow it to cool down on a cooling rack for 30 minutes before slicing.

Tips and tricks

• The butter needs to be cold. Straight from the fridge. After you cut it into small cubes, place it again in the fridge for about 15 minutes (or 5 minutes in the freeze).
• Resting time. Don’t skip it, it really helps the dough to have a better texture once baked.
• Ricotta. For making this Italian ricotta pie, use whole milk ricotta and avoid the “light” versions because they’re watery and that will possibly mess up the filling.
• Decor. As season calls, change the decorations accordingly. Flowers for Easter, leaves for the fall season or snowflakes for Christmas.
• Baking. If you see the crostata getting too brown before the baking time ends; cover with parchment paper or aluminum foil for the remaining time.
• Serving. You can serve Italian ricotta pie with a scoop of vanilla ice cream or drizzle with caramel or chocolate sauce.

Make Ahead

You can make ahead the crust and keep in the fridge for up to 3 days. Or freeze it for up to 3 months, then thaw and roll when you want to make this pie.

This Italian ricotta cake tastes a lot better after resting for at least one day. Besides, the resting time allows the filling to set well, so it will be easier to cut. Try making it one or two days before serving.

Storage

Place the pie on an airtight container and store for up to 3 days. Or if you want to bring it to a gathering, wrap it with cling film for easy transportation. I don’t recommend freezing this Italian ricotta pie, the filling just doesn’t thaw well.

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